Wow is all I have to say about 2013, it flew by-and it’s as if time condensed and my business, personal + spiritual growth did some big time multiplication within the year.

As I set my intentions going into 2014, I am basing them on: my core desired feelings, self love, and my desire to lean deeper inward to discover more of my truth.

I’m so appreciative of you and I can’t wait to see what 2014 has in store for us! This is THE year of self-love, Body, Mind + Spirit – Join Me!

And speaking of self-love, give your soul some warm lovin with this soup!  As promised: The super-easy + delish Italian Egg-Drop Soup recipe.

 

 Italian Egg-Drop Soup

w/organic turkey meatballs & tortellini

serves 8

 

MEATBALLS

1 lb organic ground turkey (94-6)

3 Tbsps or more Italian bread crumbs

herbal pesto paste (recipe ingredients below)

3/4 cup freshly grated parmigiano reggiano

1/3 cup fresh basil

2 Tbsps fresh oregano

2 large cloves garlic

3 TB extra virgin olive oil

fresh cracked pepper

Soup

meatballs

12 cups organic chicken stock

3 dozen fresh mini tortellini

1 parmigiano reggiano rind

big handful organic baby spinach

3 eggs

healthy pinch sea salt

fresh cracked pepper

DIRECTIONS:

1. Place chicken stock in a large pot and bring to a simmer.

While the stock is heating up, throw your pesto paste ingredients into a food processor and blend until it becomes a thick paste. Then gently mix together all of the meatball ingredients. I used 10 turns of my peppermill, but you can add it to your own personal taste. Be mindful not to overwork the meat, if it feels too wet add more breadcrumbs as needed. Bring your bowl of meatball mixture next to the stove and make mini meatballs, dropping each finished meatball into the simmering stock.

2. Cut the parmigiano rind into 3 or 4 pieces and add to the soup. Let the meatballs and stock simmer for 10-15 minutes or until meatballs are cooked through. Add salt & pepper to taste. Add in the tortellini and let cook for 3-5 minutes until they start to float to the surface and are cooked through.

3. Beat together eggs and sea salt. Slowly stream the eggs into the soup, while whisking the broth with a fork, to make the egg-drop “stracciatella.”

4. Place a good handful of baby spinach in a soup bowl and ladle the hot soup over top. Garnish with fresh grated parmigiano reggiano and fresh cracked black pepper:) It’s super simple, delicious, and decadent! Enjoy.

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