Combine ground chicken or turkey with egg, garlic powder, onion powder, cheese or nutritional yeast, parsley, basil, oregano, tomato paste, salt, and pepper.

Rub your hands with olive oil to prevent sticking and roll the mixture into 12–15 meatballs.

Place them on a baking tray or in an air fryer basket and spray lightly with olive oil. Bake in a preheated oven at 200°C (180°C fan) or air fry at 400°F for 15–20 minutes until golden and cooked through, reaching an internal temperature of 74°C (165°F).

While the meatballs cook, heat olive oil in a large pot over medium heat. Sauté onion and carrots until soft, about 3–5 minutes. Add garlic, Italian seasoning, salt, and pepper, cooking for 1 minute until fragrant. Pour in the broth, add bay leaf and couscous, bring to a boil, then reduce heat and simmer for about 7 minutes until the couscous is just undercooked.

Gently add the cooked meatballs to the pot and simmer for 3–5 minutes. Stir in kale or spinach and cook another 3 minutes until wilted. Remove from heat, stir in lemon juice, and adjust seasoning if needed. Ladle the soup into bowls and top with extra cheese, fresh herbs, and a drizzle of olive oil if desired.