Turkey Meatball Soup

2 lb Ground Dark Turkey
1 Tbsp. Ground Fennel
1 Tbsp. Agave
2 Tbsp. Rosemary Grapeseed Oil Salute Sante
1 Whole Bulb Garlic, minced (instead of mincing garlic, you may put the oil and garlic cloves in vita mix to puree)
1 tsp. Caraway Seed, optional
2 Tbsp. Grapeseed Oil Salute Sante
2 Quarts Water

Whatever Vegetables you have on hand - what I used:
2 Cups Fresh Italian Green Beans
2 Cups Diced Butternut Squash
1 Large Parsnip, peeled and diced
1 Large Carrot, peeled and diced
2 Cups Mung Bean Sprouts, optional
2 Cups Celery, diced
2 Zucchini, peeled and diced
1 Small Yellow Summer Squash, diced
1 Cup Fresh Parsley, finely chopped
1 Cup Steamed Sprouted Spelt Grains, optional

1. Mix oil, fennel, & agave together. Add to ground turkey and mix well. Form into 1" meat balls.

2.Warm garlic & caraway in oil to infuse the flavors in a large pot.

3. When garlic is warm add the 2 quarts of water and vegetables. Make sure vegetables are covered with water. Bring to a boil and simmer 5 minutes.

4. Add meatballs one at a time into the vegetables while maintaining a gentle boil. Simmer until done. (about 20 minutes)

5. When done add 1 bag of frozen cascadian farms org. peas if desired and salt & pepper to taste.
Carol Brosius
Carol Brosius