This is a classic and hearty soup that you will want to make over and over again.
Ingredients
681 gm
Ground turkey, lean
1 large
Egg
1/3 cup
Almond flour
((or baking mix of your choice)))
1/3 cup
Parmesan cheese, grated
1 tbsp
Garlic
(minced)
1 tsp, ground
Basil, dried
1 sprig
Parsley, fresh
1 tbsp
Onion powder
(minced)
1 tsp
Salt
1/2 tsp
Black pepper
1 tsp
Oregano, dried
1 large
Zucchini
((quartered lengthwise and sliced))
142 gm
Spinach
(fresh; (cut into bite sized pieces))
3 clove(s)
Garlic
(chopped)
60 ml
White onion
(chopped)
4 cup
Chicken broth (stock)
1 dash
Salt and pepper
(to taste)
Instructions
Preheat oven to 400. Mix all meatball ingredients together. Form into small balls. Put on a greased baking sheet (I line mine with foil). Bake for 10-15 until a meat thermometer reaches 160.
Meanwhile, grease a stock pot with olive oil. Cook onions and garlic until they are softened. Add zucchini and cover. Cook 5 min until softened. Add stock and heat until simmering. Add cooked meatballs and spinach and serve with extra parmesan cheese.
