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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 10 |
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From Woman's World Magazine 10/26/04. This traditional Italian twist on chicken soup has cheesy turkey meatballs in every bite! Ingredients:
4 ounces small egg bow tie pasta |
1 1/2 lbs ground turkey |
1/2 cup grated parmesan cheese |
1/4 cup plain breadcrumbs |
1 egg |
3 tablespoons chopped fresh parsley |
3/4 teaspoon salt |
1/2 teaspoon hot pepper sauce |
1/4 teaspoon pepper |
1/4 teaspoon garlic powder |
2 tablespoons canola oil |
4 (14 1/2 ounce) cans chicken broth |
1 (6 ounce) package baby spinach |
Directions:
1. Cook pasta according to package directions; drain.
2. Combine the next nine ingredients; shape into 36 meatballs.
3. In nonstick pot heat 1 T. oil over medium heat. Add half of meatballs. Cook, turning often, until browned, 2-3 minutes. Remove. Repeat with remaining oil and meatballs.
4. To pot add broth; boil. Add meatballs; reduce heat to low. simmer until no longer pink in centers, 20 minutes. Stir in spinach and pasta; heat through, 2-3 minutes.
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