Chicken Meatballs in Turmeric Broth

Chicken Meatballs in Turmeric Broth

Total Time
35 min
15 min
20 min
Ground chicken breast 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 baby kale and white beans brings extra nutrients, fiber, and protein to this cozy dish. To make rolling and shaping meatballs faster and easier, coat a mini cookie scoop with cooking spray and use it to portion out the meat mixture.


Cooking spray

4 spray(s)

98% fat-free uncooked ground chicken breast

1 pound(s)

Red onion

¼ cup(s), chopped, finely chopped

Garlic clove

2 clove(s), finely chopped

Ground cumin

¾ tsp

Smoked paprika

¾ tsp

Kosher salt

½ tsp

Fat-free reduced sodium chicken broth

2 cup(s)

Ground turmeric

1 tsp


4 cup(s), baby

Canned cannellini beans

15 oz, rinsed and drained

Fresh lemon juice

1 Tbsp, plus lemon wedges (optional) for serving


  1. Preheat the oven to 425°F. Line a medium sheet pan with foil and coat with cooking spray.
  2. In a medium bowl, combine the chicken, onion, garlic, cumin, paprika, and salt. Form the meat into 12 balls and arrange on the prepared pan. Roast, turning once, until the meatballs are light golden and cooked through, 15 to 17 minutes.
  3. Meanwhile, in a medium pot, combine the broth and turmeric and bring to a boil over medium-high heat. Add the kale and cook, stirring, until wilted, about 1 minute. Stir in the beans and cook until heated through. Stir the lemon juice into the broth and kale. Divide among 4 bowls. Add 3 meatballs to each bowl. Serve with lemon wedges (if using).
  4. Serving size: 3 meatballs and ½ cup broth