NUTRITION

SERVINGS

INGREDIENTS

5.5 oz ground turkey

2 cup chicken bone broth

0.13 cup acini di pepe pasta

1 cup fresh spinach

0.25 cup diced carrots

0.25 cup diced celery

0.25 cup diced yellow onion

0.5 slice sourdough bread

0 tsp grass-fed butter

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 tbsp fresh parsley

PREPARATION

• 1

  In a bowl, combine ground turkey with sea salt, black pepper, and dried oregano, then roll into small, bite-sized meatballs.

• 2

  Bring the chicken bone broth to a gentle boil in a large pot and add the diced carrots, celery, and onion.

• 3

  Drop the meatballs and acini di pepe pasta into the boiling broth, then reduce heat and simmer for 10 minutes until the pasta is al dente.

• 4

  Stir in the fresh spinach and chopped parsley, allowing them to wilt into the hot soup for 1 minute before removing from heat.

• 5

  Toast the sourdough bread until golden, rub the surface with the raw garlic clove, and spread with grass-fed butter to serve alongside.