Photo of Chicken Meatballs in Turmeric Broth by WW

Chicken Meatballs in Turmeric Broth

Points® value
Total Time
32 min
15 min
17 min
Ground chicken is so lean that it can tend to be a little dry but pairing them with a light, lemony broth keeps them juicy. For extra nutrients and fiber, baby kale is wilted into the broth while white beans bring additional protein to the mix. No baby kale? Feel free to substitute baby spinach or watercress.


Cooking spray

5 spray(s)

98% fat free uncooked ground chicken breast

1 pound(s)

Red onion

¼ cup(s), sliced, finely chopped


2 clove(s), large, finely chopped

Ground cumin

¾ tsp(s)

Smoked paprika

¾ tsp(s)

Table salt

½ tsp(s)

Black pepper

½ tsp(s)

Fat-free reduced sodium chicken broth

2 cup(s)

Ground turmeric

1 tsp(s)


4 cup(s), baby

Canned cannellini beans

15 oz, rinsed and drained

Fresh lemon juice

1 tbsp(s), plus lemon wedges (optional) for serving


  1. Preheat oven to 425°F. Line a medium baking sheet with foil and coat with cooking spray.
  2. In medium bowl, combine ground chicken, onion, garlic, cumin, paprika, and salt. Scoop and roll into 12 meatballs.
  3. Add meatballs to pan and roast, turning once, until light golden and cooked through, 15 to 17 minutes.
  4. Meanwhile, in a medium pot, combine broth and turmeric and bring to a boil over medium-high heat. Add kale and cook, stirring until wilted, about 1 minute. Stir in beans and heat through.
  5. Stir lemon juice into broth mixture. Divide among 4 bowls. Top each with 3 meatballs. Serve with lemon wedges if desired.
  6. Per serving ½ cup broth mixture and 3 meatballs.