Chickpea Soup With Turkey Meatballs

Loaded with bright flavors and crave-worthy homemade meatballs, this soup is every bit as delicious as it is good for you.

Ingredients: For the soup:

• 2 Tbsps avocado oil

• 1 large onion, finely diced

• 3 large carrots, chopped

• 4 celery ribs, finely chopped

• 4 fresh garlic cloves, pressed or minced

• 1 Tbsp dried oregano

• 1/2 tsp red chili flakes

• 2 Tbsps tomato paste

• 2 x 15oz cans of chickpeas, drained and rinsed well

• 6 cups chicken or turkey bone broth

• zest and juice of one fresh lemon

Optional:

• freshly chopped herbs of choice

• dollop of plain cashew milk yogurt

For the meatballs:

• 2 slices Ezekiel bread or gluten-free bread, well toasted

• 2-3 Tbsps milk of choice

• 1-1/2 lbs ground turkey or chicken

• 1 large egg

• 2 tsps smoked paprika

• 1 tsp onion powder

• sea salt and ground pepper, to taste

• 2 Tbsps olive oil or avocado oil

Instructions: To make your soup:

1. In a large stockpot or Dutch oven, heat your oil over medium-high, then add the onion, carrots, celery and garlic.

2. Saute until vegetables soften. Stir in the oregano, chili flakes, tomato paste and chickpeas.

3. Pour in your bone broth, together with the lemon zest and juice, and stir to combine.

4. Simmer the soup over low heat for 15-20 minutes to allow the flavors to combine.

To make your meatballs:

1. Meanwhile, to make the meatballs, prepare a medium bowl and a large bowl.

2. In your medium bowl, soak your toasted bread with the milk. Allow it to sit for about 5 minutes.

3. In the large bowl, combine the ground turkey, egg and spices and combine very well.

4. Drain and discard the milk, then squeeze the moisture out of the bread. Add the soaked bread to your bowl with the meat.

5. Thoroughly mix to combine, then form into even meatballs, making about 12-14.

6. Heat your oil in a large skillet over medium heat. Add in meatballs and cook for about 6-8 minutes, or until golden brown on all sides and just cooked through.

To finish your soup:

1. Carefully transfer your cooked meatballs into the soup. Continue to simmer for a few minutes more.

2. Serve the soup warm with freshly chopped herbs of choice.