Ingredients:
Turkey Meatballs:
1 large egg
1 lb of 99% fat-free ground turkey
1 tsp Mrs. Dash No Sodium Italian seasoning
½ tsp garlic powder
½ tsp onion powder
3 tbsp almond flour
½ tsp pink Himalayan sea salt
¼ tsp ground black pepper
Soup:
1 tbsp avocado oil
1 medium white onion, diced
½ tbsp minced garlic
1 large carrot, diced
3 celery stalks, chopped
2 tsp mrs. dash No Sodium Italian seasoning
½ tsp crushed red pepper flakes
8 cups low sodium chicken bone broth
2 tbsp lemon juice, freshly squeezed
5 cups spinach
Directions:
Combine all ingredients for the turkey meatballs into a large mixing bowl. Mix with a fork until combined. Roll the mixture into either medium or small meatballs. Heat a nonstick skillet over medium heat with a spray of olive oil. Add about half of the meatballs and cook for about 3 minutes until browned on the bottom. Turn and cook for another 2-3 minutes until browned. The meatballs are not finished cooking at this point, only browned. Remove the first batch of meatballs and cook the remaining meatballs.
To make the soup in a large pot, add the oil, onion, garlic, carrots, celery, and seasonings. Cook for about 8-10 minutes, stir often. Add the broth and bring it to a boil. Add the meatballs, bring to a boil again, then reduce heat and cover. Let simmer for 20 minutes, or until the meatballs are cooked through. Add spinach and cook until wilted.
Serves 8 (about 1 ½ cups per serving)
Nutritional info per serving
Calories: 228
Protein: 32 g
Carbs: 6 g
Fat: 8 g
