12. Turkey Meatball and Spinach Soup

Ingredients:

• 2 tablespoons olive oil, divided
• 3 cloves garlic, minced
• 1 onion, diced
• 3 carrots, peeled and diced
• 2 stalks celery, diced
• 1/2 teaspoon dried thyme
• 5 cups chicken stock
• 2 bay leaves
• 2 cups baby spinach
• 1/4 cup freshly grated Parmesan cheese
• 2 tablespoons chopped fresh parsley leaves

FOR THE MEATBALLS

• 1 pound ground turkey
• 1/3 cup Panko
• 1/4 cup freshly grated Parmesan cheese
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried parsley
• 1/4 teaspoon garlic powder
• 1/4 teaspoon crushed red pepper flakes
• Kosher salt and freshly ground black pepper, to taste

Instructions:

1. In a large bowl, combine ground turkey, Panko, Parmesan, oregano, basil, parsley, garlic powder and red pepper flakes; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 18-20 meatballs.
2. Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add meatballs, in batches, and cook until all sides are browned, about 2-3 minutes. Transfer to a paper towel-lined plate; set aside.
3. Add remaining 1 tablespoon olive oil to the skillet. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
4. Whisk in chicken stock, bay leaves and 1 cup water; bring to a boil. Stir in meatballs; reduce heat and simmer until meatballs are cooked through, about 10-12 minutes. Stir in spinach until wilted, about 2 minutes.
5. Serve immediately, sprinkled with Parmesan and garnished with parsley, if desired.

Recipe Source

Originally posted 2019-02-07 16:09:41.

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