Ingredients

• Cous cous (1/2 cup)
• Chicken Stock (32 Oz)
• Ground Turkey (1 pound)
• Salt (1 tsp)
• Pepper (1 tsp)
• Italian seasoning (1 Tbsp)
• Parsley (1 Tbsp)
• Garlic (3 cloves)
• Spinach (8 Oz )
• Parmesan ( Dairy Free)
• Carrots (1)
• White onion (1)
• Celery (1)
• Bay leaves (2)
• White wine (1/4 cup)

Recipe

• Finely dice your carrot, onion and celery. Set them aside. Also chop 3 heads of garlic keep them seperate
• Start on your meatballs by grabbing a mixing bowl and putting together the ground Turkey, bread crumbs, egg, salt, pepper, garlic, and parsley.
• Form tiny meatballs, a little bigger than your thumb, and place them on a baking sheet. Throw them in the oven for 20 mins at 350°F
• Grab a large pot and start sautéing the carrots onion and celery. Season with salt, pepper and Italian seasonings. Add 2 bay leaves and chopped garlic.
• After around 5-6 minutes pour in chicken broth along with 1/4 cup of white wine. Add 1/2 cup of cous cous and meatballs. Cover and allow to simmer for for 5 minutes.
• Add bag of spinach and simmer for an additional 2 minutes while the spinach wilts. Remove bay leaves
• Serve into a bowl and top with more Parmesan