1 tablespoon extra-virgin olive oil
1 small onion, finely chopped
3 carrots, finely chopped
2 cloves garlic, finely chopped
2 teaspoons Worcestershire sauce
2 teaspoons chopped fresh sage
3 cups fat-free low-sodium chicken broth
1 parmesan cheese rind, plus 1 tablespoon grated parmesan, plus more for topping
1/2 pound ground pork
3 tablespoons breadcrumbs (preferably panko)
3/4 cup tortellini
8 ounces baby spinach (about 8 cups)
Directions
Heat the olive oil in a large pot over medium-high heat. Add the onion and carrots and cook, stirring, until slightly softened, about 4 minutes. Add half of the garlic and 1 teaspoon each Worcestershire sauce and sage, cook 1 minute. Add the chicken broth, 3 cups water and Parmesan rind and bring to a boil. Cover, reduce the heat to medium and simmer until the vegetables are tender, about 7 minutes. Meanwhile, mix the pork, breadcrumbs, 1 tablespoon grated parmesan, the remaining garlic and the remaining 1 teaspoon each Worcestershire sauce and sage in a bowl. Form into 1-inch meatballs. Increase the heat to medium high and bring the soup to a boil. Stir in the tortellini and cook 6 minutes. Add the meatballs and cook until they are firm and float to the top, about 4 more minutes. Stir in the spinach and cook until wilted, about 1 more minute. Ladle the soup into bowls and top with parmesan.
Natural
Tummy Tuck
Ingredients
24 oz coconut water
½ cup flaxseed
1 cup celery
2 cups okra 2 kiwis
¾ of a large ginger root
1 avocado
A couple of mint leaves
Ingredients
1 small pear, halved and cored
1/4 cup part-skim ricotta cheese
1/4 teaspoon ground cinnamon
Preparation
1. Preheat
broiler or toaster oven. Place pear on a baking sheet; broil 10 to 12 minutes
until tender.
2. Combine
ricotta and cinnamon in a small bowl. Top warm pear with ricotta mixture.
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