INGREDIENTS
- 12 ounces lean ground turkey
- 1 tbsp. ground flax
- 1 egg yolk
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- 1 teaspoon dried parsley
- 3 cups broccoli
- 2 cloves garlic, minced
- 5 cups low sodium chicken broth
- ⅛ teaspoon red pepper flakes
- ⅛ teaspoon pepper
- ¼ teaspoon salt
- ¼ teaspoon dried parsley
- ⅛ teaspoon onion powder
- 1 tablespoon lemon juice
- 1½ cups arugula
- 1½ cup spinach
- red pepper flakes, for serving
INSTRUCTIONS
- In a large bowl combine ground turkey, ground flaxseed, egg yolk, salt, pepper and dried parsley to make the meatballs. Mix to combine.
- Heat a large pot over medium-high heat (spray with non-stick oil).
- Saute meatballs flipping once half way through. They should take about 5-8 minutes to cook. The center of the meatball should not be pink.
- Take out of the pan and set aside.
- Add 1 tablespoon of oil to the same pot.
- Add broccoli and saute until slightly tender, 3-4 minutes.
- Add garlic and cook for one minute.
- Pour in chicken broth and bring to a simmer. Simmer soup for 5 minutes and turn the heat to low.
- Season with red pepper flakes, pepper, salt, dried parsley and onion powder.
- Stir in lemon juice, arugula and spinach. Cook until wilted.
- Return the meatballs back to the pot and reheat.
- Serve with a sprinkle of red pepper flakes and top with Parmesan cheese (Phase 2 option).
