Soup season is here! Although I eat soups all year long, love them! But this is just the excuse to share my mom's recipe for this soup. She has been making it since I was a child and keeps preparing it as we are all grown up, but I had improve it with a great ingredient we all have heard of.. bone broth. This is super simple, easy and no need to buy a ton of fancy ingredients just to get a great nutritious meal together.
This week I got sick from eating an old ugly eggplant and spent all day with a stomach ache, skipped crossfit to take some rest, included plenty of water and electrocytes by adding sea salt to my warm water with lemon, that helped a lot to replenish the lost minerals.
Besides replenishing those minerals I went so easy with my stomach that day, steamed veggies and bone broth. After a long day at school, this was the best thing to come home too!
Cozy Turkey Meatball Soup
By María Fernanda López and Mom
INGREDIENTS (Serves 4)
- 1lb of ground turkey or any other meat of choice.
- 2 chopped medium zuchinni.
- 1 cup of sliced baby carrots.
- 1 cup of celery.
- 1 chopped bell pepper.
- A little handfull of cilantro.
- 1 chile verde.
- 1/2 onion for the broth.
- Potatoes and spinach (optional).
- Salt, pepper and oregano to taste.
- 1 container of Kettle & Fire Chicken Bone Broth
For the meatballs, add salt, orgeno and pepper and form little balls. Bring them to a cooking pan with a little bit of avocado or coconut oil until they get somehow cooked (aproximately 10 min, flipping them in between).
Pour the bone broth and some water in a cooking pot until it broils, add the sliced onion, cilantro, potato and chile verde. Add the meatballs so they can finish cooking in the broth, add the carrots, bell peppers, celery and zuchinni. Turn off the heat once the vegetables are soft.