Meatballs: 1 Egg
1⁄2 Cup Parmesan Cheese 1 Small Onion
1 Teaspoon Sea Salt
1⁄2 Teaspoon Pepper
1 Teaspoon Garlic Powder 2 Pounds Ground Turkey
2 Tablespoons Coconut Oil
Soup:
1 Quart Organic Chicken Broth 1 Cup Spinach, Chopped
1 Teaspoon Onion Powder
1 Tablespoon Chopped Parsley 1 Teaspoon Sea Salt
1⁄2 Teaspoon Pepper
1⁄2 Teaspoon Garlic Powder
Meatballs: In a bowl, combine all meatball ingredients. Shape into 1 inch balls. Fry in coconut oil until done. Set aside. Mix other ingredients in a saucepan and bring to a boil. When spinach is wilted, add the meatballs back in and serve.
TIP: If you want to use this soup over a few days, leave the spinach out until you are ready to reheat it then add it into the broth as it heats.
TIP: The meatballs do not contain breadcrumbs so they are a little more fragile. Fry them with care or bake in the oven.
Courtesy of Maximized Living Nutrition Plans book by Dr. B.J. Hardick, Kimberly Roberto and Dr. Ben Lerner