Turkey Meatball Soup

Ingredients

Meatballs

2 lbs. ground turkey (or pork! or chicken!)
1 cup frozen spinach – defrosted and drained of excess liquid
1 cup steel cut oats
3 Tbsp. Dijon mustard
1 tsp Nature’s Seasons
1 egg

Soup

Cooked meatballs
2 cans cannellini beans – drained and rinsed
1 bunch kale – torn into bite sized pieces
2 lemons – zested and juiced
2 cloves garlic – diced
2 tsp salt
1 tsp black pepper
2 BOU chicken bouillon cubes
10 cups water

Directions

Meatballs

Combine all ingredients (use your hands!) and roll into bite sized balls. Place on a foiled and oiled cookie sheet. Bake at 350 for 25-30 minutes. Allow to cool while you prepare the broth and other ingredients.

***These meatballs are also great with a lemon pepper pasta, in a sandwich or wrap, or chopped onto a salad.***

***Makes approximately 36 small meatballs.***

Soup

Pour 10 cups of water into pot. Add chicken bouillon, zest and juice of two lemons, two cloves of chopped garlic, salt, and pepper. Bring to a rolling boil. Add two cans of cannellini beans, drained and rinsed. Add meatballs and let boil for another five minutes. Add torn kale and bring to a boil once more.