Italian Wedding Soup with Turkey Meatballs

Yield: 2 servings

Per Serving: 1 Lean, 3 Green, 3 Condiments

Total Time: 30 minutes

Prep Time: 15 minutes

Ingredients

• 8 oz. 95% lean ground turkey

• ½ tsp salt

• ⅛ tsp ground black pepper

• 3 eggs, divided

• 2 scallions, trimmed and minced

• 3 cups low sodium chicken stock

• 1 cup cauliflower rice

• 1½ cups kale, shredded

• ¼ cup fresh basil, cut finely

• 1 tsp extra virgin olive oil

Directions

1. Combine the ground turkey with the salt, pepper, one egg and minced scallions. Shape into 8 small meatballs.

2. Bring the chicken stock to a simmer and add the meatballs, the cauli-rice and shredded kale. Bring to a boil and simmer gently with a lid for 6 minutes. Then, add the basil and stir well to combine.

3. While the soup simmers, beat the remaining eggs in a bowl until homogeneous and set aside.

4. Remove the meatballs, kale and cauli-rice with a slotted spoon or skimmer from the stock and evenly distribute in the soup bowls.

5. Bring the stock back to a boil.

6. Slowly pour in the beaten eggs while gently whisking so that the eggs spread out into ribbons.

7. Serve 2 cups of the egg-infused broth and 4 meatballs per portion. Drizzle each bowl with a ½ teaspoon of olive oil per portion.

Nutrition Per Serving: 360 calories, 20g fat, 11g carbohydrate, 41g protein