Kale Leek Meatball Soup – High-Protein One-Pot Meal
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.
Equipment
Large saucepan or Dutch oven
Medium skillet or sauté pan
High-speed blender or immersion blender
Instant-read thermometer
Large mixing bowl
Microplane or fine grater (for garlic)
Ingredients
Soup Ingredients
2 small leek - white and light green parts only, about 200g / 7 oz total
2 cups kale - chopped and lightly packed, about 80g / 3 oz
2 ½ cups chicken stock - 600ml
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon ground black pepper
Meatball Ingredients
18 oz ground turkey - 500g, minced turkey
¼ small yellow onion - finely chopped, about 30g / 2 tablespoons
1 tablespoon parsley - fresh ; finely chopped
1 clove garlic - grated, about 1 teaspoon- ½ teaspoon salt
- ½ teaspoon ground black pepper
3 tablespoons almond flour - 18g- ¼ cup chicken stock - 60ml
Instructions
Meatball Instructions
- Finely chop the onions and parsley into small pieces. Place in a bowl.1/4 small yellow onion, 1 tablespoon parsley
- Grate the garlic into the bowl. Add the ground turkey, salt, pepper, and almond flour.1 clove garlic, 18 oz ground turkey, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper, 3 tablespoons almond flour
- Using your hands, mix everything until just combined. Avoid over-mixing or the meatballs will become dense.
- 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. Turn the meatballs every 2-3 minutes so they cook evenly. Check the largest meatball with an instant-read thermometer — it should read 165°F / 74°C before serving.1/4 cup chicken stock
Soup Instructions
- Trim the dark green tops and root ends from the leeks. Slice the white and light green parts into thin half-moons, then place in a bowl of cold water and swish to release any trapped grit. Let sit for 2-3 minutes, then lift the leeks out (do not pour through a colander, which washes grit back over them).2 small leek
- 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.2 cups kale
- Pour the olive oil into a pan and heat over medium heat.1 tablespoon olive oil
- Drain the leeks and add them to the olive oil. Add the chopped green kale too.2 small leek, 2 cups kale
- Sauté until fully cooked for about 5 to 7 minutes.
- Transfer the sautéed leeks and kale to a blender. Add the 2½ cups (600ml) chicken stock and blend on high for 1-2 minutes until completely smooth. Be careful blending hot liquids — vent the blender lid and cover with a towel.2 1/2 cups chicken stock
- Pour the blended soup back into the pot over medium heat. Add the cooked meatballs and simmer for 3-4 minutes until everything is heated through. Taste and adjust salt and pepper, then serve immediately.1 teaspoon salt, 1 teaspoon ground black pepper
Notes
Storage: Refrigerate soup and meatballs together in an airtight container for up to 3 days. The blended base thickens when cold — add a splash of chicken stock when reheating.
Freezing: The blended soup base freezes well for up to 2 months. Meatballs can become slightly grainy after thawing, so freeze them separately or make a fresh batch.
Reheating: Warm on the stovetop over medium heat until meatballs reach 165°F / 74°C internally, not just until the broth steams.
Substitution: Ground chicken works as a direct swap — chill the mixture before rolling for firmer meatballs.
Pro Tip: Use an instant-read thermometer on the largest meatball before serving. Ground turkey must reach 165°F / 74°C for food safety.
Nutrition
Serving: 1servingCalories: 553kcalCarbohydrates: 19gProtein: 72gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.04gCholesterol: 150mgSodium: 2363mgPotassium: 1251mgFiber: 3gSugar: 7gVitamin A: 2615IUVitamin C: 26mgCalcium: 118mgIron: 4mg
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