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Loaded Italian Meatballs:

1 lb. ground turkey or beef

2 cloves garlic; minced

1/4 cup green onions, sliced very thin

1/4 cup red bell pepper; diced very small

1 1/2 cups leafy greens (I use spinach) chopped finely

1 egg

1/2 cup almond flour or panko breadcrumbs

1 tbsp Italian seasoning

1/2 tsp sea salt


1 tbsp olive or oil

1 small onion, diced

2 small carrots, diced

2 stalks celery, diced

3 cloves garlic

juice of half a lemon

4 cups chicken or vegetable broth

4 cups spinach, chopped

sea salt to taste

1/4 cup freshly grated parmesan

1/2 cup orzo (optional)

parsley to top


  1. To Prepare Meatballs: Preheat oven to 375. Mix all ingredients in a large bowl. Grease a nonstick baking sheet or line with parchment. Form mixture into 16-20 balls, depending on size desired. Bake in oven for 15-20 minutes until cooked through.
  2. Heat olive oil in soup pot to medium. Add carrots, celery and onion, season lightly and cook until onions are celery are translucent and carrots are starting to soften.
  3. Add garlic and stir to just cook. Stir in broth.
  4. Bring broth to a rolling simmer, add meatballs and cook for 8-10 minutes.
  5. In the meantime, cook orzo according to package directions.
  6. Stir in dark leafy greens and lemon juice. Let simmer for another couple of minutes. Stir in parmesan and orzo (if using) and season to taste.