Lunch Recipe

For the Meatballs

Directions

Prep

1. Mince parsley and mushrooms.
2. Microwave spinach for 30 seconds, then mince.
3. Shred carrot.

For the Soup

Ingredients

• 1 cup quinoa
• 2 carrots, small diced (for 1 cup)
• 3 stalks celery, small diced (for 1 cup)
• 1 onion, small diced (for 1 cup)
• 1 tsp olive oil
• 1 qt chicken stock no salt added
• 2 cup water
• 1 stalk celery leaves (for 1 tsp)
• salt, to taste
• 2 cup baby spinach

Directions

Prep

1. Cook quinoa.
2. Dice carrots, celery and onion.

Make

1. Preheat oven to 350°F and line a large baking sheet with parchment paper.
2. In a large bowl, combine ground turkey with minced parsley, mushrooms, spinach, shredded carrot, garlic powder, oregano, salt, pepper, eggs and 1 teaspoon of olive oil. Mix until vegetables and seasonings are well combined.
3. Shape into 1 tablespoon-sized meatballs and arrange on baking sheet. Bake for 15 minutes or until meatballs are cooked, but still juicy.
4. In a large stockpot over medium heat, combine 1 teaspoon of olive oil, diced carrots, onion, celery. Sweat the vegetables until slightly soft and onions are translucent.
5. Add the chicken stock, water, bay leaf and celery leaves. Bring mixture to a boil and simmer for 15-20 minutes.
6. Add cooked quinoa, baked turkey meatballs and salt to taste.
7. When ready to serve, add the baby spinach. Serve in warm bowls and enjoy.