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–+ servings

Italian Turkey Meatball and Spinach Soup

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Rett Soup
Kategori Italian
serveringsstørrelse 4 people

Ingredienser
  

  • 1 pound ground turkey
  • 1 large egg
  • 1/4 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 2 teaspoons Italian seasoning, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 6 cups chicken broth
  • 1 (14-ounce) can diced tomatoes
  • 5 ounces fresh spinach

fremgangsmåte
 

  • Combine the ground turkey, egg, breadcrumbs, Parmesan cheese, 1 teaspoon Italian seasoning, salt, and pepper in a mixing bowl. Mix gently with your hands until just combined, then roll the mixture into small meatballs about 1 inch across.
  • Heat the olive oil in a large pot over medium heat. Add the meatballs in a single layer and cook, turning occasionally, until browned on all sides. Remove them from the pot and set aside.
  • Add the diced onion to the same pot and cook for 3 minutes until it softens. Stir in the minced garlic and cook for 1 minute more.
  • Pour in the chicken broth, diced tomatoes, and remaining 1 teaspoon Italian seasoning. Bring the mixture to a simmer.
  • Return the meatballs to the pot and let everything simmer gently for 10 minutes until the meatballs are cooked through.
  • Stir in the fresh spinach and cook for 2 minutes until it wilts. Taste and adjust salt or pepper if needed before serving.

merknader

Form the meatballs with a light touch so they stay tender after simmering. Add the spinach right at the end to keep its bright color and avoid overcooking. Leftovers store well in the fridge for up to three days and reheat easily on the stove with a splash of broth to loosen the texture.
Course: Soup
Cuisine: Italian
Equipment: Mixing Bowl, Large Pot