Kale-Wild Rice Soup with Chicken Meatballs and Lots of Baby Leeks

Directions

1. 1
   Preheat oven to 35
2. 2
   Line a baking sheet with parchment. Set aside.
3. 3
   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.
4. 4
   Meanwhile, in a large stockpot, saute garlic, leeks, turnips, onions, and kale until the vegetables are softened.
5. 5
   Add the broth, meatballs, spices, and wild rice and cook, stirring occasionally until the vegetables are tender.
6. 6
   Serve immediately.