Turkey Meatballs In Lemon & Garlic Broth

Ingredients:

For meatballs:

• ½ leek pale part only, roughly cut (or 2 spring onions)
• 1/4 cup fresh parsley, roughly chopped
• (Optional) a few mint leaves
• 4-5 sprigs of fresh thyme leaves only (or 2 teaspoons dry thyme)
• 1 large garlic clove, minced or dice
• zest of 1 lime or lemon
• 1 lbs ground turkey or chicken
• 1 tsp salt
• 1 tbsp coconut oil or avocado oil for cooking

Four soup:

• 2 tablespoons olive oil
• ½ leek green and pale part
• 5 peels lemon
• 1 large carrot, peeled and diced
• 2 parsnips or 1 sweet potato, peeled and diced into small cubes
• 3 garlic cloves, sliced
• 1 tsp cumin seeds or ground cumin
• (Optional) 2 star anise pods
• 4 cups chicken stock or broth
• 1.5 tablespoons fish sauce
• 1/4 tsp salt
• (Optional) A good pinch of black pepper
• 10-12 Swiss chard leaves torn off the stem and cut into smaller pieces (about 5 cups loosely packed)
• juice of ½ lime
• juice of ½ small lemon (about 2 tbsp)

Credit to Cooked & Loved

Directions:

• If you have a food processor, place leek, parsley, mint, thyme, garlic and lime zest inside with an S-blade attached. 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 turkey or chicken mince, salt and pepper. Mix really well, until well incorporated.
• Heat coconut or avcado oil in a large skillet over medium-high heat. Roll the mixture into small meatballs, slightly smaller than a ping pong ball. Fry the meatballs for 7-8 minutes, turning them throughout so they turn golden brown on all sides.
• In the meantime, add the olive oil, the other part of the leek, lemon peels, carrot and potatoes 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 a boil. Add the meatballs and cook over medium heat, covered, for 3-4 minutes.
• Prepare the Swiss chard and add to the soup, stir through and cook for a further 5 minutes, covered. Test the sweet potato/parsnips 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.