Italian Turkey Meatball Soup
Ingredients:
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
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In a large sauce pan, saute garlic and chopped onion in olive oil until translucent but not browned.
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Add spinach. If using frozen spinach, draining is not necessary.
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Add canned chicken broth.
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Drain and rinse canned beans. Add to broth.
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Simmer.
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In a separate bowl, mix meat, egg, bread crumbs or oats, and grated cheese. Add salt and pepper as necessary.
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Bring broth to a boil.
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Form meat into 1 inch round meatballs. Drop into boiling soup pot as you form them.
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Boil soup with meatballs for 20 minutes.
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If adding pasta, cook pasta in salted water for 5 minutes. Drain, then add to soup. Cook for 5 minutes to heat through.
