Light Italian Wedding Soup With Turkey Meatballs |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A wonderful soup flavored with meatballs, fresh garlic and fresh spinach. Ingredients:
1 lb ground turkey breast |
2 garlic cloves, minced |
1 large egg, lightly beaten |
1/2 cup seasoned dry bread crumb |
1/4 cup dry parmesan cheese, plus more for serving |
salt and black pepper |
1 tablespoon olive oil |
1 medium onion, halved and thinly sliced |
2 (14 1/2 ounce) cans reduced-sodium chicken broth |
2 (14 1/2 ounce) cans diced tomatoes |
20 ounces fresh spinach |
Directions:
1. In a bowl, combine turkey, garlic, egg, breadcrumbs, parmesan, salt and 1/4 tsp pepper. Using 1 tablespoon for each, roll mixture into meatballs.
2. In a large pot, heat oil over medium heat. Cook onion, stirring occasionally, until softened, 3-4 minutes. Add broth and tomatoes with juice; bring to a simmer. Add meatballs; cook, without stirring, until meatballs float to the surface, about 5 minutes.
3. Add as much spinach to the pot as will fit. Cook, gradually adding remaining spinach, until wilted and meatballs are cooked thru, about 5 minutes more. Thin soup with water or more broth if desired; season with salt and pepper. Serve soup sprinkled with more Parmesan.
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