2handfulsspinach, dandelion greens, arugula, or Tuscan kale
lime wedges
Instructions
MAKE CHICKEN MEATBALLS:
In a large mixing bowl, add the ground meat, chopped parsley, all the spices, salt, and pepper, and mix well.
Form the meat into meatballs using a tablespoon to ensure each one will finish cooking at the same time.
Place each ball onto a baking sheet and freeze for 10 minutes, just enough time to help them hold their shape (because we are not using traditional binders like eggs and flour).
COOK MEATBALLS:
Turn the stove to medium-high heat and drizzle about 2 tbsp olive oil into a large pot.
Add the meatballs and cook just until they become golden brown (they do not have to be fully cooked at this point).
MAKE SOUP:
Next, remove the meatballs from the pan. Add the onions, carrots, ginger, salt, and pepper, and saute until the onions are soft and translucent.
When ready, add the dried quinoa and saute for an additional minute.
Add the browned meatballs to the pot with 8 cups of water or low-sodium chicken or vegetable broth.
Put on the lid and bring to a boil. Once boiling, lower the heat to low and slowly cook until the quinoa is nice and fluffy, about 30 minutes.
TO FINISH:
In the end, I like to taste for salt (add more if necessary) and add a squeeze of fresh lemon or lime juice (optional).
If you'd like, stir in two handfuls of spinach, dandelion greens, arugula, or Tuscan kale.