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- 1 pound ground turkey - 1/2 cup breadcrumbs (whole wheat or gluten-free) - 1/4 cup grated Parmesan cheese - 1 large egg - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon salt - 1/2 teaspoon black pepper - 1 tablespoon fresh parsley, chopped (optional)

Hearty Turkey Meatball and Spinach Soup

Discover the Savory Turkey Meatball & Spinach Delight, a deliciously comforting dish that balances lean protein with nutrient-rich veggies for a healthy meal. This easy-to-follow recipe blends savory turkey meatballs with fresh spinach and a rich soup base, making it perfect for family dinners or meal prep. Experience a hearty, flavorful dinner that not only satisfies but also aligns with your healthy eating goals. Enjoy a taste that nourishes!
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Ingredients
  

For the Meatballs:

1 lb ground turkey

1/2 cup whole wheat breadcrumbs

1/4 cup grated Parmesan cheese

1 small onion, finely diced

2 cloves garlic, minced

1 large egg

1 tsp dried oregano

1 tsp dried basil

Salt and pepper to taste

For the Soup:

6 cups low-sodium chicken broth

2 cups fresh spinach, roughly chopped

2 medium carrots, diced

2 stalks celery, diced

1 can (14.5 oz) diced tomatoes, undrained

1 tsp Italian seasoning

1 bay leaf

Olive oil for sautéing

Fresh parsley, chopped (for garnish)

Instructions
 

Make the Meatballs:

    - In a large mixing bowl, combine the ground turkey, whole wheat breadcrumbs, grated Parmesan cheese, finely diced onion, minced garlic, egg, dried oregano, dried basil, and a pinch of salt and pepper.

      - Mix the ingredients thoroughly until well incorporated.

        - Roll the mixture into small meatballs, approximately 1 inch in diameter, placing them on a baking sheet lined with parchment paper for easy cleanup.

          Cook the Meatballs:

            - In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat.

              - Working in batches to avoid overcrowding, add the meatballs to the pot. Cook them until they are browned on all sides, about 4-5 minutes.

                - Once cooked, remove the meatballs from the pot and set them aside on a plate.

                  Prepare the Soup Base:

                    - In the same pot, add a splash more olive oil if needed and sauté the diced carrots and celery over medium heat until they begin to soften, roughly 4-5 minutes.

                      - Incorporate the undrained diced tomatoes, Italian seasoning, bay leaf, and chicken broth into the pot. Stir well and bring the mixture to a gentle simmer.

                        Combine Meatballs with Soup:

                          - Gently add the browned meatballs back into the pot with the soup base. Allow the soup to simmer for about 15-20 minutes, which will help the flavors meld beautifully.

                            Add the Spinach:

                              - Stir in the roughly chopped spinach and cook for an additional 5 minutes, or until the spinach is wilted and tender.

                                - Remember to remove the bay leaf before serving.

                                  Serve:

                                    - Ladle the hearty soup into bowls and garnish each serving with a sprinkle of freshly chopped parsley for a burst of flavor and color.

                                      - Serve warm and enjoy the delightful blend of flavors!

                                        Prep Time, Total Time, Servings: 20 mins | 45 mins | 6 servings