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Lemony Kale and Turkey Meatball Soup is a little reminder of spring. Gluten-free turkey meatballs packed with herbs are added to a lemon-scented chicken broth along with a couple big handfuls of kale. Perfect for chasing away the winter blues. 

Lemony Kale and Turkey Meatball Soup


  • Author: Moses Family Table
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30
  • Yield: 4

Description

Lemony Kale and Turkey Meatball Soup is a little reminder of spring. Gluten-free turkey meatballs packed with herbs are added to a lemon-scented chicken broth along with a couple big handfuls of kale. Perfect for chasing away the winter blues. 


Ingredients

For the Turkey Meatballs

1 lb ground turkey
1/2 c chopped fresh parsley
1/2 c chopped fresh dill
2 clove garlic, minced
2 eggs, beaten
1/2 c grated parmesan cheese
zest of two lemons
1 tsp of salt

For the Soup

6 cups chicken stock
1/4 tsp red pepper flakes
1 tbs chopped fresh dill
4 c baby kale
juice of two lemons


Instructions

  1. Preheat the oven to 400F and line a baking sheet with parchment. 
  2. In a large bowl, beat the eggs with a fork until blended. Add the ingredients for the meatballs and combine with a fork. 
  3. Use a small cookie scoop to create small bite-sized meatballs and place on the cookie sheet. If using your hands to form the meatball, moisten them cold water first. The turkey meatball mixture doesn’t contain a tradition binder and the mixture will be sticky. 
  4. Bake the meatballs for 15-20 minutes or until no longer pink inside and lightly browned on the outside. 
  5. Meanwhile, place your favorite soup pot over medium heat and add in the chicken stock along with the juice of two lemons and the red pepper flakes.
  6. Heat to a simmer. 
  7. When the meatballs are done, transfer them to the soup.
  8. Stir in the kale and the dill.
  9. Once the kale has wilted slightly and heated through, about a minute, your soup is ready to serve. 
  10. Ladle into big bowls and enjoy.