Name: Italian Wedding Soup with Turkey Meatballs
Ingredients: 1 lb ground beef (or chicken or turkey); 1 egg; 1/2 cup onion, minced; 1/2 cup mushrooms, finely chopped; 1/4 cup fresh parsley, chopped (or 1 Tbsp dried); 3 cloves garlic, minced; 1 box Nut Thins, finely crushed (or rice crackers); 1 tsp dried oregano; salt an pepper to taste; 2 quarts chicken broth, divided; 1 cup onion, diced; 1 cup celery, diced; 4 cloves garlic, chopped; 2 cups cauliflower rice; 2 cups kale, chopped; 2 cups spinach; salt and pepper to taste

Italian Wedding Soup with Turkey Meatballs

Print Recipe

SERVINGS 4

Ingredients

Meatballs

1 lb ground beef or chicken or turkey
1 egg
1/2 cup onion, minced
1/2 cup mushrooms, finely chopped
1/4 cup fresh parsley, chopped or 1 Tbsp dried
3 cloves garlic, minced
1 box Nut Thins, finely crushed or rice crackers
1 tsp dried oregano
salt an pepper to taste

Soup

2 quarts chicken broth, divided
1 cup onion, diced
1 cup celery, diced
4 cloves garlic, chopped
2 cups cauliflower rice
2 cups kale, chopped
2 cups spinach
salt and pepper to taste

Instructions

Preheat oven to 350°F.
In a large bowl, mix together all meatball ingredients. Roll into small meatballs, less than 1 inch diameter. Place on a baking sheet and bake until done, about 15-20 minutes.
In a large pot, add 1/4 cup broth, onion, celery and garlic. Cook until onions are translucent.
Add cauliflower rice and meatballs and simmer on medium-low for 10 minutes.
Add kale, spinach, salt and pepper and simmer an additional 10 minutes.

Notes

1 serving = 4 oz protein, 2 cups vegetable