Mini meatball soup

Soup base:

3 chopped and peeled carrots

1 finely chopped purple onion

5 cloves of garlic finely chopped

1 can tomato paste

Large can of Crushed tomatoes (1 pound 12 ounces in size)

47 ounces of chicken broth (this is one and a half boxes of chicken broth- I use the rest of the broth to make gluten free orzo to serve with soup)

Olive Oil

2 teaspoons Italian seasoning

1 tsp Parsley flakes

1 heaping tablespoon of Monk sugar

Salt to taste

**** Red Pepper flakes to taste is optional if you like a spicy soup

Directions:

Heat up olive oil in large soup pan. Add chopped onion and carrots. Caramelize veggies. Add crushed garlic and mix together and light cook to soften garlic.

Push all the veggies to one side. Add olive oil to open side of pan. Put in can of tomato paste. I like to caramelize the tomato paste to enhance the flavor. Pour in box of chicken broth and the crushed tomatoes. Add Monk sugar and Italian seasoning and parsley flakes. Add salt to preferred taste.

Heat up soup.

Recipe for the mini meatballs:

1 pound ground turkey

3/4 cup gluten free flour

1 egg

2 tsp Italian seasoning

1/2 tsp onion powder

1/2 cup dried parmesan cheese

Directions:

Mix together then form into tiny meatballs to drop into soup. I made each meatball about 1/2 inch wide mini balls.

Drop tiny meatballs into soup in batches. Let first batch slightly cook, before adding another batch. The goal is to get them slightly cooked so they do not stick together in soup pot. Cook on low for 30 minutes. Stir occasionally and add more stock if needed.

Serve with:

***the soup is delicious alone if you don’t want to add this step.

Barilla Chickpea Orzo

I cook this by directions on the package, using the extra chicken stock and water. Put a scoop in bottom of soup bowl, then top with hot soup.