Albóndigas de pavo y col rizada en caldo de limón y ajo

Ingredientes

• 1/2 leek (pale part only, roughly cut (or 2 spring onions))
• 1/4 cup fresh parsley (about 10 grams, roughly chopped)
• A few mint leaves (if available)
• 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
• 1.2 lbs. ground turkey (mince, chicken can also be used (600 g))
• 1 teaspoon salt (+ 1/2 teaspoon pepper)
• 1 tablespoon coconut oil (or olive oil for cooking)
• 2 tablespoons olive oil
• 1/2 leek (green and pale part)
• 5 peels lemon
• 1 large carrot (peeled and diced)
• 1 large white potato (or 1 parsnip, peeled and diced into small cubes)
• 3 cloves of garlic (sliced)
• 1 teaspoon cumin seeds (or ground cumin)
• 2 star anise pods
• 4 cups chicken stock (or broth)
• 1.5 tablespoons fish sauce
• 1/4 teaspoon salt
• A good pinch of black pepper or chilli flakes
• 10-12 kale leaves (torn off the stem and cut into smaller pieces (about 5 cups loosely packed))
• Juice of 1/2 lime
• Juice of 1/2 small lemon (about 2 tablespoons)

Preparación

1. 1

   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.

2. 2

   Heat coconut or olive oil in a large skillet over medium-high heat. Roll the mixture into small meatballs; about 25 g / 1 oz. each, smaller than a ping pong ball. Fry the meatballs for 7-8 minutes, turning them throughout so they turn golden brown on all sides.

3. 3

   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.

4. 4

   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.