NUTRITION

SERVINGS

INGREDIENTS

5 oz ground turkey

1 tbsp grated parmesan cheese

0.5 large egg

0.25 tsp garlic powder

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

2 cups low-sodium chicken broth

0.25 cup diced carrots

0.25 cup diced celery

0.25 cup diced yellow onion

1 tbsp dry orzo pasta

1 cup fresh baby spinach

1 slice rye bread

1 tsp grass-fed butter

PREPARATION

• 1

  In a medium bowl, combine the ground turkey, grated parmesan, beaten egg, garlic powder, dried oregano, sea salt, and black pepper.

• 2

  Roll the mixture into small, bite-sized meatballs, approximately 1 inch in diameter.

• 3

  In a large pot over medium heat, add the diced carrots, celery, and onion with a splash of water or broth, sautéing until the vegetables are slightly softened.

• 4

  Pour in the chicken broth and bring the liquid to a gentle boil.

• 5

  Carefully add the turkey meatballs and dry orzo to the boiling broth; reduce heat to low and simmer for 10 minutes until the meatballs are cooked through and orzo is tender.

• 6

  Stir in the fresh baby spinach during the last minute of cooking until it is vibrant green and wilted.

• 7

  While the soup simmers, toast the rye bread until golden and spread the grass-fed butter evenly across the surface.

• 8

  Ladle the soup into a bowl and serve immediately alongside the warm rye crostini.