Let's start with a recently discovered favorite..

A clean eating rendition of wedding soup.

Have a cold, feeling cold, or even hung over? ;) This recipe is amazing. I found myself craving some sort of chicken wedding soup a few weeks ago when I was feeling under the weather. My boyfriend and I have gotten into clean eating recently and we're willing to try anything. When you start following me you may find that I share 3-4 recipes a week; all of them are along the lines of clean eating, paleo, and detox worthy (or easily modified). 

Cuddle up in some sweatpants, throw your hair in a pony-tale, and enjoy a bowl of chicken soup with mini turkey meatballs with a loved one. I provided the original recipe link just above, but you will notice we made quite a few modifications to make the meal healthier. 

You will need the following ingredients...          

• 1lb pound or package lean ground turkey
• 1/4 cup cold water
• 3 egg whites
• 1/3 cup finely minced onion
• chopped oats (1 cup) to make it gluten free
• 1/2 cup freshly grated Parmesan
• 1/2 teaspoon salt This recipe does not need salt!  Chicken broth is hard to find with out added sodium. 
• Freshly ground black pepper to taste. In the spirit of traditional Italian wedding soup 
• 10 cups chicken broth We used Trader Joe's low sodium organic chicken broth. 
• 2 large carrots, chopped
• 1 cup orzo, but you could also use quinoa or bamboo shoots
• 1 6oz bag of spinach cut the leaves how ever you prefer

1) In a large bowl combine turkey, water, egg whites, onion, oats, cheese, and as much black pepper you'd like! If you froze the turkey ahead of time, the mixture may not be quite pliable as you prefer, so it's ok to throw in a little gluten free flour to thicken the meatball mixture. Form to 1 inch balls and set aside.

2) In a large pot, bring broth and carrots to a simmer, add orzo, and cook for 5 mins. Stir frequently. This is also a great time to add more ground pepper to the broth. Don't be hesitant, it's the right type of spicy for the soup!

3) Add meatballs to broth and simmer for 10 minutes.Stir in spinach for 1 minute or until slightly wilted. Serve with a ladle and top with a little more cheese and pepper if you'd like!

We had a blast making this, and now we've done it a few times. This makes a HUGE batch so it's great for meal planning and such. We get the microwavable Zip-Lock containers and freeze them pre-portioned. 

Thank you for visiting my blog, hope to see you back for more... 

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