A quick and easy hearty soup for any night of the week. And you can even cook/prep/freeze the meatballs beforehand!
5 stars (5 ratings)
Ingredients
2tablespoonsolive oil, divided
3clovesgarlic, minced
1onion, diced
3carrots, peeled and diced
2stalks celery, diced
½teaspoondried thyme
5cupschicken stock
2bay leaves
2cupsbaby spinach
¼cupfreshly grated Parmesan cheese
2tablespoonschopped fresh parsley leaves
For the meatballs
1poundground turkey
⅓cupPanko
¼cupfreshly grated Parmesan cheese
½teaspoondried oregano
½teaspoondried basil
½teaspoondried parsley
¼teaspoongarlic powder
¼teaspooncrushed red pepper flakes
Kosher salt and freshly ground black pepper, to taste
Instructions
In a large bowl, combine ground turkey, Panko, Parmesan, oregano, basil, parsley, garlic powder and red pepper flakes; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 18-20 meatballs.
Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add meatballs, in batches, and cook until all sides are browned, about 2-3 minutes. Transfer to a paper towel-lined plate; set aside.
Add remaining 1 tablespoon olive oil to the skillet. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
Whisk in chicken stock, bay leaves and 1 cup water; bring to a boil. Stir in meatballs; reduce heat and simmer until meatballs are cooked through, about 10-12 minutes. Stir in spinach until wilted, about 2 minutes.
Serve immediately, sprinkled with Parmesan and garnished with parsley, if desired.