Makes 6 servings (1½ cups per serving)

Ingredients

• ¼ cup milk (1%)
• 2 slices bread, cut into cubes
• 1 lb. lean ground turkey
• ¼ cup finely chopped shallots
• 2 cloves minced garlic
• ½ tsp nutmeg
• 1 tsp dried oregano
• ½ tsp red pepper flakes
• ¼ tsp salt
• ¼ tsp fresh ground pepper
• ½ cup grated Parmesan cheese
• 1 tbsp fresh chopped parsley
• 1 large egg, beaten
• 2 tsp canola oil
• 1 cup chopped onion
• 8 cups low sodium chicken broth
• 1 can (540 mL) white kidney beans, drained and rinsed
• ¾ cup thinly sliced carrots
• 1½ cups sliced zucchini
• 3 sprigs thyme
• 1 small lemon, sliced
• 4 cups roughly chopped Swiss chard

Preparation

1. In a large bowl, combine milk and bread cubes. Let stand for 2 minutes, then add turkey, shallots, garlic, nutmeg, oregano, red pepper flakes, salt, pepper, cheese, parsley and egg. Stir just until combined. Do not overmix.
2. Use a small scoop to form ½- to 1-inch meatballs and place on a baking sheet. Set aside.
3. Heat oil in a small frypan over medium heat. Add onion and cook, stirring, until softened and lightly browned, about 4 – 5 minutes. Remove from heat.
4. Add cooked onions, broth, beans, carrots, zucchini, thyme and lemon slices to a 5- to 7-quart slow cooker.
5. Add meatballs and cover. Cook on low until meatballs are cooked through, about 3½ hours.
6. Stir in Swiss chard. Cover and continue cooking for 30 minutes.
7. Serve and enjoy!

Nutritional analysis per serving: 237 calories, 7 g fat, 22 g protein, 23 g carbohydrate (18 g available carbohydrate), 6 g fibre, 378 mg sodium.

My Viva Servings: 1 grain, 3 proteins, 2 vegetables

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