“Life can only be understood backwards; but it must be lived forwards” – Soren Kierkegaard

At times decisions, especially ones about our careers, can feel as though they will forever alter the course of our lives. If we take an opportunity it will open doors, but if we pass it up we worry that we may never be faced with a similar chance. But rarely is the opportunity a ‘perfect’ one, as everything always has elements to weigh.  This quote popped up in a book I’ve been reading about grief, but it is actually helping me as I navigate a challenging professional decision.  I must remind myself that life will continue to progress forward and that the more I can clarify my goals and values – both in and out of work – the more clarity and comfort I can give myself.

This soup (from Damn Delicious) is perfect for those days when your brain is swarming with thoughts and you need something quick, warm, and comforting. It will stay on my regular list for sure.

Ingredients:

• 1 pound ground turkey
• 1/3 cup Panko crumbs
• 1/3 cup parmesan
• 1/2 teaspoon oregano
• 1/2 teaspoon basil
• 1/2 teaspoon parsley
• 1/4 teaspoon garlic powder
• 1/4 teaspoon crushed red pepper
• Salt and pepper to taste

For the soup:

• 3 cloves garlic- minced
• 1 onion, diced
• 3 carrots, cut into rounds
• 2 stalks of celery, chopped
• 1/2 teaspoon thyme
• 5 cups chicken stock
• 2 bay leaves
• 3 cups baby spinach
• Parmesan cheese

Steps and Notes:

1. Combine the meatball materials in a bowl and mix with your hands!
2. Roll the mixture into small meatballs – about 1 inch in diameter.
   • I made 23 meatballs
3. Heat oil in a dutch oven and cook the meatballs in batches until brown on all sides. Then move to a paper towel-lined plate.
   • I found it helpful to place them in very small batches (3-4) and keep the meatballs moving in the pan, particularly in the first 15 seconds, or else they stuck to the bottom. Maybe others have good techniques for this?
4. Add more oil to the pot and add the vegetables. Cook for 3 minutes then add the thyme. cook for 1 more minute.
5. Add the chicken stock, bay leaves and 1 cup of water. Bring to a boil then add teh meatballs. Reduce to a simmer and cook for 10 minutes.
6. Mix in the spinach and remove from heat after 2 minutes

Serve topped with grated Parmesan cheese!

Thoughts for Next Time:

• I would add a bit more crushed red pepper to the meatballs and/or to the soup.
• Make chicken meatballs instead