Gluten-Free Yeast-Free Quick Bread
This soup is nothing short of an epinutrient extravaganza! Yes, it has beef liver, but it’s mixed with turkey inside a delicious meatball, so it’s not an overwhelming flavor. There is some chopping involved, but once that’s done, your labor is basically over and you’ve got five additional servings of leftovers (or four, if you’ve cooked for two).
Epinutrients in this recipe for optimal health & longevity:
Methyl donors: turkey, beef liver, egg, parsley, garlic, onion, carrots, tomatoes, shiitake mushrooms, butternut squash, asparagus, oregano, rosemary, spinach
DNA methylation adaptogens: turkey, beef liver, egg, parsley, olive oil, coconut oil, garlic, onion, carrots, celery, tomatoes, zucchini, butternut squash, asparagus, oregano, rosemary, spinach
Adapted from YOUNGER YOU by Dr. Kara Fitzgerald, courtesy of Hachette Book Group
| Epinutrient Minestrone |
Epinutrient Minestrone
| Servings | Prep Time | Cook Time | Passive Time |
| 6people | 30minutes | 60minutes | 60minutes (for cooling time for the meatballs) |
| Servings | Prep Time |
| 6people | 30minutes |
| Cook Time | Passive Time |
| 60minutes | 60minutes (for cooling time for the meatballs) |
Ingredients
- For the meatballs:
- 1 pound ground turkey
- 3 ounces beef liver trimmed (remove the white membrane) and chopped
- 1 egg
- 2 tbsp. Fresh parsley minced, plus additional minced parsely, for garnish
- salt and freshly ground pepper to taste
- 2 tbsp. Extra virgin olive oil alternatives: avocado or coconut oil
- For the minestrone soup:
- 2 tbsp. Extra virgin olive oil alternatives: avocado or coconut oil
- 4 cloves garlic chopped
- 1 cup Onion diced
- 1 cup carrots chopped
- 1 cup Celery chopped
- 2 cups shiitake mushrooms sliced
- 1 14-oz can diced tomatoes
- 3 cups Water
- 1 small zucchini chopped
- 1/2 large butternut squash or 1 small butternut squash, peeled, seeded, and chopped into 1/2-inch pieces
- 1 pound asparagus trimmed and chopped into 1/2-inch pieces
- 1 Bay leaf
- 1 tsp. Dried oregano
- 2 tsp. dried rosemary leaves or 1 fresh rosemary sprig
- 2 cups spinach de-stemmed and julienned
- salt and freshly ground pepper to taste
Servings: people
Units:
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Ingredients
Servings: people
Units:
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Instructions
- In a food processor, blend the turkey and liver. Place the ground meat into a bowl and mix in the egg, parsley, salt, and pepper by hand. Allow mixture to set, covered, in the refrigerator for at least 1 hour.
- Once the meat has set, form small meatballs, about 1 inch in diameter.
- In a large stockpot or Dutch oven, heat 2 tablespoons olive oil over medium-low heat. Cook the meatballs until golden all over, 6 to 8 minutes. Set aside.
- In the same stockpot, heat the remaining 2 tablespoons of oil. Add the garlic, onions, carrots, celery, and mushrooms. Sauté, stir- ring occasionally, for 3 to 5 minutes.
- Add the tomatoes, water, zucchini, butternut squash, asparagus, bay leaf, oregano, and rosemary and bring to a low simmer.
- Carefully place the turkey meatballs in the soup, covering them with as much broth as possible.
- Simmer for 15 minutes. Test one meatball to make sure the meat has cooked through.
- Once meatballs are done, turn off the heat and remove the rose- mary sprig if you used one (the leaves should have fallen off) and the bay leaf. Add the spinach and stir the soup until the spinach wilts. Season with salt and pepper to taste.
- Garnish with parsley and serve.
