This weeks cracking Meatballs & Kale In Lemony Garlic Broth recipe is thanks to the lovely Irena Macri from Eat Drink Paleo. It’s one of many great recipes that feature in her fabulous e-course the 4-Week Total Paleo Reset Plan. I’m a huge fan of Irena’s work – her recipes are delicious, nutritionally balanced, easy to make and her e-course is super supportive and leaves no stone unturned (think meal plans, shopping lists, stress management techniques, fitness and toxin-free living guides).
So if you’re after a healthy living course that’s the complete package, I can’t recommend this program highly enough.
This delicious, zesty soup come meal is so nourishing - truely food as medicine!
- 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
- 600 gram 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
- 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)
- 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.
- Transfer to a large mixing bowl together with the mince, salt and pepper. Mix really well, until well incorporated.
- 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.
- 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.
- 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.
- Stir and taste for salt. Let it sit for 5 minutes off the heat before serving.
Other herbs like sage and oregano can be used instead of thyme and coriander or basil will work well instead of parsley.