Ingredients:
Meatballs
- 1 pound ground turkey (ground bison)
- 1 egg
- 1 teaspoon garlic powder (2 teaspoons)
- 1/2 teaspoon basil (I used 2 fresh basil leaves, chopped)
- 1/2 teaspoon parsley (I used about 1 teaspoon fresh parsley, chopped)
- 1 garlic clovce, crushed
- 1 tablespoon almond meal
- 1 teaspoon sea salt (I added 2 more teaspoons)
- ground pepper
- 2 teaspoons red pepper flakes
- optional: 1 tablespoon fresh parmesan cheese
- 6 cups organic chicken stock
- 2 garlic cloves, crushed (I added 2 more garlic cloves)
- 1 tablespoon coconut oil
- 2 large handfuls of kale
- 3 carrots, chopped
- 1 yellow onion, chopped
- 2 celery stalks, chopped
- 1 small bunch fresh basil, chopped
- 1 small bunch fresh parsley, chopped
- sea salt (I used about 1 tablespoon + more when it was bland)
- ground pepper
- optional: 1 tablespoon fresh parmesan cheese
- 1 can diced tomatoes
- 1 can tomato sauce
- 1 tablespoon italian seasoning
- 1 tablespoon garlic powder
How to make:
- Preheat oven to 350 degress
- In a large bowl, combine meatball ingredients
- Line a baking sheet and grease (I used a silpat)
- Roll meat balls into desired size
- Bake for 15 minutes until fully cooked
- While cooking, chop veggies
- In a pan, heat oil, garlic, add onion, celery and carrots. Let cook about 5 minutes
- Add broth and spices, bring to a boil, reduce heat, let simmer. I let it simmer until I was ready to eat, about 25 minutes.
- When I was ready, I added the kale and cooked for about 2 minutes, until it wilted.
- Add the meatballs, mix together and serve!
- Enjoy!
I always make Adam make the meatballs.
next time, I suggest making them smaller.
I browned them because that's how I like them.
the wedding soup! enjoy, enjoy!
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