1. In a mixing bowl, combine ground chicken or turkey, breadcrumbs, egg, parsley, salt, and pepper. Mix well until combined. 2. Roll the mixture into small, bite-sized meatballs (about 1 inch in diameter). Place them on a plate or tray. 3. In a large pot: boil 8-9 cups of water. Carefully place the meatballs into the boiling water. Let the soup simmer for 15 min. 4. While the soup simmering: finely chop onion; peel, wash and dice carrots. Heat 2 tablespoons of olive oil in a frying pan over medium heat. Sauté the onion and carrots until softened, about 5-7 minutes. Add onion and carrots to the soup. Simmer for 2 min. 5. Add the pasta and cook according to package instructions (usually 7-9 minutes). 6. During the last 2-3 minutes, stir in the chopped spinach or kale. 7. Taste the soup and adjust with salt and pepper as needed.

   1. Beets: wash, place in a large pot and cook until fully cooked. Cool. 2. Eggs: Boil until fully cooked. Cool. Clean. 3. Cucumbers: wash and peel. 4. Greens: wash and finely chop. 5. Chop the beets, cucumbers and eggs into small cubes. 6. Mix everything in a large bowl or saucepan, add salt, kefir and stir. Add water to the desired consistency.