Turkey Meatball Soup

🛒 Ingredients

• Lean Ground Turkey 125 g · 175 kcal
• Whole Wheat Breadcrumbs 13 g · 45 kcal
• Large Egg 13 g · 18 kcal
• Yellow Onion 50 g · 20 kcal
• Carrots 30 g · 13 kcal
• Celery Stalks 20 g · 4 kcal
• Garlic Cloves 4 g · 5 kcal
• Low Sodium Chicken Broth 360 g · 15 kcal
• Fresh Spinach 38 g · 9 kcal
• Olive Oil 4 g · 30 kcal
• Fresh Parsley 3 g · 1 kcal

👨‍🍳 Instructions

1. In a medium bowl, combine the ground turkey, breadcrumbs, egg, finely minced yellow onion (from the quantity allocated for meatballs), a pinch of salt, and black pepper. Mix gently until just combined, then roll into 1-inch meatballs.
2. Heat the olive oil in a large pot or Dutch oven over medium heat. Brown the meatballs in batches until lightly golden on all sides, then remove them and set aside.
3. Add the remaining chopped yellow onion, carrots, and celery to the pot; sauté for 5-7 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
4. Pour in the chicken broth and bring it to a simmer. Carefully add the browned meatballs back into the pot.
5. Simmer for 15-20 minutes, or until the meatballs are cooked through and the vegetables are tender. Stir in the fresh spinach and cook until wilted, about 2-3 minutes.
6. Taste and adjust seasoning if needed, then ladle into bowls. Garnish with fresh chopped parsley before serving.