Meal Prep Sunday
I can’t say I love Italian wedding soup because the traditional version tends to have tons of gluten, and I have lived a largely gluten-free life for the last decade or so. But when I tried this delicious chickpea pasta at a fitness conference a few years ago, I came home and instantly made this yummy, anti-inflammatory soup.
Let’s be perfectly honest: I would eat turkey or chicken meatballs all the time if I could and if organic ground turkey wasn’t so expensive. Although I highly recommend the best ground turkey/chicken you can buy, I would also rather you make delicious turkey meatballs with whatever you can get your hands on. Double the recipe and freeze the meatballs for quick snacks this week!
Finishing the soup it with tons parsley will just add that anti-inflammation kick. Freshly squeezed lemon is a nice touch for serving. Omit green stuff for picky kids J
- 500 grams ground turkey (1 package)
- 2 cloves garlic, crushed
- 1/3 cup parsley, finely chopped
- Zest from one lemon
- ¼ cup of rice flour or almond meal
- 1 egg (can omit the egg if vegan)
Mix all the ingredients together and shape into little balls. Pan-fry them in a large cast iron frying pan in a little olive oil, turning often, until cooked.
Sautee in large saucepan:
- 1 tbsp olive oil
- 1 Spanish onion
- 2 cloves crushed garlic
- Dried thyme, oregano and basil (I like adding them to the onion and garlic to infuse the flavour later on.
- 2 stalks celery
- 2-3 carrots
- 1-2 leeks
Sautee all the hard veggies for 5-10 minutes, until al dente. Then add:
- 8 cups of chicken stock (Homemade is best but boxed will do just fine).
- ½ cup uncooked chickpea pasta
Let this simmer away for 10 minutes until the pasta is cooked.
Add the cooked meatballs, and some freshly chopped parsley.