Light Italian Wedding Soup With Turkey Meatballs

Submitted by Banslug

"A wonderful soup flavored with meatballs, fresh garlic and fresh spinach."

 

• Ready In: 30mins
• Ingredients: 11
• Yields: 2 cups
• Serves: 8

ingredients

• 453.59 g ground turkey breast
• 2 garlic cloves, minced
• 1 large egg, lightly beaten
• 118.29 ml seasoned dry bread crumb
• 59.14 ml dry parmesan cheese, plus more for serving
• salt and black pepper
• 14.79 ml olive oil
• 1 medium onion, halved and thinly sliced
• 2 (822.13 g) can reduced-sodium chicken broth
• 2 (822.13 g) can diced tomatoes
• 566.99 g 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.