4 servings (1 cup plus 5 meatballs)
Ingredients:
1 pound ground turkey breast
1 egg
2 tsp italian seasoning, divided
2 tsp dried parsley, divided
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp red pepper flakes
1/2 cup onion, diced
3 tsp minced garlic
2 carrots, diced
2 celery, diced
4 cups fat free chicken broth
2 bay leaves
2 cups baby spinach
15 oz can cannellini beans, drained and rinsed
Directions:
Preheat the oven to 350F. Line a baking sheet with foil and spray lightly with oil. Set aside.
In a large bowl, combine the ground turkey breast, egg, 1 tsp italian seasoning, 1 tsp dried parsley, garlic powder, onion powder and red pepper flakes. Mix well.
With wet hands, roll the mixture into 20, 1" meatballs. Place on baking sheet. Bake for 30 minutes, flipping at 15 minutes.
Spray large soup pot. Heat up on medium high. Add onions, garlic, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in 1 tsp italian seasoning, 1 tsp dried parsley and continue cooking for another minute.
Add in the chicken stock and bay leaves then bring to a boil. Turn down to simmer and add in the meatballs. Simmer for 10-12 minutes.
Stir in spinach and cannellini beans and simmer until spinach is wilted, about 2 minutes.
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