Step 1

Make the meatballs by combining the grated onion, nutritional yeast, salt, garlic powder, flour, and turkey in a medium bowl. Stir until well combined, being careful not to over-mix. Form into meatballs, about 1 teaspoon each.

Step 2

Add the onion, carrots, celery, zucchini, diced tomatoes, chicken stock, Italian seasoning, and salt to a 6-quart slow cooker, stirring to combine.

Step 3

Add the meatballs, pressing gently to submerge in the liquid. Cover and cook on high for 4-6 hours or low for 6-8, or until the vegetables and meatballs are cooked through.

Step 4

Uncover, add the spinach, and cook on high for 5 more minutes, or until the spinach is wilted. Add the lemon juice, stirring to combine. Taste and add additional salt if desired.

Step 5

Serve with a sprinkle of fresh rosemary and healthy drizzle of olive oil.

Step 6

Make the meatballs per step 1 above.

Step 7

Heat 1 tablespoon olive oil in a Dutch oven or large pot over medium heat. Add the onion and pinch of salt and cook until soft, about 5-8 minutes.

Step 8

Add the carrots, celery, zucchini, diced tomatoes, chicken stock, Italian seasoning, and salt, stirring to combine.

Step 9

Add the meatballs, cover, bring to a boil, then reduce to a simmer. Simmer covered, for 25-30 minutes, until the vegetables and meatballs are cooked through.

Step 10

Proceed with steps 4-5 above.

Step 11

Make the meatballs per step 1 above.

Step 12

Heat 1 tablespoon olive oil in an electric pressure cooker set to saute for 8 minutes. Add the onion and pinch of salt and cook until soft.

Step 13

Add the carrots, celery, zucchini, diced tomatoes, chicken stock, Italian seasoning, salt and meatballs.

Step 14

Secure the lid, select the manual setting, and set it to high pressure for 10 minutes. When the pressure cooker timer is done, quick release the pressure.

Step 15

Proceed with step 4 and The spinach should wilt from the heat without adding any additional cook time.