New Year's Resolutions to Keep

Everyone talks about resolutions for the new year and how long good intentions last. This year I only have only one resolution and that is to eat healthfully. I've given myself a lot of flexibility and think I will actually be able to accomplish this!

Mark Bittman wrote an article for Bon Appetit (January 2011) about how he changed his eating habits for the sake of his health. He has reduced the amount of meat in his diet and often eats vegan. But the rule I like the most is "cut yourself some slack". One "bad" meal doesn't matter, or even several. Move toward fewer animal products, increase fruits and vegetable and limit processed foods. I can do this, can you?

Here's a healthy soup recipe for a cold winter night.

Italian Wedding Soup

Serves 4 to 6

3 Tbsp. olive oil, divided
1 cup chopped onion
1 cup chopped carrots
6 cups chicken broth
¼ tsp. salt
¼ tsp. pepper
1 (15 oz.) can diced tomatoes
½ cup orzo pasta
2 cups fresh spinach leaves, torn
1 tbsp. chopped fresh basil
Grated Parmesan cheese

Meatballs
10 oz. ground turkey
1/3 cup milk
1 egg
¼ cup dried breadcrumbs
2 tbsp. grated Parmesan cheese
½ tsp. kosher salt

Heat 2 tbsp. olive oil in a Dutch oven or large saucepan. Add the onion and carrots and cook until softened and tender, about 5 minutes. Add the salt, pepper, broth and water, cover and simmer 10 minutes. Add the tomatoes and orzo and cook until the pasta is tender, about 8-9 minutes.

Heat the oven to 400 degrees F. Drizzle remaining 1 tablespoon olive oil in the bottom of a 15x10 inch jellyroll pan. Make the meatballs. Combine all the ingredients for the meatballs in a medium bowl and mix until well combined. Shape into small meatballs, about ¾ inch across. Place on baking pan.

Bake 8 to 12 minutes or until meatballs begin to brown. Using a large spatula turn the meatballs over. Continue cooking 5 minutes until browned and no longer pink in the center. Drain on paper towels.

Add the meatballs and the spinach to the soup and simmer 5 minutes. Just before serving stir in the basil. Sprinkle each serving with grated Parmesan cheese.