My Famous Turkey Meatballs

  • 1 lbs ground turkey, very cold

  • 1 egg

  • 1/2 c of parmesan cheese, more for serving if desired

  • 1/2 cup of watsuee chickpea crumbs

  • 1 tsp of italian seasoning

  • 1/4 cup of onion or shallot

  • 1/4 cup of chopped chives or basil (if you don’t have this no problem)

  • 2 garlic cloves

  • pepper for seasoning (I don’t like to add salt because the tomato sauce has salt)

  • 3 tablespoons extra-virgin olive oil, more as needed

  • 3 cups marinara sauce, more to taste

  1. In a large mixing bowl, combine turkey, egg, cheese, chickpea crumbs, onion, chives, garlic, pepper, italian seasoning and mix well. These are easiest to form into balls while cold so you can place them in fridge if needed. Form into 1 1/4-inches in diameter. or whatever size you prefer

  2. Heat 2 tablespoons of olive oil in a large sauté pan. When hot, add meatballs to fit in one layer without crowding, and brown on all sides, 5 to 8 minutes. Transfer to a plate, add another tablespoon of oil to pan and brown another layer of meatballs, transferring them to the plate as they brown. Repeat until all meatballs are browned, adding more oil to the pan as needed.

  3. Return meatballs and their juices to pan, shake pan to cover the meatballs with sauce, and lower heat. Partly cover pan and simmer until the meatballs are cooked through, 15 to 20 minutes.

  4. Serve hot, drizzled with more olive oil and sprinkled with more cheese or garnish as desired

adapted from NYTimes cooking

Chicken Veggie Minestrone Soup

I've been craving soups since the temps started dropping. This high fiber soup is perfect for a warm, cozy, delicious lunch or dinner. If you're making the broth this can take 2-3 hours - it was a perfect side activity while Sunday football was on ;) if you buy chicken broth and have shredded chicken this will only take ~30 minutes

Soup Base and Shredded Chicken (~1.5 hrs)


  • 1 tablespoon olive oil
  • 1 whole chicken (2 1/2 lbs), rinsed
  • 4 medium carrots, cut into pieces
  • 3 celery stalks, cut into pieces
  • 1 large yellow onion, quartered
  • 2 teaspoons black peppercorns
  • 5 stems parsley

steps (1.5 hours):

  1. In a 10- or 12-quart stockpot, heat oil over high. Add whole chicken, carrots, celery, onion, peppercorns, parsley, and enough cold water to cover ingredients by 1/2 inch (about 10 cups). 

  2. Bring to a boil over high. Reduce heat and simmer until chicken is cooked through, ~40 minutes, skimming fat and foam and flipping chicken once. 

  3. Transfer whole chicken to rimmed baking sheet and let cool, about 10 minutes. 

  4. Pour liquid through a strainer into a large bowl (you should have 10 cups broth). Discard vegetables and chicken parts. 

  5. Shred chicken into bite-size pieces, discarding skin and bones (you should have 4 cups meat).

Chicken Veggie Minestrone Soup


  • 2 teaspoons extra-virgin olive oil
  • 1 medium yellow onion, diced small
  • 2 garlic cloves, minced
  • 1 can (15 ounces) diced tomatoes
  • Chicken soup broth (~8-10 c broth and ~3 c shredded chicken)
  • 1 small cauliflower, chopped medium
  • 3 medium carrots, cut into 1/4-inch rounds
  • 1 bunch kale (preferably Tuscan; (3 cups)
  • 1 medium zucchini, diced medium
  • 1 can (14 ounces) chickpeas, rinsed and drained
  • Shredder parmesan to top and taste  
  • Coarse salt and ground pepper

Steps (~30 minutes)

  1. In a large pot, heat oil over medium-high. Add onion and cook until softened, 8 minutes. Add garlic and cook until fragrant, 30 seconds. Add tomatoes with juice and cook until liquid is evaporated, 4 minutes. Add broth and bring to a boil. Add carrots and cauliflower and cook 5 minutes. Add kale, zucchini, and chickpeas and cook until zucchini is crisp-tender, 5 minutes. Stir in chicken and cook until warmed through, 1 to 2 minutes. Season with salt, pepper (can add chile pepper, siracha or hot sauce if prefer spicier soups). Sprinkle with Parmesan, if desired.

Nutrition Facts: ~7 Servings

Calories 140, Fat 5 g, Carbs 19 g, Fiber 6 g, Protein 17 g

-adapted from