For the soup:

1. Warm a large skillet with the olive oil in the bottom of it over medium heat.
2. Add in the carrot, potato, onion, and minced garlic for 4-5 minutes or until the potato starts to become a bit tender.
3. Add in the kale, leftover turkey meat, lemon peels, lemon juice, cumin, and red pepper flakes and cook an additional 3-4 minutes or until the kale becomes darkened and wilted.
4. Add in the chicken stock, liquid aminos, honey, and anise seed to the skillet and bring to a boil. Boil for 5 minutes.
5. Remove from heat and allow to cool slightly before topping with salt and pepper to taste and enjoying.

For the meatballs:

1. Preheat your oven to 400*F. Lightly coat a mini muffin tin with cooking spray and set aside.
2. Combine all of the meatball ingredients together with your hands and roll them into 1″ balls. We are using here turkey leftovers, they are already cooked. If you are using fresh ground turkey meat, cook it beforehand. Place each ball in one of the mini muffin tin holes.
3. Bake for 10 minutes, carefully flip with kitchen tongs, and bake for another 10 minutes, or until golden born on the outside. Remove and let cool.