Turkey Polpette Soup with Kale, Lemon & Parmesan

Ingredients

• 12 1/2 oz (360 g) ground turkey, 93% lean
• 3 tbsp (21 g) ground flaxseed
• 1 (50 g) large egg
• 2 garlic cloves, grated
• 3/4 tsp (5 g) fine sea salt and black pepper
• 2 tbsp (30 ml) olive oil
• 5 cups (1200 ml) low-sodium chicken broth
• 2 medium (122 g) carrots, diced
• 1 1/3 cups (240 g) cannellini beans, no salt added, rinsed
• 5 cups (105 g) kale, stems removed, chopped
• 1/4 cup (60 ml) fresh lemon juice
• 1/3 cup (33 g) grated Parmesan

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Method

1. Mix the turkey with the flaxseed, the egg, garlic, salt and pepper and roll 20 small meatballs. Flaxseed binds them the way breadcrumbs do.
2. Heat the oil in a 5-quart (4.7L) pot over medium-high heat and brown the meatballs in two batches, 3 minutes a batch, until golden on two sides.
3. Add the broth, carrots and beans and simmer for 12 minutes, until the meatballs reach 165°F (74°C) inside.
4. Stir in the kale for 2 minutes, until bright green. Off the heat, add the lemon juice and finish each bowl with the Parmesan.