We adore this soup because it is all about love! But not the type shared between two people. No, this soup is all about the marriage of greens and meat to produce an amazing flavor you're sure to fall in love with. You can find this and other great bone broth recipes in Dr. Kellyann's Bone Broth Diet by Kellyann Petrucci, MS, ND.
Love is The Ultimate Spice!
|2 lbs ground turkey||¼ cup finely chopped onion|
|¼ cup finely chopped parsley||¼ cup finely chopped red bell pepper|
|1 tbsp dried Italian seasoning||1 tsp sea salt|
|½ tsp garlic powder or 2 cloves garlic, minced||¼ tsp ground black pepper|
|⅛ tsp ground fennel seeds (optional)||⅛ tsp crushed red pepper flakes (optional)|
|12 cups TFC Organic Chicken Bone Broth||1 lb curly endive, coarsely chopped (escarole or spinach may be substituted)|
|1 tsp sea salt||¼ tsp ground black pepper|
Preheat the oven to 350°F. Line a baking sheet with parchment.
To make the meatballs: Combine the turkey, onion, parsley, bell pepper, Italian seasoning, salt, garlic, and black pepper. Add the fennel seeds and red-pepper flakes, if using. Mix well. Form into tiny meatballs about the size of a large marble. Arrange in a single layer on the prepared baking sheet and bake for 15 to 20 minutes, or until no longer pink. Set aside.
To make the soup: In a large pot over medium-high heat, bring the broth to a boil. Immediately reduce the heat to medium and add the meatballs. Add the endive, salt, and pepper and simmer for 5 to 8 minutes, or until the greens are tender.
In a medium bowl, whisk the eggs. Stir the soup in a circular motion and gradually drizzle the eggs into the moving broth, stirring gently with a fork to form thin strands of egg, about 1 minute.