Ingredients:

  • 1 lb lean ground turkey or chicken
  • 1/3 cup panko breadcrumbs
  • 1 large egg, lightly beaten
  • 2 tbsp fresh parsley, finely chopped
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper
  • 1 small carrot, finely grated
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 large carrots, sliced into rounds
  • 2 celery stalks, sliced
  • 8 cups low-sodium chicken broth
  • 1/2 cup long-grain white rice
  • 1 tsp dried oregano
  • 1 bay leaf
  • 2 cups fresh spinach, chopped
  • 1 tbsp fresh lemon juice

Instructions:

  1. In a mixing bowl, combine the lean ground meat, panko, beaten egg, chopped parsley, garlic powder, salt, pepper, and grated carrot. Gently mix with your hands until just combined, then roll into small, 1-inch balls.
  2. Heat olive oil in a large Dutch oven or stock pot over medium-high heat. Sear the meatballs until they develop a mahogany-colored crust on all sides. Remove meatballs from the pot and set aside.
  3. In the same pot, add the diced onion, minced garlic, sliced carrots, and celery. Sauté until the vegetables begin to soften.
  4. Pour in the low-sodium broth and stir in the dried oregano and bay leaf. Bring the mixture to a gentle simmer.
  5. Return the seared meatballs to the pot and add the rice. Simmer until the rice is tender and the meatballs are cooked through.
  6. Stir in the chopped spinach (or kale) and fresh lemon juice. Heat through for 1-2 minutes until the greens have wilted, then remove the bay leaf and serve.