Turkey Meatball and Spinach Soup
Turkey Meatball and Spinach Soup requires approximately 30 minutes from start to finish. For $3.82 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. This main course has 384 calories, 39g of protein, and 15g of fat per serving. This recipe serves 4. Autumn will be even more special with this recipe. If you have garlic, kosher salt, carrots, and a few other ingredients on hand, you can make it. Plenty of people made this recipe, and 1028 would say it hit the spot. It is brought to you by Damn Delicious. With a spoonacular score of 97%, this dish is super. Similar recipes include Meatball Soup with Spinach, Turkey Meatball Soup, and Turkey Meatball Soup.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
2 cups baby spinach
2 bay leaves
3 carrots, peeled and diced
2 stalks celery, diced
5 cups chicken stock
1/2 teaspoon dried basil
1/2 teaspoon dried parsley
1/2 teaspoon dried thyme
2 tablespoons chopped fresh parsley leaves
3 cloves garlic, minced
1/4 teaspoon garlic powder
1 pound ground turkey
Kosher salt and freshly ground black pepper, to taste
2 tablespoons olive oil, divided
1 onion, diced
1/2 teaspoon dried oregano
1/3 cup Panko
1/4 cup freshly grated Parmesan cheese
1/4 teaspoon crushed red pepper flakes
Equipment:
wooden spoon
bowl
dutch oven
paper towels
frying pan
whisk
Cooking instruction summary:
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.
Step by step:
1. 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.
2. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 18-20 meatballs.
3. Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat.
4. Add meatballs, in batches, and cook until all sides are browned, about 2-3 minutes.
5. Transfer to a paper towel-lined plate; set aside.
6. Add remaining 1 tablespoon olive oil to the skillet.
7. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
8. 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.
9. Serve immediately, sprinkled with Parmesan and garnished with parsley, if desired.
Nutrition Information:
covered percent of daily need
