Wednesday, March 8, 2017

One Pot Turkey Meatball, Veggie and Barley Soup

Trying to choose well is hard. In the past week I have had to all but wrestle myself away from a THIRD slice of the gorgeous, moist banana bread that my husband made. (soley to test my will power. ....ok so I made that part up but thats what it felt like!), I have rummaged through our work chocolate drawer out of sheer habit before yanking my hand away with luckily just a single piece of Rolo instead of the usual handful of chocolate covered guilt.

These may sound like defeats but they are in fact small victories. It could have been worse! A lot worse. My chocolate lust, if unchecked, can be dangerous. LOL.  

I have discovered that if I don't stay full, I scavenge for anything and everything that will satisfy me and I WILL keep eating until 1. I feel horrible about myself or 2. I feel full.  So, how do I try to avoid and change this poor eating habit? Step 1 was actually realizing what I do (eat without being hungry) and then Step 2 was figuring why (I was bored, eating mindlessly or thirsty most of the time)

Now that I know what I know I am empowered to make changes to combat the chocolate/junk food lust I have on occasion (ok only on days that end with "Y" 😅 ) The biggest changes I have made have been to keep junk out of the house (the devil cant tempt you if hes not staring at you every time you open the kitchen or pantry, right?) and to drink waaaayyy more water than I have been with the goal of getting 8 cups of water in a day. In addition, eating soups and stews with a healthy mix of proteins, vegetables and broth/water help tremendously in keeping me satiated!

Enter: Tasty homemade turkey meatballs, fresh sweet and crisp vegetables, hearty barley and my favorite spices to make the most satisfying, filling soup I have ever made! 

Step 1: Turkey Meatballs
1 pound of ground turkey
1/2 cup of panko bread crumbs
1 egg
1/2 teaspoon poultry seasoning
2 cloves finely minced garlic
1 small onion finely diced
 salt and pepper to taste
1 tablespoon of fresh parsley diced 
olive oil

-combine all the ingredients
-form into small meatballs
-heat a small amount of olive oil in dutch oven 
-brown the meatballs on all sides, cooking for 1minute and then turning to cook for another 1 minute
-remove from heat and set aside

Step 2: Vegetables and Barley
1 large shallot
1 cup carrots, sliced
1/2 cup asparagus
handful of baby kale
any other veggies you'd like!
1/2 cup of pearl barley
small pat of butter
6 cups of vegetable or chicken broth (I prefer low sodium and then adding salt to taste)

-add a small pat of butter to brown bits in dutch oven
-once warmed and melted add shallot, carrots, asparagus
-stir until tender but not mushy
-add broth
-stir in pearl barley
-cover and simmer for 30 minutes or until barley is soft
-add kale and stir until wilted
-add meatballs


These were delicious all by themselves!

oh, beauty!