Italian Wedding soup

My hubby likes variety and I like eating healthy so the battle is always over meal plans ( which i hate!) so the Fixate cookbook and show on Beachbody on Demand have been SUPER helpful!! My entire family LOVED this one! 

INGREDIENTS:
1 tsp. Olive Oil
1 medium onion, finely chopped
2 cloves garlic, finely chopped
6 cups low-sodium organic chicken broth
1 bunch greens (like escarole, spinach, or Swiss chard), trimmed, torn into bite-sized pieces (about 6 lightly packed cups)
20 Italian Meatballs ( recipe below. The soup only takes half the meatballs so you can save the rest for another meal! Score!)
2 large eggs
2 Tbsp. grated Parmesan cheese
1/2 tsp. sea salt (or Himalayan pink salt)
1/2 tsp. ground black pepper
1 fresh lemon, cut into wedges

DIRECTIONS:
Heat oil in large saucepan over medium heat.
Add onion; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent.
Add garlic; cook, stirring frequently, for 1 minute.
Add broth. Bring to a boil.
Add greens. Reduce heat to low; gently boil, covered, for 10 minutes.
Add meatballs; cook, stirring occasionally, for 5 minutes.
Combine eggs, and cheese in a small bowl; mix with a fork to blend.
Slowly pour egg mixture into the hot soup, stirring constantly. Gently boil, covered, until egg bits are just set, about 30 seconds.
Season with salt and pepper; serve immediately with lemon wedges.

For Italian meatballs:

INGREDIENTS:
1/3 cup whole wheat bread crumbs
1/4 cup 2% milk or almond milk
2 tsp. olive oil
1 medium onion finely chopped
3 cloves garlic finely chopped
2 lbs raw ground 93% lean ground turkey breast
2 large eggs
1/4 cup finely chopped fresh parsley
2 Tbsp. grated Parmesan cheese
1 tsp. dried oregano leaves
1/2 tsp. sea salt/Himalayan salt
1/2 tsp ground black peppers

DIRECTIONS:
Preheat oven to 425 degrees F
Line large baking sheet with parchment paper, lightly coated with spray
Place bread crumbs and milk in a small bowl, set aside, soak for 10 minutes
Heat oil in medium skillet over medium-low heat
Add onion; cook, stirring frequently for 5 to 6 minutes, or until onion is translucent
Add garlic; cook, stirring frequently for 1 minute
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. Refrigerate covered for 1 hour
With clean hands form turkey mixture into approximately 42 1″-inch meatballs; arrange onto prepared baking sheet.
Bake 13-18 minutes or until browned and cooked through.
Serves: 10 – Prep time: 30 minutes – Cook time 15 minutes