Turkey Italian Wedding Soup

Ingredients

8 ounces ground turkey cup

1/4 cup breadcrumbs

1 egg, lightly beaten

1 teaspoon minced garlic

1/3 teaspoon Italian seasoning, crushed

3/4 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon olive oil

1/2 cup chopped onion

1/2 cup sliced celery

1/2 cup chopped carrot

6 cups unsalted chicken broth

4 ounces dry elbow pasta (1 cup)

1 5-ounce package fresh baby spinach, coarsely chopped

Directions

In a medium bowl, combine turkey, breadcrumbs, egg, garlic, Italian seasoning, ¼ teaspoon of the salt, and ⅛ teaspoon of the pepper. Stir to combine. With wet hands, shape meat mixture into 1-inch balls, using 1 teaspoon for each.

• In a 5- to 6-quart pot, heat olive oil over medium heat. Add half of the meatballs and cook for about 3 minutes, until browned on all sides. Remove them from pot. Repeat with remaining meatballs.

Add onion, celery, and carrot to the same pot. Cook and stir for 5 to 7 minutes or until onion is tender. Add broth and the remaining ½ teaspoon salt and ⅛ teaspoon pepper. Bring to a boil.

Stir in pasta and reserved meatballs. Return to boiling; reduce heat. Simmer, uncovered, for about 8 minutes or until pasta is tender and meatballs are cooked through, stirring gently occasionally. Stir in spinach and cook until wilted