ITALIAN WEDDING SOUP WITH TURKEY MEATBALLS

Italian Wedding Soup with Turkey Meatballs image

Provided by Amy H.

Time 40m

Number Of Ingredients 21

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FOR THE MEATBALLS
1 lb lean ground turkey
1 large egg
1/2 c italian style breadcrumbs
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
dash(es) pepper
FOR THE SOUP
1 (10 oz.) package frozen chopped spinach
1 small onion, finely chopped
2 large carrots, cut into sticks and diced into small cubes
1-2 stalk(s) celery, finely diced
1 Tbsp olive oil
1 c dry acini de pepe, ditalini or orzo pasta (we prefer it with acini de pepe, but any tiny pasta will do.)
2 32 ounce boxes chicken broth
2 tsp chicken soup base
1/2 tsp salt
dash(es) pepper
grated fresh parmesan (optional)
1/4 c chopped fresh parsley (optional)

Steps:

1. MAKE AHEAD: mix together the meatball ingredients. Form into miniature meatballs (about half of a normal bite-sized meatball) bake in a 350 degree oven for 15 minutes. You can refrigerate meatballs until ready to use.
2. In a large Dutch oven, heat olive oil. Add carrots, onions, and celery. Saute until softened.
3. Add chicken broth and seasonings. Bring to a boil. Turn down heat and simmer for 30 minutes.
4. Add pasta, prepared meatballs and frozen spinach. Simmer for for however long is required package directions of pasta.
5. Ladle into bowls. Sprinkle with fresh parsley and parmesan cheese!