3tablespoonsbreadcrumbsI used breadcrumbs we made from the heels of white and marble rye
1tablespoonlemon pepper seasoning
3baby leeks, whites and greens, chopped
3spring onions, whites and greens, chopped
1bunch baby Hakurei turnips, diced
1big bunch red kale, torn into bite-sized pieces
juice and zest of one lemon
8-10cupschicken or vegetable stock
freshly ground black pepper
8ozcooked wild riceI 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.