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Chicken Meatballs in Turmeric Broth

Chicken meatballs in turmeric broth

Points® value
Total Time
35 min
15 min
20 min
Chicken breast mince is so lean that it tends to be a little dry, but pairing these meatballs with a light, lemony broth keeps them moist. The addition of kale and white beans brings extra nutrients, fibre, and protein to this cosy dish. To make rolling and shaping meatballs faster and easier, coat an ice cream scoop with oil spray and use it to portion out the meat mixture.


Chicken breast mince

500 g

Red onion

¼ cup(s), finely chopped


2 clove(s), finely chopped

Ground cumin

¾ tsp

Smoked paprika

¾ tsp

Salt reduced chicken stock

2 cup(s)

Ground turmeric

1 tsp

Canned cannellini beans, rinsed, drained

1 400g can


4 cup(s), baby variety

Lemon juice

1 tbs, plus lemon wedges for serving

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 220°C. Lime a baking tray with foil and lightly spray with oil.
  2. Combine chicken, onion, garlic, cumin, paprika and ½ teaspoon salt in a medium bowl. Using your hands, shape mixture into 12 balls and arrange on prepared tray. Bake for 15-17 minutes, turning over once, until meatballs are light golden and cooked through.
  3. Meanwhile, add stock and turmeric to a large saucepan. Bring to a boil over medium-high heat. Add beans and cook for 2-3 minutes, until heated through. Stir in kale and lemon juice. Divide soup among 4 bowls and top with 3 meatballs each. Serve with lemon wedges.