This was a great soup to enjoy in this cold weather we've been having. I made extra meatballs so I have them for another nights dinner. I try and save time by making extra when I can so on days I'm working dinner is quick and easy to put together.
Meatballs:
- 1 lb ground turkey
- 1/2 lb turkey sausage (remove casings)
- 2/3 cup bread crumbs (you may need more if your mixture isn't forming meatballs easily)
- minced garlic (2-4 cloves depending on your taste preferences)
- 3 tbsp parsley
- 3 tbsp milk
- 1/2 cup grated parmesan
- 1 lg egg
- salt and pepper to taste
- 2 tbsp olive oil
- 4 diced carrots
- 12 cups chicken broth
- 1/2 cup white wine
- 2 cups small pasta
- 8 oz fresh spinach
- parmesan cheese (after putting in serving bowls, grate some on top)
- Preheat oven to 350.
- Combine all meatball ingredients and mix well together
- Make small meatballs and place on baking sheet.
- Bake 20-30 minutes (keep an eye on them, cooking time depends on size you made them)
- Remove from oven and set aside
- Heat olive oil in your soup pot on medium-high heat
- Add carrots and saute till softened, about 5 minutes
- Add chicken broth and wine and bring to a boil
- Add pasta and cook according to package directions
- Add meatballs and spinach, let cook about 2-3 minutes.
- Pour in serving bowls and sprinkle grated parmesan cheese on top