OPTION 1: FIXATE RECIPE

For the meatballs, you will need :

• 1/2 cup wheat panko bread crumbs
• 1/2 cup unsweetened almond milk
• 2 tsp. olive oil
• 3/4 cup finely chopped onion (about 1 medium)
• 3 cloves garlic, finely chopped
• 1 lb raw ground 93% lean turkey breast
• 2 large eggs, lightly beaten
• 1/4 cup finely chopped fresh parsley
• 2 TBsp. grated parmesan cheese
• 1 tsp.dried oregano leaves
• 1/2 tsp. sea salt (or Himalayan salt)
• 1/2 tsp. ground black pepper

For the soup, you will need :

• 6 cups low-sodium organic chicken broth
• 5 lightly packed cups greens, trimmed, torn into bite-size pieces
• Italian meatballs (see recipe below)
• 2 large eggs, lightly beaten
• 2 TBsp. grated Parmesan cheese
• 1/2 tsp. sea salt (or Himalayan salt)
• 1/2 tsp. ground black pepper

Meatball Preparation

1. Preheat oven to 425F.
2. Line large baking sheet with parchment paper, lightly coat with cooking spray. Set aside.
3. Place bread crumbs and almond milk in a small bowl. Set aside; soak for 10 minutes.
4. Heat oil in medium skillet over medium-high heat. Add onion; cook, stirring frequently for 5-6 minutes, or until onion is translucent.
5. Add garlic; cook, stirring frequently, for 1 minute.
6. Combine onion mixture, turkey, eggs, parsley, cheese, oregano, salt, pepper, and bread crumb mixture in a large bowl; mix well with clean hands or wooden spoon.
7. With clean wet hands, form turkey mixture into 25, approximately 1-inch meatballs (if you are like me and prefer smaller meatballs, I actually ended up with 50 meatballs with this recipe which only means that you can have more meatballs per serving).
8. Arrange meatballs onto prepare baking sheet; bake for 13-18 minutes, or until browned and cooked through.

Soup Preparation

1. In a large saucepan over medium-high heat, bring chicken broth to a boil.
2. Add greens. Reduce heat to low; gently boil, covered, for 10 minutes.
3. Add meatballs; cook, stirring occasionally, for 5 minutes.
4. Combine eggs and cheese in a small bowl; mix with a fork to blend.
5. Slowly pour eggs mixture into the hot soup, stirring constantly. Gently boil until egg bits are just set, about 30 seconds.
6. Season with salt and pepper.

NUTRITIONAL INFO

Portions: 5 (2 cups each, 5 larger meatballs OR 10 smaller meatballs per portion)
Calories: 352
Total fat: 18 g
Saturated fat: 5 g
Cholesterol: 220 mg
Sodium: 793 mg
Carbs: 18 g
Fiber: 3 g
Sugar: 3 g
Proteins: 33 g

CONTAINER EQUIVALENT

Green: 1
Yellow: 1/2
Red: 1
Blue: 1/2
Teaspoon: 2

OPTION 2: VARIATION WITH PASTA

For the meatballs, you will need :

• 1/2 cup wheat panko bread crumbs
• 1/2 cup unsweetened almond milk
• 2 tsp. olive oil
• 3/4 cup finely chopped onion (about 1 medium)
• 3 cloves garlic, finely chopped
• 1 lb raw ground 93% lean turkey breast
• 2 large eggs, lightly beaten
• 1/4 cup finely chopped fresh parsley
• 2 TBsp. grated parmesan cheese
• 1 tsp.dried oregano leaves
• 1/2 tsp. sea salt (or Himalayan salt)
• 1/2 tsp. ground black pepper

For the soup, you will need :

• 6 cups low-sodium organic chicken broth
• 5 lightly packed cups greens, trimmed, torn into bite-size pieces
• Italian meatballs (see recipe below)
• 1 cup acini di pepe
• 1/2 tsp. sea salt (or Himalayan salt)
• 1/2 tsp. ground black pepper

Meatball Preparation

1. Preheat oven to 425F.
2. Line large baking sheet with parchment paper, lightly coat with cooking spray. Set aside.
3. Place bread crumbs and almond milk in a small bowl. Set aside; soak for 10 minutes.
4. Heat oil in medium skillet over medium-high heat. Add onion; cook, stirring frequently for 5-6 minutes, or until onion is translucent.
5. Add garlic; cook, stirring frequently, for 1 minute.
6. Combine onion mixture, turkey, eggs, parsley, cheese, oregano, salt, pepper, and bread crumb mixture in a large bowl; mix well with clean hands or wooden spoon.
7. With clean wet hands, form turkey mixture into 25, approximately 1-inch meatballs (if you are like me and prefer smaller meatballs, I actually ended up with 50 meatballs with this recipe which only means that you can have more meatballs per serving).
8. Arrange meatballs onto prepare baking sheet; bake for 13-18 minutes, or until browned and cooked through.

Soup Preparation

1. In a large saucepan over medium-high heat, bring chicken broth to a boil.
2. Add greens. Reduce heat to low; gently boil, covered, for 10 minutes.
3. Add meatballs and acini di pepe; cook, stirring occasionally, for 8 minutes.
4. Season with salt and pepper.

NUTRITIONAL INFO

Portions: 5 (2 cups each, 5 larger meatballs OR 10 smaller meatballs per portion)
Calories: 438
Total fat: 14 g
Saturated fat: 3 g
Cholesterol: 147.5 mg
Sodium: 793 mg
Carbs: 44.5 g
Fiber: 3 g
Sugar: 2.5 g
Proteins: 33 g

CONTAINER EQUIVALENT

Green: 1
Yellow: 1-1/2
Red: 1
Blue: 1/2
Teaspoon: 2