✤1 tbsp olive oil
✤1 egg, lightly beaten
✤3 cloves garlic, grated or minced
✤1/2 cup packed fresh parsley, finely chopped
✤1 lemon, zested
✤1 tsp salt
✤1/2 tsp black pepper
✤1 lb lean ground turkey (93%)
✤1/2 cup fresh breadcrumbs (~1 white slice)
✤1/2 cup (56g) freshly grated Parmesan cheese
✤8 cups chicken broth
✤1 cup (~5 oz/143g) ditalini pasta
✤3 packed cups (~120g) baby kale or spinach
✤1-2 tbsp lemon juice
✤ salt & pepper, to taste
❖Pour the olive oil onto an unlined baking sheet, spreading the oil all over the bottom.
❖In a large bowl, beat together the egg, garlic, parsley, lemon zest, salt & pepper. Add the turkey, breadcrumbs & Parmesan and mix with your hands until well combined.
❖Form the mixture into tiny, spoon-sized meatballs and place them on the prepared baking sheet. Set an oven rack 7-8 inches from heating element and preheat Broiler to high. Broil the meatballs until just starting to brown on one side, about 4 min. Remove from oven and set aside.
❖Meanwhile, in a large stockpot, bring the chicken broth to a gentle boil. Add the pasta and cook over medium heat until just al dente, about 5 min.
❖Lower the heat to a low simmer. Don’t let the broth come to a rapid boil or too much liquid will evaporate. Add the meatballs to the broth and simmer on low until completely cooked through, 5-7 min, gently stirring occasionally.
❖Add the baby kale and simmer until wilted, about 1 min.
❖Stir in the lemon juice 1 tbsp at a time, tasting first and adjusting seasoning as necessary.
