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MINI TURKEY MEATBALL VEGETABLE SOUP Recipe

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This recipe for MINI TURKEY MEATBALL VEGETABLE SOUP is from MORE OF PENNY'S PICKS, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Meatballs:
1 1/3 pounds ground turkey
1/4 cup breadcrumbs
1/4 cup grated parmesan cheese
1 tablespoon parsley flakes
1 large egg
1/4 cup onion, minced
1 clove garlic, minced
1/4 teaspoon salt

Soup:
4 cups chicken broth
2 teaspoons olive oil
1/2 cup chopped onion
1 cup diced carrots
1/2 cup diced celery
2 garlic cloves, minced
1 can (28 ounces) diced tomatoes
Parmesan cheese rind
Parsley, basil, rosemary
2 bay leaves
1/2 teaspoon salt
Pepper
1 zucchini, diced
2 cups chopped fresh spinach
Directions:
Directions:
Combine meatball ingredients, and mix gently. Form small meatballs (about 1 tablespoon each), and bake at 400º for about 12 minutes.

Meanwhile, heat oil in a dutch oven over medium high heat. Add carrots, celery, onion, and garlic. Saute until tender and fragrant, about 15 minutes.

Add the broth, tomatoes, parmesan cheese rind, salt, pepper, and other spices. Cook on low 40 minutes.

Drop the meatballs in, along with the zucchini and spinach. Cover, and simmer about 10 minutes. Season to taste with salt and pepper.

 

 

 

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