So we had ground turkey to cook, BF was not feeling great and asked for soup… normally I would just throw some random combination together, but this time we had company here so I decided to actually follow a recipe (well as best as I know how). I made a few tweaks of course, as I just had to add spinach and mushrooms – like I do to everything. I also didn’t have any carrots so I just ignored those in the recipe. I also added veggies in a bit different of order.
So although it is modified, this is my version of the recipe…
- Dutch oven or large stockpot
- Medium size mixing bowl
- 1 lb of organic ground turkey, beef, or lamb
- 1 egg
- 1/2 tsp. sea salt
- 1/2 tsp. ground cumin
- 1/4 tsp. ground black pepper
- 1 tsp. garlic powder
- 1 tsp. paprika
- 1 TBS of tallow, coconut oil, bacon fat, or ghee
- 3-4 Crimini Mushrooms (chopped)
- 1 small – medium onion
- 3 cloves of garlic
- 5 stalks of celery (chopped)
- 7 cups of meat bone broth (I used hearth bone broth from Safeway which is a combo of beef, turkey, chicken but any will work)
- 1 tomato (diced)
- 1 Cup Gluten free pasta (I used Black Bean from Trader Joes)
- 1 large zucchini (sliced, then halved)
- 2 cups fresh spinach
- 1/2 tsp. sea salt (or more to taste)
- 1/4 tsp. ground black pepper (or more to taste)
- 1 tsp. dried oregano
- 1 tsp. ground cumin
- 1/2 tsp. smoked paprika
- Dash cayenne pepper
- 1 tsp. garlic powder (yes, I LOVE garlic)
Garnish (but it really makes it so much more delicious):
- Chopped cilantro
How to Prepare
- Combine all of the ingredients in a medium sized mixing bowl. Mix by hand until well combined and then form meatballs. Set aside.
- Place a dutch oven over medium-high heat on the stove. Add the bacon fat/tallow/coconut oil/ghee and allow to heat up.
- Add the garlic, mushrooms, celery and onion and sauté for about 2 minutes, stirring occasionally.
- Add the bone broth and tomato to the pan and stir to combine. Bring to a boil and allow to boil for about 5 minutes.
- Add the GF pasta then the meatballs to the soup, reduce heat to low and allow to simmer for about 15 minutes.
- Add spinach and zuchinni to the soup – continue to simmer 5 more minutes.
- Taste and add additional salt and pepper if desired.
- Serve with a side of cilantro and sliced avocado.