Healthy Italian Wedding Soup (with Right Rice/Cauliflower Rice Option)

Combine all ingredients for the meatballs (ground turkey, egg, almond flour, 2 minced garlic cloves, 1/2 tsp dried oregano, 1/2 tsp garlic powder, 1/2 tsp kosher salt, 1/2 tsp black pepper) in a medium sized bowl. Heat a Dutch oven or large soup pot over medium heat. Add a drizzle of olive oil to the pan then coat your hands in oil to form small meatballs (this prevents sticking). Add the meatballs to your hot pan to brown on each side for about 2 minutes (it’s ok if they aren’t cooked through yet). This took 2 batches to make sure there was enough space to properly brown them! Set aside, drizzle more oil to coat the pan, then add onions, 4 minced garlic cloves, carrots, celery and cauliflower rice (optional). Season with oregano, chili flakes, salt and pepper then sauté for 5-6 minutes. Add in chicken broth and turn heat to high to bring to a boil. Add in orzo or pasta if you’re using that (NOT if you’re using Right Rice- then you’ll be adding it later), meatballs, and fresh parsley & dill. Reduce heat to a simmer and cover for 15 minutes. Stir in spinach and lemon juice. If you’re using Right Rice, bring the heat back up and once it starts to boil again add in 1 bag of Right Rice. Cover and remove from heat for 12 minutes. Serve with freshly grated Parmesan cheese on top!