Kale & Turkey Meatball Soup

As the weather starts to cool down I find myself eating less raw veggies and salads and more soups and stews. When I am having soup as a main meal I like to ensure it has enough protein and natural fats to keep my energy high and metabolism optimised.

I also love adding kale to this soup, kale is said to be one of the most nutrient dense foods, it is loaded with beneficial compounds including omega-3 fatty acids, Vitamin C and antioxidants as well as being one of the best sources of Vitamin K.

I start by making the bone broth and will sometimes add a complex carbohydrate like Soba Noodles for a great post training meal.

Kale and Turkey Meatball Soup Recipe

Kale & Turkey Meatball Soup

(S E R V E S 4)

I N G R E D I E N T S

1 tablespoon olive oil

1 small red onion, finely diced

3 short cut rashers pasture-raised bacon, finely diced

1 tablespoon rosemary, chopped

6 sage leaves, finely chopped

500g turkey mince

1 tablespoon flat leaf parsley, chopped

Handful of almond meal or homemade breadcrumbs

Grated zest 1/2 lemon

1 egg

1 litre bone broth

1 zucchini, chopped

1 bunch (approx. 100g) of kale or silver beet, chopped

Extra virgin olive oil to serve

Salt and pepper to taste

M E T H O D

1. Heat the extra virgin olive oil in a large frying pan, add the onion and bacon and fry for approx. 5 minutes.

2. Add the rosemary and sage and continue to fry for 1 minute. Remove from the heat and transfer to a bowl to cool.

3. In large bowl, combine turkey mince, parsley, almond meal, egg, lemon, zest, cooled bacon mixture & salt and pepper. (Add more almond meal if mixture feels too wet)

4. With damp hands form small meatballs.

5. Pour bone broth into large pot and bring to boil, add meatballs and cook for approx. 5 minutes, skimming the broth to ensure it is clear as you go.

6. Add zucchini and kale and cook for another 3 minutes until tender.

7. Salt and pepper soup to taste & serve with a drizzle of extra virgin olive oil.

Enjoy!

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