From the August/September 2017 issue
For the meatballs:
- 1-1/2 pounds ground turkey
- 1 medium zucchini, shredded
- 1 medium carrot, shredded
- 2 TBSP finely chopped fresh parsley
- 1 TBSP extra-virgin olive oil
- 1-1/2 tsp poultry seasoning
- 1/2 tsp garlic powder
- 1/2 tsp sea salt
For the soup:
- 3 TBSP coconut oil or extra-virgin olive oil
- 1 medium yellow onion, chopped
- 6 garlic cloves, minced or finely grated
- 2 TBSP tomato paste
- 1 TBSP balsamic vinegar
- 2 (28-ounce) cans crushed or diced tomatoes
- 3 cups chicken broth
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