• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
Nutritional Information

Per serving

Calories:
463
Protein:
30 g
Fat:
16 g
Carbohydrates:
42 g
Sodium:
1605 mg
Easter Egg Purple
Easter Egg Purple

Credit
Richelle & MacKenzie @therivercitysisters

Serves: 4
Prep Time: 20 mins
Cook Time: 20 mins
Easter Egg Orange
Easter Egg Orange
Easter Egg Yellow
  1. Combine all meatball ingredients in a mixing bowl
  2. Once thoroughly combined, form mixture into small meatballs (size of a toonie)
  3. Add 1 Tbsp olive oil to a medium saucepan, over medium heat
  4. Once oil is heated, add in meat balls (approx. 10 at a time)
  5. Sauté meatballs until golden then remove from pan and set aside
  6. Next, in a large stock pot, over medium heat, 1 Tbsp olive oil, onions, garlic, carrots and sauté until onions are translucent
  7. Add in meatballs and white wine and let soak into meat/ vegetables for a few minutes
  8. Reduce heat to low, add in poultry stock, rosemary, bay leaves and season with salt and pepper
  9. Let simmer 20 minutes (or longer if you want - flavor improves with more time)
  10. 5 minutes prior to serving, add in your pasta
  11. Once pasta is al dente, spoon into bowls and top with generous amount of kale + spinach
  12. Garnish with basil + Parmesan cheese
  13. Enjoy!
Easter Egg Pink
Easter Egg Pink

Bon Appetit! Take a photo and share this recipe #ThinkTurkey