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Italian Wedding soup

5/31/2017

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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
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    "And Aubrey was her name. A not so very ordinary girl or name."(Or so says David Gates ;) I'm a wife to Phillip, a mother to Scarlett and Juliet. We live in the beautiful city of Thornton, Co. I'm a recovering red bull addict. I love to read. I hate to cook. I seek to be inspired and also to inspire others.  I am a Beachbody Coach on a quest to be truly healthy mind, soul, and body and challenge others to do the same.

    "Liberate the minds of men and ultimately you will liberate the bodies of men."  Marcus Garvey

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