A delicious recipe from the New York Times you can find here. I didn’t make any changes except to use what I had at home– no scallions, used powdered garlic and ground turkey. I used parsley in the meatballs (we had some that was on the verge of going bad and I knew I needed to do something with it) and then dill in the soup itself. Zesty is a good word for it– lemon and dill together! It was even better the second night, too.

I included a caesar salad with it, vegetable bread (made with the greens left from a smoothie) for dessert, and a SodaStream seltzer with lime.