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kale wild rice soup

Kale-Wild Rice Soup with Lemon-Pepper Chicken Meatballs

A hearty soup featuring chicken meatballs, spring vegetables and wild rice.
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Lunch, Main Course, Soup
Cuisine American
Servings 4


  • 1 lb ground chicken
  • 3 tablespoons breadcrumbs I used breadcrumbs we made from the heels of white and marble rye
  • 1 tablespoon lemon pepper seasoning
  • 1/2 teaspoon marjoram
  • 3 cloves garlic sliced
  • 3 baby leeks, whites and greens, chopped
  • 3 spring onions, whites and greens, chopped
  • 1 bunch baby Hakurei turnips, diced
  • 1 big bunch red kale, torn into bite-sized pieces
  • juice and zest of one lemon
  • 1 tablespoon paprika
  • 8-10 cups chicken or vegetable stock
  • freshly ground black pepper
  • salt
  • 8 oz cooked wild rice I used the parcooked wild rice they sell in vaccum-sealed packets at Target


  • Preheat oven to 350. Line a baking sheet with parchment. Set aside.
  • In a medium bowl, mix together the chicken, breadcrumbs, lemon pepper and marjoram. Form into roughly a dozen 1 1/2 inch balls. Arrange on the lined baking sheet and bake for 15 minutes or until cooked through.
  • Meanwhile, in a large stockpot, saute garlic, leeks, turnips, onions, and kale until the vegetables are softened. Add the broth, meatballs, spices, and wild rice and cook, stirring occasionally until the vegetables are tender.
  • Serve immediately.
Keyword kale, meatballs, soup