I started this Albondiga (Meatball) soup around 8:30AM. I wanted to make a beef broth, so I filled up a soup pot with:

Water
1 lb Cubed Organic Beef
2 Carrots Diced
1 Onion Diced
Cumin
Salt/Pepper
and I let it come to a high heat and then I simmered it for an hour before I added vegetables from the garden:
Green Beans
Leafy Greens
Parsley
Dill
&
Cilantro

As that continued to cook and add flavor I began to make the Albondigas:

2.5 Ground Turkey
1/2 cup Quinoa uncooked
Organic Italian Garden Seasoning
Parsley Chopped
Basil Chopped
Salt/Pepper
Smoked Paprika

I rolled the balls, actually my daughter did, and dropped them into the stew and we simmered until lunch time about 1pm.

I used leftover plain rice and I combined it with the stew just before serving.

I did this for two reasons: My son can't eat rice and because it saves the integrity of the stew from getting mushy.

My younger boy doesn't like the way the Nori gets soggy after a while so I just serve his Nori on the side to eat all by itself. I also served this with extra carrot sticks.  The kids LOVE this lunch.