Turkey Meatballs & Kale In Lemony Garlic Broth
  • Level
    Medium
  • Serves
    4
  • Time
    20 prep + 20 cooking

Most people don’t know how amazing their bodies can feel. That’s why the team at Happy Body Formula created their powerful nutrition and lifestyle program, to help you uncover your happy body.

 

The Happy Body Formula is a 9 week program with the following philosophy:

 

The Happy Body Formula team have kindly shared a recipe with us so that you can get a taste of what kind of food you will be eating if you sign up to the program.
Recipe Notes:
  • Meat: Turkey, chicken or pork mince can be used in this recipe. Even fish would work really well with the flavours of the soup. If you can’t find ground up chicken or turkey mince, get some thighs (skin and bone off) and grind it up using a food processor.
  • Herbs: Other herbs like sage and oregano can be used instead of thyme and coriander or basil will work well instead of parsley.
  • AIP: Omit the chilli and use parsnip or sweet potato instead of white potato.

 

  • Method :
    1. If you have a food processor, place leeks, parsley, mint, thyme, garlic, and lime zest inside with an S-blade on. Blitz a few times, until the ingredients are finely ground up. Alternatively, chop everything very finely using a knife. Transfer to a large mixing bowl together with the turkey or chicken mince, salt and pepper. Mix really well, until well incorporated.
    2. Heat coconut oil in a large skillet over medium-high heat. Roll the mixture into small meatballs, about 20 g each, a smaller than a Ping-Pong ball. Fry the meatballs for 7-8 minutes, turning them throughout so they go golden-brown on all sides.
    3. In the meantime, add the olive oil, the other part of the leek, lemon peel, carrot and potato to a medium saucepan. Sauté for a few minutes, then add the garlic, cumin, star anise, chicken stock and fish sauce. Season with some salt and pepper and bring to boil.
    4. Add the meatballs and cook over medium heat, covered, for 3-4 minutes. Prepare the kale and add to the soup, stir through and cook for a further 5 minutes, covered. Test the potato and once soft, remove from the heat and add the lime and lemon juice. Stir and taste for salt. Let it sit for 5 minutes off the heat before serving.