Preheat oven to 350 degrees F.
Chop scallions, parsley, thyme, garlic, celery, carrots, and kale.
Zest lime.
In a large bowl, combine 1/4 cup scallions, parsley, thyme, 1 clove garlic, lime zest, ground turkey, salt, and pepper. Mix until ingredients are well combined. Line a baking sheet with parchment paper. Roll mixture into small balls (about the size of a ping pong ball) and place on the baking sheet. Bake in the oven for 15-20 minutes, until meatballs begin to brown and internal temperature reaches 165 degrees F.
Meanwhile, heat olive oil in a large pan over medium-high heat. Add the remaining scallions, garlic, lemon rind, celery, and carrots; sauté for 5 minutes.
Add the cumin, broth, and liquid aminos. Bring to a boil.
Remove the lemon rinds. Add the meatballs to the broth; cook for an additional 3 minutes.
Add the reserved lemon juice and kale; cook until kale has wilted.
Ingredients
Directions
Preheat oven to 350 degrees F.
Chop scallions, parsley, thyme, garlic, celery, carrots, and kale.
Zest lime.
In a large bowl, combine 1/4 cup scallions, parsley, thyme, 1 clove garlic, lime zest, ground turkey, salt, and pepper. Mix until ingredients are well combined. Line a baking sheet with parchment paper. Roll mixture into small balls (about the size of a ping pong ball) and place on the baking sheet. Bake in the oven for 15-20 minutes, until meatballs begin to brown and internal temperature reaches 165 degrees F.
Meanwhile, heat olive oil in a large pan over medium-high heat. Add the remaining scallions, garlic, lemon rind, celery, and carrots; sauté for 5 minutes.
Add the cumin, broth, and liquid aminos. Bring to a boil.
Remove the lemon rinds. Add the meatballs to the broth; cook for an additional 3 minutes.
Add the reserved lemon juice and kale; cook until kale has wilted.
