Menu Monday.

ITALIAN WEDDING MEATBALL SOUP 

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*** *** ***

Meatballs:
¼ onion, finely chopped
1 teaspoon dried oregano
1 lemon, zested – save juice for soup
2 cloves garlic, minced or pressed
2 teaspoons dijon mustard
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1 pound lean ground turkey

Italian Wedding Meatball Soup:
1 tablespoon olive oil
¾ onion, finely chopped
2 carrots, peeled & diced
1 cup baby spinach
kosher salt
1 tablespoon tomato paste
1 teaspoon Italian seasoning or oregano
4 cups low sodium chicken or vegetable broth
2 cups H2O
½ lemon, juiced –  zest used in meatballs
½ cup pasta
½ teaspoon kosher salt
¼ teaspoon black pepper

*** *** ***

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DIRECTIONS:

1. For meatballs: In a large bowl combine onion, oregano, zest,
garlic, dijon, and salt & pepper and mix well. Add in the turkey
and mix until just combined. Form into 16 meatballs and set aside.

2. Heat a large soup pot over medium heat and add in olive oil.
Add the onion, carrots, and spinach with a sprinkle
of salt. Sweat the vegetables for 2 minutes or until the onions
are translucent and tender.

3. To the pot, add in the tomato paste, Italian seasoning,
broth, water, lemon juice, pasta, salt & pepper. Stir to combine
and then bring to a boil.

4. Carefully drop in the meatballs and simmer for 10-12 minutes or until the
meatballs are thoroughly cooked.

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5. Serve warm

Be well,
Angela

… another fabulous recipe from Fresh 20 <3.

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