NUTRITION

SERVINGS

INGREDIENTS

6 oz Ground turkey

1 large Egg

1 tbsp Almond flour

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Extra virgin olive oil

0.25 cup Yellow onion

0.25 cup Carrots

0.25 cup Celery

3 cup Chicken broth

2 tbsp Acini di pepe pasta

1 cup Baby spinach

1 tbsp Fresh parsley

PREPARATION

• 1

  In a bowl, combine turkey, egg, almond flour, garlic powder, salt, and pepper; roll into small 1-inch meatballs.

• 2

  Heat olive oil in a large pot over medium heat and sauté onion, carrots, and celery until softened and fragrant.

• 3

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

• 4

  Carefully drop the turkey meatballs and acini di pepe into the boiling broth.

• 5

  Reduce heat and simmer for 10 minutes until the meatballs are cooked through and pasta is tender.

• 6

  Stir in the baby spinach and parsley, cooking for 1 minute until the greens are perfectly wilted.