SERVES 8
INGREDIENTS:
MEATBALLS:
1 pound ground turkey
1 teaspoon fresh oregano, finely chopped, or ½ teaspoon dried
½ onion, grated
zest of one lemon
2 garlic cloves, minced
2 tablespoons parsley, chopped
SOUP:
8 cups low-sodium chicken broth or bone broth (here)
2 cups finely chopped kale, thick stems removed (about 1 bunch)
4 tablespoons fresh squeezed lemon juice, about 2 lemons
2 teaspoons fresh oregano, chopped, or ½ teaspoon dried
½ teaspoon salt
pepper, to taste
OPTIONAL INGREDIENT:
1 cup cooked brown rice
PREPARATION:
1. In a large pot, bring the broth to a boil and reduce to a simmer.
2. Mix meatball ingredients together and form into small bite-sized meatballs.
3. Place the meatballs in the pot with broth and simmer until cooked through, 6 to 7 minutes.
4. Add the kale, lemon juice, oregano, and rice if desired, and simmer until the kale is wilted, a couple of minutes.
5. Season to taste with salt and pepper.
6. Ladle into soup tureens and serve hot.
NUTRITIONAL INFORMATION PER SERVING: 108.0 calories, 12.9g protein, 5.0g carbohydrates, 1.1g fiber, 1.6g sugar, 4.7g fat, 2.1g saturated fat, 45.0mg cholesterol, 187.0mg sodium