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Delight Gluten-Free

The authority on gluten-free living.

Leftover Lemon Garlic Turkey Meatball Soup

Leftover Lemon Garlic Turkey Meatball Soup

This healthy leftover lemon garlic turkey meatball soup will warm you up with it’s hearty savory broth and it’s immune-boosting lemon and garlic.  It’s the perfect excuse to use up those Thanksgiving turkey leftovers and fight off those cool-weather colds!  It is also gluten-free, paleo, and dairy-free!

Ingredients

  • 2 TBSP olive oil
  • 1/2 carrot, peeled and chopped
  • 1 large potato, cubed
  • 1/2 sweet onion, chopped
  • 1 1/2 tsp minced garlic
  • 1 cup kale, or spinach
  • 2-4 cups leftover cooked turkey meat
  • lemon peel of 1 lemon
  • 2 tbsp lemon juice
  • 1 tsp cumin
  • 1/4 tsp red pepper flakes, optional
  • 4 cups GF chicken stock, or vegetable stock
  • 2 TBSP honey
  • 3/4 tsp anise seed
  • salt and pepper to taste

Instructions

  1. Warm a large skillet with the olive oil in the bottom of it over medium heat.
  2. Add in the carrot, potato, onion, and minced garlic for 4-5 minutes or until the potato starts to become a bit tender.
  3. Add in the kale, leftover turkey meat, lemon peels, lemon juice, cumin, and red pepper flakes and cook an additional 3-4 minutes or until the kale becomes darkened and wilted.
  4. Add in the chicken stock, honey, and anise seed to the skillet and bring to a boil. Boil for 5 minutes.
  5. Remove from heat and allow to cool slightly before topping with salt and pepper to taste and enjoying.

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