+ Well Nourished ⎮ Meatballs & Kale In Lemony Garlic Broth

Meatballs & Kale In Lemony Garlic Broth

Tonight I’m sharing with you a delicious recipe courtesy of the fabulous Happy Body Formula. The Happy Body Formula is the ONLY healthy eating program that I feel 100% recommending. I have worked with it’s creator Irena (from Eat Drink Paleo) and she is the most genuine, giving and professional person I have encountered in this online ‘health arena.’

The Happy Body Formula is fabulous value for money, top quality and even comes with a “results or 200% money back guarantee”.  So if you’re interested in following a program to kick start a healthier lifestyle, check it out. 

But for now, we all benefit with one of the delicious recipes from the program…

Prep 20 mins ⎮ Cook 20 mins  ⎮ Serves 3-4 serves


For the meatballs

½ leek, (pale part), roughly cut (or 2 spring onions)
Handful of fresh parsley (about 10 g)
Few mint leaves if available
4-5 sprigs of fresh thyme, leaves only (1 tablespoon thyme leaves)
1 large clove garlic
Zest of 1 lime
600gram ground mince (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/ bone off and grind it up using a food processor.)
1 teaspoon salt
½ teaspoon pepper
1 teaspoon coconut oil

For the soup
2 tablespoons olive oil
½ leek (green and pale part)
5 peels of lemon
1 large carrot, peeled and diced into halves
1 large white potato or 1 parsnip, peeled and diced into small cubes
3 cloves garlic, sliced
1 teaspoon cumin seeds or ground up cumin powder
2 star anise
3 cups chicken stock  (recipe for my healing bone broth here)
1½ tablespoon fish sauce
Generous pinch of salt
Generous pinch of black pepper or chilli flakes
10-12 kale leaves, torn off the stem and into smaller pieces
Juice of ½ lime
Juice of ½ small lemon (about 2 tablespoons)


  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.
  2. Transfer to a large mixing bowl together with the mince, salt and pepper. Mix really well, until well incorporated.
  3. Heat coconut oil in a large skillet over medium-high heat. Roll the mixture into small meatballs, about 20g each, smaller than a Ping-Pong ball. Fry the meatballs for 7-8 minutes, turning them throughout so they go golden-brown on all sides.
  4. 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.
  5. 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.
  6. Stir and taste for salt. Let it sit for 5 minutes off the heat before serving.


Herbs: Other herbs like sage and oregano can be used instead of thyme and coriander or basil will work well instead of parsley.

Auto-Immune Protocol: Omit the chilli and use parsnip or sweet potato instead of white potato.

All of the content here at Well Nourished is FREE to assist you to be the healthiest you can be.  But you can help me to build a healthier world, please  Share this post with a friend Share this post with a friend.

You can also support my work by purchasing my ebook “Rise and Shine” – more details HERE or “The Well Nourished Lunchbox” – more details HERE.


* The Happy Body Formula program is an affiliate link which means I receive a small fee for anyone joining (at no extra cost to you). Please know that I only share information and products that I feel are top quality and will benefit my audience enormously.

  • Angela

    Hi can this be frozen once cooked?

    • I haven’t tried it myself but I can’t see why not. The only risk is that the meatballs will fall apart on defrosting, but it would still taste as delicious G x

  • Sharon

    Could the Leeks be substituted out? They’re not recommended with fructose-malabsorption.

  • Yes you can either leave out or sub with a pinch of Asafoetida for flavour. Chives or garlic infused oil could be also added for flavour if you tolerate them G x

  • Kelly Berghella

    Hi Georgia, I made this last Friday as soon as I saw the recipe hit my inbox. I had pork mince in fridge but wasn’t sure what to do with it, so this hit the spot! I didn’t have quite a few of the ingredients but it still turned out delicious. I used some spinach in the place of kale. I’m glad the meatballs didn’t fall apart as they usually tend to on me! I felt very nourished after eating this, thanks again 🙂 xx

  • Luc

    Thanks for a gorgeous looking recipe! I know what I will be cooking over the weekend, maybe a double batch so there is leftovers for lunches in the week!

    • Hope you enjoy it Luc, great idea double batching it Gx

      • Luc

        Well, I just had to come back and say that was the most DELICIOUS soup I have ever made! Absolutely yummy. Thank you!
        And I did batch it, so there is more for lunch this week 🙂

        • Yay, glad you enjoyed it, especially as you batched it!! Enjoy your lunch Luc G x

  • Sharolyn

    I made this last night and it was a big hit. It definitely feels nourishing and hearty. The lemony tang was just beautiful. I used a turkey carcass from the freezer for a stock and I soaked and cooked up some brown rice and served a few spoonfuls into bowls with the broth and meatballs on top, partly to help it go further (it was enough for 4 adults and 2 kids and some left overs for lunch today) and just to make it a little more filling. I think I might make up extra meatballs next time and freeze them along with stock etc for a healthy meal in a hurry.

  • Glad you liked it Sharolyn. Great idea adding the rice too G x

  • Sharene

    I have the luxury of staying with my daughter who just had a new baby and we have been cooking up a storm making lunch box foods, dinners and snacks. My daughter just made this for dinner tonight (while the baby is sleeping) and I have the pleasure of testing it for lunch. It is awesome! Very tasty and soothing for the sole.

    • It’s gorgeous isn’t it? You’re very lucky indeed Sharene G x

  • Brooke

    This is just one of the recipes of yours I never thought my 6 year old would eat…He has proven me wrong time and time again when I serve your meals. Could not believe he was eating big green spoonfuls of kale…amazing! Thank you so much for all your great ideas

    • You’re welcome Brooke, thrilled he liked (and even more trilled you gave it to him even though you though he wouldn’t eat it). My kids who are not kale fans at all love this recipe too G x

  • Justine

    This recipe is soo good! My 1yr old and 3 yr old adore this and call it super soup. We have super soup every few weeks and have tried a variety of combos, all delicious!

    • Brilliant Justine -it is such a tasty dish, we love it too G x

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