1/2 lbs. of ground turkey
1 egg lightly beaten
2 Tbsp. dried breadcrumbs
1 Tbsp. grated Parmesan cheese
1/2 tsp. dried basil
1/2 tsp. onion powder
5 3/4 cups chicken broth
2 cups chopped fresh spinach
1 cup uncooked mini shells (or any small pasta like orzo)
1/3 cup finely chopped carrot
1. In a medium bowl combine ground turkey, egg, bread crumbs, cheese, basil, and onion powder. Shape into 3/4 inch balls.
2. Using a large sauce pan, heat the chicken broth to boiling. Stir in spinach, carrot, pasta, and meatballs. Return to a boil then reduce the heat to medium. Cook for another 10 minutes. Stir frequently to prevent meatballs from sticking. Let cool for about 15 minutes before serving. Put in bowls and sprinkle grated parmesan on top!
The soup is so hearty that you do not need to serve it with anything else..but my kids love it when I serve it with warm bread. I usually double the recipe and freeze the leftovers for a quick meal when I need one.
*Note: You may have to add extra broth if you reheat the next day, the pasta will soak up all of the excess liquid.
