NUTRITION

SERVINGS

INGREDIENTS

6 oz Ground turkey

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Dried oregano

1 tsp Extra virgin olive oil

0.5 cup Diced carrots

0.5 cup Diced celery

0.5 cup Diced zucchini

2 cup Chicken bone broth

1 cup Fresh baby spinach

1 tbsp Fresh parsley

PREPARATION

• 1

  In a medium bowl, combine the ground turkey, sea salt, black pepper, garlic powder, and dried oregano, then roll into small meatballs.

• 2

  Heat the olive oil in a large pot over medium heat and sear the meatballs until they are golden brown on all sides.

• 3

  Add the diced carrots and celery to the pot, sautéing for about 4 minutes until the vegetables begin to soften.

• 4

  Pour in the chicken bone broth and bring the mixture to a gentle boil before reducing the heat to a low simmer.

• 5

  Stir in the diced zucchini and cook for another 8 minutes until the meatballs are fully cooked through and the vegetables are tender.

• 6

  Fold in the fresh baby spinach until it is just wilted and garnish the soup with fresh parsley before serving.