Italian Turkey Meatball Soup
3-5 chopped cloves of garlic
1/2 chopped onion
1 bag fresh baby spinach OR 1 package frozen spinach thawed
2 large cans chicken broth
1 can Cannelini or Navy beans
1 lb ground turkey
1/4 cup grated cheese
1 egg lightly beaten
1/2 cup seasoned bread crumbs OR use quick cooking oats with added garlic powder, salt, pepper and parsley for a gluten-free option
OPTIONAL: 1/4 to 1/2 lb Ditalini/Tubettini or any other small pasta
In a large sauce pan, saute garlic and chopped onion in olive oil until translucent but not browned.
Add spinach. If using frozen spinach, draining is not necessary.
Add canned chicken broth.
Drain and rinse canned beans. Add to broth.
In a separate bowl, mix meat, egg, bread crumbs or oats, and grated cheese. Add salt and pepper as necessary.
Bring broth to a boil.
Form meat into 1 inch round meatballs. Drop into boiling soup pot as you form them.
Boil soup with meatballs for 20 minutes.
If adding pasta, cook pasta in salted water for 5 minutes. Drain, then add to soup. Cook for 5 minutes to heat through.