Turkey Meatball Soup
Spinach-Apple Salad
Ingredients
- 2 lb ground turkey
- 1 (8-oz) pkg sliced mushrooms, finely chopped
- 1 Tbsp Italian seasoning
- 1 large egg, lightly beaten
- 2 Tbsp coconut oil
- 1 onion, chopped
- 6 cloves garlic, minced
- 1 (28-oz) can whole peeled tomatoes, crushed
- 1 (32-oz) carton organic chicken broth
- ¼ cup chopped fresh parsley
Instructions
- Combine turkey, mushrooms, Italian seasoning, and egg; shape into 1-inch meatballs.
- Melt oil in a Dutch oven; add onion and garlic. Sauté over medium-high heat 4 minutes. Add meatballs, and cook 4 minutes or until browned all over, stirring often.
- Stir in tomatoes, broth, and parsley; bring to a simmer. Reduce heat to medium; cover and simmer 15 minutes. Serve immediately.
Side Dish Ingredients
- 1 (5-oz) pkg baby spinach
- 1 large apple, peeled, cored, and chopped
- ¼ cup slivered raw almonds
- 2 tsp fresh lemon juice
- 1 tsp Dijon mustard
- ½ tsp salt
- ¼ tsp pepper
- ¼ cup extra virgin olive oil (or use avocado oil)
Side Dish Instructions
- Combine spinach, apple, and nuts in a large bowl.
- Whisk together lemon juice, mustard, salt, and pepper in a small bowl. Gradually add oil, whisking until blended. Drizzle over salad; toss.
Paleo Meal Plan
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