Ingredients
1 ¼ lb turkey, ground
2/3 cup panko bread crumbs
3 garlic cloves, minced
3 tbsp parsley, chopped
1/2 cup Parmesan
3 tbsp milk
2 eggs, lightly beaten
Salt, to taste
Pepper, to taste
2 tbsp olive oil
1 onion, minced
3 carrots, diced
2 stalks celery, diced
10 cups chicken stock
1/2 cup white wine
1 cup whole wheat macaroni, or your favorite whole wheat pasta
1/4 cup dill, minced
1/4 cup basil, minced
Salt and pepper, to taste
12 oz spinach, washed and drained
Preparation
Mix the meatball ingredients together in a large bowl using a fork. Form them into about 35-40 teaspoon-sized meatballs.
Bake at 350 degrees on a cookie sheet for 30 minutes. Set aside to cool.
Heat olive oil in a large Dutch oven and cook the onion, carrots, and celery over medium heat until soft, for about 5 minutes.
Add the liquids and bring to a boil over high heat. Add the pasta to the broth and cook for 5 minutes. Lower heat.
Add the herbs and meatballs to the soup. Simmer for another 2 minutes and season with salt and pepper as desired.
Add spinach and cook until wilted. Serve with cheese on top.
