serving size: 4-6 servings
Ingredients

Meatballs

  • 1 lb Shelton's Ground Turkey
  • 1 egg, whipped
  • 2-4 tbsp Healthy Options Gluten-Free Coconut Flour
  • 1/4 tsp Pereg Spices Garlic Powder
  • 1/2 tsp Simply Organic Basil
  • 3/4 tsp Natural Nectar Mediterranean Sea Salt
  • Simply Organic Black Pepper, add more as desired
  • 2 tbsp Cadia Organic Virgin Coconut Oil

Soup

  • 2 tbsp Cadia Virgin Coconut Oil
  • 1 onion, diced
  • 4 large carrots, chipped
  • 2 cloves of garlic, minced
  • 2 Pereg Herb Bay leaves
  • 6 cups Cadia Free Range Chicken or Vegetable Broth
  • 1 bunch of kale, destemmed and chopped

Garnish

  • fresh herbs, chopped
  • Simply Organic crushed red peppers
Procedure

Meatballs

  1. Combine turkey meat, egg, flour, garlic, salt, and herbs in a large bown and mix.
  2. Roll turkey meat into 1 1/2 inch balls.
  3. Heat 2 tbsp of butter or oil in a large skillet on medium-high.
  4. Cook meatballs for 3-4 minutes until all sides are brown.

Soup

  1. Heat 2 tbsp olive oil in large soup pot.
  2. Add onions, carrots and garlic and cook for about 5 minutes until onions are translucent.
  3. Add bay leaves, broth, and meatballs.
  4. Bring to a boil, turn down heat, and simmer for 5 minutes.
  5. Add kale and cook for 5-7 minutes until meatballs are cooked through.
  6. Garnish with fresh herbs and red pepper flakes.
  7. Serve immediately.