Ingredients
Equipment
Method
Prepare the Turkey Meatballs
- In a mixing bowl, combine the ground turkey, grated Parmesan cheese, breadcrumbs, egg, minced garlic, Italian seasoning, salt, and pepper. Mix until just combined to keep meatballs tender.
Form the Meatballs
- Roll the mixture into small, bite-sized meatballs about 1 inch in diameter, keeping them uniform for even cooking.
Brown the Meatballs
- Heat a drizzle of olive oil in your pot over medium heat. Brown the meatballs on all sides until golden but not fully cooked. Remove and set aside.
Sauté the Vegetables
- In the same pot, add more olive oil if needed. Cook diced onions, carrots, and celery for 5-7 minutes until softened and fragrant.
Add Broth and Simmer
- Pour in chicken broth and bring to a gentle boil. Add browned meatballs back to the pot and simmer for 15 minutes until meatballs are cooked through.
Cook Pasta and Add Spinach
- Add small pasta to the simmering soup and cook for 7-9 minutes until al dente. Stir in fresh spinach during the last 2 minutes to wilt.
Make It Creamy
- Gently stir in a few tablespoons of grated Parmesan cheese to melt into the broth. Adjust salt and pepper to taste.
Serve and Enjoy
- Ladle soup into bowls and garnish with extra Parmesan or fresh herbs if desired. Serve warm with crusty bread or a simple salad.
Notes
- For a dairy-free version, omit Parmesan or use plant-based cheese and add coconut milk or cashew cream for creaminess.
- Do not overmix meatball mixture to keep meatballs tender and light.
- Avoid overcrowding pan when browning meatballs to ensure even browning and avoid steaming.
- Cook pasta just until al dente in the soup to prevent mushiness.
- Add spinach near the end of cooking to keep vibrant color and texture.