NUTRITION

SERVINGS

INGREDIENTS

4 oz ground turkey (93% lean)

1 large egg

1 tbsp almond flour

1 tbsp parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

2 cup chicken bone broth

2 cup water

2 tbsp acini di pepe pasta

0.5 cup carrots

0.5 cup celery

0.25 cup yellow onion

1 cup baby spinach

1 tsp extra virgin olive oil

PREPARATION

• 1

  In a medium mixing bowl, combine the ground turkey, egg, almond flour, parmesan cheese, sea salt, black pepper, and garlic powder until well incorporated.

• 2

  Gently roll the turkey mixture into small, bite-sized meatballs, approximately 1/2-inch in diameter, and set aside on a clean plate.

• 3

  Heat the extra virgin olive oil in a large pot over medium heat.

• 4

  Add the diced carrots, celery, and yellow onion to the pot and sauté for 5-7 minutes until the vegetables have softened and the onions are translucent.

• 5

  Pour in the chicken bone broth and water, then increase the heat to high and bring the liquid to a rolling boil.

• 6

  Add the acini di pepe pasta to the boiling broth and cook for 5 minutes.

• 7

  Carefully drop the prepared turkey meatballs into the boiling soup one by one.

• 8

  Reduce the heat to medium-low and simmer for 8-10 minutes, or until the meatballs are cooked through and the pasta is al dente.

• 9

  Stir in the fresh baby spinach and cook for 1 minute until just wilted.

• 10

  Ladle the hot soup into a bowl and serve immediately.