I love when the weather gets cold enough for soup and you can't go wrong with meatballs. What kid doesn't like meatballs. This soup has a lot of flavor and is great for dunking your crusty bread in and as I explained to my husband, we don't need a salad on the side because the salad is in the soup! :) Well it sounded good at the time. Hope you enjoy the soup, the salad is optional.
Meat Balls
1 lb ground turkey
1/4 c seasoned bread crumbs
1 lg egg
2 scallions, chopped fine
2 tbsp grated Parmesan cheese
1 tsp fresh thyme or sage, chopped
Soup
2 tbsp olive oil
2 lg carrots, peeled and chopped
1 med onion, chopped fine
1 lg carton (48 oz) fat-free chicken broth
1/4 c lemon juice
2 tbsp fresh sage, chopped
2 c spinach, trimmed and chopped
1 c mini pasta or extra fine noodles for soup
2 tbsp grated Parmesan
salt and pepper to taste
Meat Balls
In a large bowl combine turkey and next 5 ingredients. Form into 1-inch balls and set aside.
*To really get the ingredients mixed together well this is best done with your hands instead of a spoon. I love this part. I know it's squishy; doesn't it just take you back to when you were a kid, all those mud pies you made, not. It feels kind of cool oozing through your fingers though. Don't have too much fun, now you have to roll it into little balls.
Soup
In a large pot, heat the olive oil and then add the carrots and onion cooking about 5 minutes to soften them. Add the broth, lemon juice, sage, and 2 cups of water. Bring to a simmer. Gently drop meat balls into simmering broth then lower the heat and cook for 5 minutes. Add the pasta, cooking for 2 minutes then add the spinach and cook just until wilted. Turn off the heat and stir in the parmesan, salt and pepper. Serve hot with crusty bread.
Recipe adapted from: Family Circle | March 2011
Enjoy!!!
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