- ½ lb ground turkey
- 1 tbsp coconut flour
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried thyme
- ¼ tsp sea salt
- 1 tbsp olive oil (or avocado oil)
- ½ medium onion, diced
- 1 carrot, diced
- 1 celery stalk, diced
- ½ small zucchini, diced
- ½ cup chopped kale
- 3 cups chicken bone broth (AIP compliant)
- 1 bay leaf
Instructions
- Mix ground turkey, coconut flour, garlic powder, onion powder, thyme, and salt in a bowl. Shape into small meatballs.
- Heat ½ tbsp oil in a pot. Brown meatballs, then remove and set aside.
- Add remaining oil, onion, carrot, celery, and zucchini to the pot. Cook about 5 minutes until softened.
- Pour in bone broth and add bay leaf. Bring to a boil.
- Return meatballs to the pot. Lower heat and simmer for 20 minutes.
- Stir in kale and cook 5 minutes until wilted.
- Remove bay leaf and serve hot.
