Turkey Meatball Soup

Tender turkey meatballs floating in a vegetable-rich broth. Low-calorie and surprisingly filling.

Ingredients

• Turkey meatballs: 1 lb 93% lean ground turkey, 1 egg, 2 tbsp Parmesan, 1/2 cup breadcrumbs (or oats), 2 cloves garlic minced, 1 tsp Italian seasoning, salt and pepper
• Soup: 8 cups low-sodium chicken broth, 2 carrots sliced, 2 stalks celery sliced, 1 onion diced, 3 cloves garlic minced, 2 cups baby spinach, 1 tsp Italian seasoning, salt and pepper
• 2 tbsp olive oil

Directions

1. Combine all meatball ingredients and mix gently. Form into 1-inch balls.
2. Heat 1 tbsp oil in a large pot. Brown meatballs in batches, 2-3 min per side. Remove.
3. Add remaining oil to pot. Sauté onion, carrots, and celery 5 minutes. Add garlic and Italian seasoning.

Pour in broth. Bring to a boil.

1. Return meatballs to pot. Reduce heat and simmer 15 minutes.
2. Stir in spinach until wilted. Season with salt and pepper.

Notes

Meatballs can be made ahead and frozen on a sheet pan. Add directly to soup from frozen — just extend simmer time by 5 minutes.