Bright flavors and pretty low cal soup.
2 Tablespoons olive oil, divided
2 Medium shallots, minced, divided
1 Scallion, minced (all parts), plus thinly sliced green tops for garnish2 cloves garlic, minced
1/4 Teaspoon crushed red pepper flakes
1 Pound ground chicken meat
1 Teaspoon kosher salt and freshly ground black pepper, plus more
1 Lemon, very thinly sliced and seeds removed
2 Cups low salt chicken broth
1 Large bunch curly kale, remove the stem
Step 1: Heat 1 Tbsp. olive oil in a large heavy pot over medium heat. Add shallot, scallion, garlic, and red pepper flakes. Cook, stirring constantly until softened and fragrant, about 6 minutes.
Step 2: Add 1/3 of ground chicken and cook just until cooked through, breaking up any clumps. Transfer to a medium bowl and let cool slightly. Add remaining chicken meat, salt, and several grindings of black pepper.
Step 3: Mix just to combine. Wipe out pot and add remaining Tbsp. oil. Heat over medium-high heat until hot but not smoking. Form meat mixture into 8 meatballs each about 2–2 1?2-inch in diameter and add to pot (mixture will be soft). Cook until light golden brown on all sides, 6–8 minutes total. Remove meatballs to a plate; set aside.
Step 4: Add remaining shallot and lemon slices and cook until lemon slices are tender and starting to turn light golden brown, about 2 minutes. Add chicken broth and return meatballs to pot.
Step 5: Bring to simmer, lower heat and cover. Cook meatballs until cooked through, 8-10 minutes. Add kale to pot, and cook until tender and bright green, 4–5 minutes. Season with salt and pepper and remove from heat. Divide kale and sauce among 4 shallow bowls, topping with meatballs and lemon slices. Garnish with sliced scallion tops and serve.