Turkey Meatball and Vegetable Soup

Ingredients

• Meatballs
• 600 gextra-lean ground turkey (93%)
• 1large egg
• 25 gparmesan, grated, grated
• 2cloves garlic, minced
• 2 tspItalian seasoning
• ¼ tspsalt
• Soup
• 1500 mllow-sodium chicken broth
• ½can (796 ml) diced tomatoes
• 1medium onion, diced
• 2medium carrots, diced
• 2stalks celery, diced
• 90 gbaby spinach
• 150 gdry pasta, small shape such as ditalini
• 2 tspextra-virgin olive oil
• ½ tspblack pepper

Method

1. In a bowl, mix the turkey, egg, grated parmesan, minced garlic, Italian seasoning and salt with your hands until just combined. Roll into about 30 small balls, 2.5 cm (1 inch) across. Wet hands stop sticking.

2. Heat the oil in a large pot or Dutch oven over medium heat.

3. Add the onion, carrot and celery and cook, stirring, until softened, about 5 minutes.

   5 min timer

4. Pour in the broth and diced tomatoes and bring to a boil over high heat.

5. Lower the heat to medium so the soup simmers gently, drop in the meatballs one at a time and simmer without stirring for 10 minutes so they firm up.

   10 min timer

6. Add the pasta and simmer, stirring now and then, until the pasta is tender and the meatballs reach 74°C (165°F) inside, about 8 minutes.

   8 min timer

7. Stir in the spinach until it wilts, about 1 minute, and season with black pepper. Serve hot. The pasta keeps absorbing broth, so add a splash of water when reheating.

Storing and reheating

Keeps 4 days in the fridge or 3 months frozen.