Ingredients
Meatballs:
Ground Turkey (I used 99% Lean Gound)
½ medium Onion (grated)
¼ cup Parmesan Cheese
¼ cup almond meal (you can make by grinding up almonds)
¼ cup Parsley (chopped fine)
1 large egg
Salt and pepper
Soup:
2 tbls of Extra Virgin Olive Oil
2 tsp. crushed garlic
4 Containers of Organic Free Range Chicken Broth (32 oz. each – low sodium)
Mixture of Greens = approx. 10 cups (I used spinach, endive, and escarole – chopped), feel free to use more
2 Broiled Chicken Breasts (shredded)
2 eggs
2 tbls. parmesan cheese
Directions:
Combine all of the ingredients for the meatballs. I used my food processor to make it easier and then my hand to combine and make tiny meatballs. They will need to be about ½ in diameter.
In a heated soup pot, add olive oil and crushed garlic. Cook for a couple of minutes. Add broth. When broth come to a boil add the meatballs. Shortly after greens. After meatballs have cooked through and the greens are tender, add the shredded chicken. In a small bowl combine the eggs and parmesan. Gradually drizzle the egg mixture into the pot while swirling the soup slowly. This will form thin stands of egg. Season soup with salt and pepper. Serve.
My children love this soup, and I feel good serving it to them. It’s a great way to sneak in healthy protein and veggies. I made it gluten free so that I can enjoy it too!
