This kale leek meatball soup is a soup you can serve when you want a blend of healthy and savory in one dish. The recipe is pretty easy so you will enjoy whipping this up.
2 ½cupschicken stock (chicken broth or chicken bouillon)
1tablespoonolive oil
1teaspoonsalt
1teaspoonground black pepper
Meatball Ingredients
½kilogramground turkey (minced turkey)
¼smallyellow onion
1tablespoonparsley
1clovegarlic
½teaspoonsalt
½teaspoonground black pepper
3tablespoonsalmond flour
¼cupchicken stock (chicken broth or chicken bouillon)
Instructions
Meatball Instructions
Finely chop the onions and parsley into small pieces. Place in a bowl.
Grate the garlic and add it to the bowl and the turkey meat, salt, pepper, and almond flour.
Using your hands, mix the ingredients until the ingredients are well incorporated.
Using your hands, roll the meat mixture into small balls.
Pour the chicken stock into a pan. Add the meatballs and cook thoroughly for about 10 minutes on medium-high heat. Make sure to turn the meatballs occasionally so that it cooks evenly.
Soup Instructions
Cut the green leaves and the roots off of the leeks. Finely slice the leeks and place them in a bowl of water to soak. Leeks often have dirt between their rings, and soaking them helps to loosen the dirt.
Chop the kale (about half a large bunch) and compress with your hand to get a full 2 cups of chopped kale. By using your hands to compress the kale, you’ll reduce the size and be able to fit more into your measuring cup.
Pour the olive oil into a pan and heat over medium heat.
Drain the leeks and add them to the olive oil. Add the chopped green kale too.
Sauté until fully cooked for about 5 to 7 minutes.
Once cooked, it’s now time to puree the leeks and kale. Pour into a blender (I use my Vitamix) with the chicken stock. Blend for 2 minutes.
Pour the soup back into a pot and add the meatballs to reheat. Salt and pepper to taste, then serve.