A soup with food groups in the perfect ratio

Whenever I'm looking for new recipes, I always tell my husband, "it's all about the ratios".

I was immediately optimistic about this recipe because of its Mediterranean flavors, and excellent veggie to starch ratio. I always teach "make half your plate vegetables", and I feel like this recipe accomplishes that, even in a soup format. Let's look at the breakdown:

1 1/2 cups chopped carrots = 1 1/2 servings chopped vegetables
4 cups raw spinach = 2 servings leafy greens
4-5 scallions = 1 serving chopped vegetables
1 cup cilantro = 1/2 serving leafy greens
/ 4 servings of vegetable 

2 servings of pasta
16 oz protein

1 serving vegetable : 1/2 serving grains : 4 oz protein

And in fact the ratio of protein: carbs: fat is 29 g: 29 g: 10 g. I couldn't be happier with the macros. Plus it is baby girl approved!

Moroccan meatball soup

Ingredients
Puree
1 bunch of green onions
1 cup fresh cilantro

Meatballs
1 pound 93% lean ground turkey
1 large egg, lightly beaten
1/3 cup breadcrumbs
1 tablespoon harissa
1/2 teaspoon cumin
1/2 teaspoon salt

Soup
1 tablespoon extra-virgin olive oil
1 1/2 cups carrots, sliced
6 cups low-sodium chicken broth
4 cups baby spinach
1/2 cup pearled couscous or orzo
1 1/2 teaspoons ground cumin, plus more for topping

Directions
Pulse 1 cup cilantro with the scallions in a mini food processor to make a coarse puree. Transfer half of the mixture to a large bowl and add the ground beef, egg, 1 tablespoon harissa, 1/2 teaspoon cumin and 1/2 teaspoon salt. Mix with your hands until just combined. Form into twenty 1-inch meatballs.

Heat the olive oil in a large pot over medium heat. Add the carrots and cook, stirring, until they start browning, 4 to 5 minutes. Stir in the remaining cilantro puree, 1 tablespoon harissa and 1 teaspoon cumin; cook until sizzling, about 1 minute. Stir in the chicken broth; bring to a simmer and cook 2 minutes. Gently drop in the meatballs and simmer until almost cooked through, 7 to 8 minutes.

Add the spinach and couscous (or orzo) to the soup and cook until the couscous is tender, about 5 minutes. Stir in the remaining 1/2 cup cilantro and season with salt. Sprinkle with more cumin before serving.

Allergens: wheat, gluten, egg
Nutrition (1/4 recipe): 332 calories, 11 g fat, 30 g protein, 29 g carb, 4 g fiber, 1202 mg sodium, 20% vitamin C, 80% vitamin A, 2.5 mg iron, 90 mg calcium, 26% potassium, 26% phosphorous, 50% vitamin B-2, 60% vitamin B-3, 69% vitamin B-12, 205% vitamin K, 46% zinc
Cost: TBD

Adapted from: https://www.foodnetwork.com/recipes/food-network-kitchen/moroccan-meatball-soup-3721438

P.S. A day or two after I made the soup, I noticed my bag of remaining spinach was already starting to wilt, so I decided to make a "soup kit" for later by chopping up my remaining carrots, bagging the remaining cilantro with a bunch of chopped scallions, and throwing in the spinach. Next time I find a good price on ground turkey, I can pull them out and make it again without buying produce. However, long term, I may just double this recipe, make 8 servings and freeze some for a rainy day.

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