Italian Wedding Soup

Ingredients

For the Meatballs:

1 lb ground turkey

1 cup spinach chopped

3 tablespoons coconut flour

1 egg

2 tablespoons fresh parsley

2 tablespoons fresh basil

1/4 teaspoon pepper

1 tablespoon olive oil

1 teaspoon garlic chopped finely

For the soup:

1 tablespoons olive oil

1/2 tablespoon garlic chopped finely

1/2 cup onion chopped

1 cup celery chopped

2 cups carrots sliced in small circles

1 tablespoon fresh rosemary chopped finely

2 bay leaves

1/4 teaspoon pepper

1/8 teaspoon red pepper flakes optional

64 oz chicken stock (2 quarts)

2 cups spinach chopped, off to the side

2 cups zucchini noodles chopped, off to the side

Directions

Preheat oven to 450
In a bowl mix together all ingredients for meatballs until combined.
On a lined cookie sheet (I use parchment paper), drop 1/4 inch round meatballs. They can be fairly close together as they do not spread. You can make the meatballs slightly bigger, but I prefer them smaller!
Bake meatballs for 10 minutes, until golden brown
While meatballs are cooking, in a large pot, heat olive oil. Add onions, celery, garlic + carrots. Sauté for 5 minutes until onions start to soften.
Add cooked meatballs, remaining spices, and chicken stock to the pot. Do NOT add the chopped spinach + zucchini noodles to the pot! Cook the soup on high for 30 minutes.
Once soup is cooked, stir in chopped spinach + serve over zucchini noodles
Yes, you can make this soup in the crockpot. Add cooked meatballs + all soup ingredients in the crockpot and cook on low for 6 hours. (You can give your veggies a quick sauté before adding to the pot if you have time, but if not – don’t worry about it!)

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