• Make the 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). When ready,  let's move on to the next step and build the broth.

Build the broth

• Turn the stove on 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).
• Next, remove the meatballs from the pan. Add the onions, carrots, ginger, salt, and pepper and saute until the onions before soft and translucent. 
• When ready, add the dried quinoa, and sautee for an additional minute or so. 
• Add the browned meatballs back into the pot along with 8 cups of water or low-sodium chicken or vegetable broth. Put on the lid and bring to a boil. Once the boil has reached, lower the heat to low and slowly cook until the quinoa is nice and fluffy about 30 minutes. In the end, I like to taste for salt (add more if necessary) and squeeze in fresh lemon or lime juice. Stir in a couple of handful of fresh spinach, Tuscan kale, or arugula. 
• Serve immediately. Garnish with wedges of lime or lemons and sprinkle with additional chopped parsley.