NUTRITION

SERVINGS

INGREDIENTS

6 oz ground turkey

1 large egg

0.25 cup fresh cilantro

0.5 tsp smoked paprika

0.5 tsp garlic powder

0.5 tsp sea salt

0.25 tsp black pepper

0.25 tbsp extra virgin olive oil

0.5 cup yellow onion

1 cup carrots

1 cup zucchini

0.5 cup tomato puree

2 cups low-sodium chicken broth

PREPARATION

• 1

  In a large mixing bowl, combine the ground turkey, egg, chopped cilantro, smoked paprika, garlic powder, sea salt, and black pepper.

• 2

  Gently mix the turkey mixture by hand until just combined and roll into 1-inch meatballs.

• 3

  Heat the olive oil in a large pot over medium heat and sauté the diced onion and sliced carrots for 5 minutes until softened.

• 4

  Pour in the tomato puree and chicken broth, stirring to combine, and bring the liquid to a gentle simmer.

• 5

  Carefully drop the meatballs into the simmering broth one by one and cook for 10 minutes.

• 6

  Add the sliced zucchini to the pot and continue to simmer for another 5 to 7 minutes until the meatballs are cooked through and the vegetables are tender.

• 7

  Ladle the soup into bowls and serve warm, garnished with additional fresh cilantro.