Eating healthy doesn’t mean you can’t enjoy your favourite dishes. When you make your meals with fresh, made from Mother Earth ingredients, you can eat so many delicious dishes, like this Italian Wedding Soup. I’ve removed the high sodium that is always found in canned soup – sometimes triple your daily recommended intake. I’ve also used organic lean turkey for the meatballs and even included a vegetarian meatball recipe for those who are vegetarian. In my Healthy Living Program, I have over one hundred recipes just like this one. A healthy lifestyle should never feel like you are in lack. You will see that making your food from scratch can be quick, easy, delicious, cost efficient and best of all will enhance your health and happiness.
1 pound organic lean ground turkey
2 eggs, gently whisked
3 tablespoons Italian spice
1/3 cup 100% wholegrain breadcrumbs (or almond flour for gluten free option)
3 cups chopped carrots
3 cups chopped celery
1 small red onion, chopped
½ cup white wine
Pinch of chili flakes
6 cups spinach
2 cups fine egg noodles
Juice and zest of 1 lemon
2 tablespoons extra-virgin olive oil
2 x 1-liter containers no-sodium added vegetable stock (you will find it in the organic brands)
Start by making the soup to allow it to simmer and enhance its flavor. In a large soup pot, heat oil over medium-high heat. Add the carrots, celery and onion; cooking for 2-5 minutes. Add 2 tablespoons of the Italian spice and cook for another 2 minutes. Stir in the vegetable stock, lemon zest, lemon juice, and spinach. Bring to a boil and reduce heat to medium-low (a gentle boil).
While sauce simmers, make the meatballs. In a large bowl, mix together ground turkey, eggs, 1 tablespoon Italian spice and breadcrumbs. Using your hands, form meatballs into tiny little balls. Bite sized is best as it will make it easier to eat. Place meatballs into a large frying pan, over medium-high heat, and pour in white wine, bringing it to a gentle boil. Cover and let simmer for approximately 5 minutes or until meatballs are cooked through.
While the meatballs are cooking, stir in the egg noodles. Make sure the soup is still at a gentle boil before you do this. If not, bring up the heat.
Stir the cooked meatballs into the soup and continue to cook until the noodles are tender.
Makes approximately 18 mini meatballs.
1 cup cooked quinoa
1 tablespoon Italian seasoning
Black pepper, to taste
¼ cup 100% wholegrain breadcrumbs (or almond flour for gluten free option)
2 eggs, lightly beaten
1 cup, chopped white mushrooms
1½ teaspoon tomato paste
In a large mixing bowl, stir together the quinoa, breadcrumbs and all the seasoning. Add eggs, tomato paste and stir until all ingredients are mixed together. Using your hands, form meatballs into tiny little balls. Bite sized is best as it will make it easier to eat. They don’t need to pre-cooked like the turkey meatballs. Just place them right in the soup when you add the noodles.