VEGETABLE SOUP WITH GLUTEN FREE TURKEY BALLS

INGREDIENTS:

1 Package of Vegetable Stock, low sodium or regular

1 Package of Poblano Chicken Bone Broth, low sodium or regular.

1 Lb Ground Turkey

4 Carrots, peeled and diced

4 Celery, peeled and diced

1-1/2 Onion, red or white, peeled and diced

2/3 Head of Cauliflower, cut into bite pieces

2 C Frozen Peas

3 C Kale, chopped

Salt/Pepper to taste

2 Tbs Paprika + 1 Tbs for Turkey balls

2-3 Tbs De Provence or Italian seasoning +1 Tbs for Turkey Balls

2-3 Tbs Minced Onion + 1 Tbs for Turkey Balls

2 Tbs Garlic Powder + 1Tbs for Turkey Balls

1 Egg, yolk only

DIRECTIONS:

Add vegetable stock and poblano chicken bone broth to 4Q pot. Simmer for 15 minutes with a lid on. Add carrots, celery and onions, simmer for 15 minutes. Add cauliflower and simmer for 10 min.

Meanwhile, make turkey balls. Mix ground turkey with an egg yolk. Add 1 Tbs of salt, pepper, De Provence seasoning, minced onion and garlic powder. Mix well. Start making balls in a size of a 2 Tbs.

Add balls to the simmering broth. Simmer for 15 minutes. Add kale, simmer for 5 minutes.

Turn off the pot. Ready to be served. ENJOY!

NOTE: I only use Organic broth, produce and meat.