Directions
- 1In a mixing bowl, add in the ground turkey, 1 egg, breadcrumbs, chopped parsley, minced garlic, Parmesan cheese, salt&pep, onion powder and Italian seasonings. Mix by hand until cohesive.
- 2Make into tiny meatballs until the meat is gone.
- 3Fry meatballs in a separate pan with cooking spray on medium heat for 3-4 minutes, flip, then fry the other side for 2 minutes. Set aside.
- 4In a pot on medium heat with cooking spray, add in your diced mirepoix (onion, carrot, celery) with minced garlic. Sweat these down for 3-5 minutes.
- 5Then add in salt&pep, onion&garlic powder. Mix well and cook for another 1-2 minutes.
- 6Next, crank up heat to high, pour in your 1 carton of chicken bone broth, cannellini beans and 3-5 bay leaves.
- 7Put the lid on once boiling, reduced heat to low, and let this cook for 20-30 minutes.
- 8Add in your chopped kale (or spinach) and Parmesan cheese. Mix. Cook for another 3-5 minutes.
- 9Add into serving bowl with salt/pep to taste, some more cheese and optional red pepper flakes.
- 10Enjoy.
Ingredients
- 99 g Ground Turkey
- Grated Parmesan cheese
- 1 egg
- Fresh diced parsley
- Breadcrumbs
- 4 cloves garlic cloves
- Salt&pep
- Onion powder
- Italian seasoning
- 1 Carrot
- 1 stalks celery stalks, diced
- 0.5 yellow onion
- 3 cloves cloves of garlic minced
- Kale
- 1 carton Chicken Bone Broth
- 1 can Can of Cannellini Beans
- 3 leaves Bay leaves
- Grated Parmesan cheese
- salt&pep
- garlic&onion powder
- cooking spray
- red pepper flakes
Equipment
mixing bowlseparate panpot
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