Italian Wedding Soup

x4 servings

Ingredients:

Meatballs:

• 1 lb lean ground turkey (93% lean)
• 2 tbsp grated Parmesan cheese
• 1/4 cup finely chopped fresh parsley
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp black pepper
• 1 egg (or 3 tbsp liquid egg substitute)

Soup Base:

• 6 cups reduced-sodium, fat-free chicken broth
• 3 cups fresh spinach, chopped
• 1 cup riced cauliflower
• 1 cup diced celery
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp Italian seasoning
• Salt and pepper to taste

Instructions:

1. Prepare the Meatballs:
   1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
   2. In a mixing bowl, combine ground turkey, Parmesan, parsley, garlic powder, onion powder, black pepper, and egg. Mix until just combined.
   3. Roll into small meatballs (about 1 inch in diameter). Place them on the prepared baking sheet.
   4. Bake for 12-15 minutes or until fully cooked and lightly browned.
2. Cook the Soup:
   1. In a large pot, heat the chicken broth over medium-high heat.
   2. Add celery to the broth. Simmer for about 5 minutes until they begin to soften.
   3. Add spinach, riced cauliflower, garlic powder, onion powder, Italian seasoning, salt, and pepper. Stir and cook for another 5 minutes.
   4. Gently add the cooked meatballs to the soup and simmer for 5 more minutes to let the flavors meld.
3. Serve:

   Divide the soup into 4 servings.

Nutritional Values

Balance