A comforting soup with a classic flavor. Can be used in all stages after bariatric surgery.
Author:Kristin Willard, RDN
1 Tbsp olive oil
½ onion chopped, chopped
1 garlic clove, minced
1 quarts of chicken stock
1 cup diced canned tomatoes
1 cup green beans, ends chopped off and stronger, cut into 1 inch pieces
1 large carrot peeled and sliced
1 teaspoon of dried oregano, crumbled, or 1 Tbsp fresh chopped oregano
Salt and pepper
1/2 cup chopped fresh cilantro
½ pound ground lean turkey
1 tablespoon chopped mint leaves
1 tablespoon chopped cilantro
½ raw egg
½ teaspoon salt
⅛ teaspoon black pepper
Heat olive oil over medium heat. Add onion and sauté for 3-5 min. Add garlic, tomatoes, broth green beans and carrots. Bring to a boil.
While bringing to boil, prepare meatballs. Mix all ingredients together and make 1 inch size meatballs. Once soup is boiling add meatballs one by one. Cover and reduce heat to simmer. Cook for 30 minutes.
In last five minutes add oregano, salt and pepper to taste and garnish with oregano. Makes 2-3 servings.
Puree until desired consistency
Serve without fresh herbs as garnishes
Garnish with fresh herbs oregano and cilantro. May also consider adding 1/2 cup of green peas if you would like to add some carbohydrates. Turkey mau be substituted for beef if tolerated.