Ingredients
Meatballs
- 1 pound ground turkey
- ⅓ cup breadcrumbs
- 1 large egg
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
Soup
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 1 teaspoon Italian seasoning
- 1 cup small pasta (such as ditalini)
- 2 cups baby spinach
Instructions
- Prepare the meatball mixture: In a bowl, gently combine ground turkey, breadcrumbs, egg, grated Parmesan cheese, Italian seasoning, salt, and black pepper until just mixed to maintain tenderness.
- Shape the meatballs: Form the mixture into small, evenly sized meatballs and set them aside on a plate for cooking later.
- Sauté vegetables: Heat olive oil in a large soup pot over medium heat. Add diced onion, sliced carrots, and celery, sautéing for about 5 minutes until softened and fragrant.
- Add garlic: Stir in minced garlic and cook for an additional 30 seconds to release its aroma without burning.
- Add broth and seasoning: Pour in the chicken broth and sprinkle in 1 teaspoon of Italian seasoning. Bring the mixture to a rolling boil over medium-high heat.
- Cook meatballs: Carefully add the prepared turkey meatballs into the boiling broth. Reduce heat to a simmer and cook for 10 minutes, allowing the meatballs to cook through and flavors to meld.
- Add pasta: Stir in the small pasta, such as ditalini, and continue simmering until the pasta is tender, about 8-10 minutes depending on the pasta type.
- Wilt spinach: Finally, add the baby spinach leaves and cook for 1–2 minutes until wilted but still bright green.
- Serve hot: Ladle the soup into bowls and serve immediately for a warm, comforting meal.
Notes
- Kale or other leafy greens can be substituted for spinach based on preference.
- Leftovers should be stored in an airtight container in the refrigerator and consumed within 3 days for optimal freshness.
- For a gluten-free version, use gluten-free breadcrumbs and pasta.
- Adjust salt to taste depending on the sodium level of the broth used.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
