AuthorJeanne PetrucciDifficultyBeginner
Yields1 Serving
Prep Time15 minsCook Time20 minsTotal Time35 mins
 1 bunch scallions, divided
 1/4 cup parsley, chopped
 1 tablespoon, thyme, chopped
 4 clove garlic, minced, divided
 1 lime, zested
 1 pound ground turkey breast
 1/4 teaspoon salt
 1/4 teaspoon black pepper
 1 tablespoon olive oil
 1 lemon, rind (reserve the juice)
 1/2 cup celery, chopped
 1 cup carrots, chopped
 1 teaspoon cumin
 4 cups low sodium chicken broth
 1 tablespoon soy sauce, [we love Bragg's Liquid Aminos]
 3 cups kale, chopped
Prep:
1

Preheat oven to 350 degrees F.

2

Chop scallions, parsley, thyme, garlic, celery, carrots, and kale.

3

Zest lime.

Make:
4

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.

5

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.

6

Add the cumin, broth, and liquid aminos. Bring to a boil.

7

Remove the lemon rinds. Add the meatballs to the broth; cook for an additional 3 minutes.

8

Add the reserved lemon juice and kale; cook until kale has wilted.

Ingredients

 1 bunch scallions, divided
 1/4 cup parsley, chopped
 1 tablespoon, thyme, chopped
 4 clove garlic, minced, divided
 1 lime, zested
 1 pound ground turkey breast
 1/4 teaspoon salt
 1/4 teaspoon black pepper
 1 tablespoon olive oil
 1 lemon, rind (reserve the juice)
 1/2 cup celery, chopped
 1 cup carrots, chopped
 1 teaspoon cumin
 4 cups low sodium chicken broth
 1 tablespoon soy sauce, [we love Bragg's Liquid Aminos]
 3 cups kale, chopped

Directions

Prep:
1

Preheat oven to 350 degrees F.

2

Chop scallions, parsley, thyme, garlic, celery, carrots, and kale.

3

Zest lime.

Make:
4

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.

5

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.

6

Add the cumin, broth, and liquid aminos. Bring to a boil.

7

Remove the lemon rinds. Add the meatballs to the broth; cook for an additional 3 minutes.

8

Add the reserved lemon juice and kale; cook until kale has wilted.

Turkey Meatballs and Kale in Lemon Garlic Broth