Favorites for Fall: Turkey meatball and spinach soup

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As the weather gets cooler, I start craving soup. The beauty, of course, about making soup is that many times you can utilize ingredients you already have on hand to create something singular and wonderful. I have made this soup twice in the past two weeks and it is quickly becoming a favorite of mine. It’s like a cross between my grandmother’s Italian wedding soup with the mini meatballs and a Persian stew dish called gormeh sabzi which I have come to know and love over the years. Some of the ingredients may be a bit foreign but can easily be swapped out with others.

Turkey Meatball and Spinach Soup

Ingredients:

For meatballs: 1 lb. Lean, ground turkey breast, 2 tbsp. Braggs liquid aminos, 1 1/2 tsp. Dill, 1 tsp. Tarragon, 2 tsp Trader Joe’s 21 Salute Seasoning, 1 tbsp mustard, Sea Salt, Pepper, 2 tsp. garlic powder

For soup: 1/2 onion diced, 2 sliced carrots, 1/2 bag frozen spinach, 1 box Chicken Broth, 2 tsp 21 Salute Seasoning, 1 tsp olive oil, 1 tbsp chopped fresh dill, 2 bay leaves, 1 dried lime* or juice of 1 1/2 limes, 2 dried hot peppers, Sea Salt, Pepper, 1 tbsp Braggs liquid aminos, 1 15 ounce can of White Northern Beans (or any bean of your preference), 1/2 cup rinsed and uncooked quinoa

Directions:

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Meatballs: Combine all ingredients until mixed well and form into small meatballs. Place on a cookie sheet coated with nonstick baking spray (I use coconut oil spray) and broil for 5 minutes until brown on the outside. Set aside.

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Soup: In a large soup pot (I prefer to use a Dutch oven), heat 1 tsp olive oil on medium-high heat. Once hot, add the onion and carrots, sea salt, pepper, 21 Salute Seasoning and dill and saute until the onions are soft, about 5-7 minutes. Once the onions are soft, add the chicken broth, bay leaves, dried lime or lime juice, hot peppers (feel free to omit if you don’t like a little spice), frozen spinach and Braggs liquid aminos. Lower the heat to a simmer and let sit for 1 hour. Add the uncooked quinoa in the last 30 minutes of cooking. Serve once quinoa has cooked. Enjoy!

* Dried limes can be found in some Middle Eastern markets. Mine come from family members who bring me wonderful spices back from their trips abroad. If you happen to find some, go ahead and use them in this recipe but don’t sweat it if you can’t. The juice from fresh limes or even lemons will work just fine too.

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