Ingredients:

Meatballs:

• 1 lb ground turkey
• 1 large egg
• 1/2 tsp sea salt
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp poultry seasoning blend
• Large pinch crushed red pepper
• 1 teaspoon olive oil

Soup:

• 1 teaspoon olive oil
• 1 med onion diced
• 4 cloves garlic minced
• 3 cups kale roughly chopped
• 6 cups chicken bone broth, no sugar added
• 1 bay leaf
• 2 tsp minced fresh sage
• 2 tsp minced fresh rosemary
• 1 lb zucchini noodles or about 3 small-med zucchini, spiralized
• Sea salt and black pepper to taste
• Fresh minced parsley for garnish

INSTRUCTIONS:

For the meatballs:

1. In a large bowl, combine all meatball ingredients and mix well with slightly wet hands (to prevent sticking).
2. Heat a large skillet over med/med-high heat and add 1 teaspoon oil. With wet hands, form the mixture into small meatballs about 1" diameter and carefully add to the hot skillet to brown. Turn meatballs a couple of times to brown, then remove from heat and set aside.

For the soup:

1. Heat a large stock pot medium heat and add the 1 teaspoon oil. Add the onion and cook until soft. Add the garlic and cook another 30 seconds, then add kale and stir to coat, sprinkle with sea salt, and sauté another 2 minutes until softened.
2. Add in the broth, bay leaf, and herbs and heat to boiling, lower heat to a simmer, then add meatballs back in to cook through - about 10 mins.
3. Add in zucchini noodles at the 6-8 minute mark so as not to overcook them. Season with sea salt and pepper to taste, and garnish with fresh parsley to serve. Enjoy!