Turkey Meatball Soup (We got two meals out of this)
1 TBSP. olive oil
2 carrots, chopped
2 celery stalks, chopped (I hate celery, I used a dash of celery seed instead)
1 small onion, chopped
2 tsp. fennel seed
1 can petite diced tomatoes
5 cups chicken stock (I used 4 as that is what size I had)
1 lb. ground turkey
Handful of parsley, chopped
1/4 cup shredded parmesan cheese (I used the low fat stuff)
2 garlic cloves, chopped
1 pinch nutmeg
4 handfuls fresh spinach (I used an entire container of the organic stuff in the plastic bin)
Salt & Pepper to taste
For Spice if you want: a few dashes of Tobasco or Red Pepper Flakes – this is what we did.
1. Heat a large pot to medium heat and add olive oil. Sautee the carrots, celery, onion, and fennel seed until onion is a light golden brown. Add the diced tomatoes and chicken stock, then turn up the heat and bring the soup to a slow boil.
2. While the stock is coming to a boil, mix ground turkey, egg, parmesan cheese, garlic, and nutmeg together. Roll into about 20 balls and drop into the soup – a note here: I would roll them into much smaller balls. It is a little boring, but I wound up chopping the meatballs into quarters as I ate it.
Wait until you have all the meatballs rolled out before you drop them into the soup and try to add them all quickly so they all cook at the same rate. Cook the meatballs in the soup while it simmers for about 10-15 minutes. Add the spinach and cook for an additional 10 minutes!
It will smell, and TASTE amazing, and best part is super low in calories carbs and high in protein!
Nutrition: 256 calories, 26 g protein, 11 g carbs, 12 g fat, 4 g fiber, 2 g sugar, 832 mg sodium
Adapted from Muscle and Fitness Hers magazine, and given to me by Sara B.!