Thursday, January 31, 2013

Turkey Meatball Soup

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.

  • 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)
  1. Preheat oven to 350.
  2. Combine all meatball ingredients and mix well together
  3. Make small meatballs and place on baking sheet.
  4. Bake 20-30 minutes (keep an eye on them, cooking time depends on size you made them)
  5. Remove from oven and set aside
  6. Heat olive oil in your soup pot on medium-high heat
  7. Add carrots and saute till softened, about 5 minutes
  8. Add chicken broth and wine and bring to a boil
  9. Add pasta and cook according to package directions
  10. Add meatballs and spinach, let cook about 2-3 minutes.
  11. Pour in serving bowls and sprinkle grated parmesan cheese on top

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