2019-01-01_Clean_Eating

JANUARY/FEBRUARY 2019

RECIPES | lunches & small bites

Italian Wedding Soup

SERVES 6. HANDS-ON TIME: 30 MINUTES. TOTAL TIME: 1 HOUR, 10 MINUTES.

A high-quality bone broth in place of traditional broth not only makes this dish Whole30-compliant,

but it also helps boost your immune system, treat leaky gut and improve joint health, thanks to the

collagen it contains. This soup tastes even better the next day, so it makes a perfect weekday lunch.

MEATBALLS

1 lb ground beef

3 tbsp cassava flour

(TRY: Otto’s Naturals

Cassava Flour)

2 tbsp extra-virgin olive oil

2 tsp each garlic powder

and dried oregano

1½ tsp onion powder

½ tsp sea salt

¼ tsp ground black pepper

SOUP

2 tbsp extra-virgin olive oil

1 yellow onion, chopped

3 large carrots, chopped

3 stalks celery, chopped

½ tsp sea salt + additional

to taste

6 cloves garlic, minced

7 cups chicken bone broth

1 tbsp apple cider vinegar

1 large head escarole, chopped

¼ tsp red pepper

flakes, optional

¼ tsp ground black pepper

chopped fresh flat-leaf

parsley, optional

1. Make meatballs: Preheat oven to
   350ºF. Line a large baking sheet with
   parchment paper. In a large bowl,
   combine all meatball ingredients.
   Using an ice cream scoop, divide
   mixture into 24 1-tbsp portions.
   Gently roll between palms to form
   meatballs and place on baking sheet.
   Bake for about 15 minutes, until just
   cooked through.


2. Meanwhile, make soup: In a large
   pot on medium, heat oil. Add onion
   and cook, stirring occasionally, until
   tender, about 4 minutes. Add carrots
   and cook, stirring occasionally, until
   softened, 3 minutes. Add celery,
   season with salt and cook, stirring
   occasionally, for 2 minutes. Add
   garlic and cook, stirring, 2 minutes.


3. Pour in broth, increase heat
   to high and bring to a boil. Reduce
   heat to medium-low, add meatballs,
   partially cover and simmer for
   10 minutes. Stir in vinegar.


4. Just before serving, add escarole
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   escarole is just wilted. Season with
   additional salt and black pepper.
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TAKE IT TO GO: War m on the stove

in the morning and pack in an

insulated container.

PER SERVING (1½ cups): Calories: 337,

Total Fat: 17 g, Sat. Fat: 4 g, Monounsaturated

Fat: 10.5 g, Polyunsaturated Fat: 1 g, Carbs: 17 g,

Fiber: 8 g, Sugars: 6 g, Protein: 28 g,

Sodium: 587 mg, Cholesterol: 47 mg

P F GF 30 W