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In the world of comfort food, few dishes can rival a warm, hearty soup, especially during the colder months. Hearty Turkey Meatball and Spinach Soup is a deliciously nourishing option that combines the goodness of lean turkey meatballs with vibrant vegetables and nutrient-rich spinach. This article delves into the intricacies of preparing this wholesome soup, highlighting its ingredients, nutritional benefits, and step-by-step instructions for an easy cooking experience.

Hearty Turkey Meatball and Spinach Soup

Cozy up with a bowl of Hearty Turkey Meatball and Spinach Soup, the ultimate comfort food perfect for chilly days. This wholesome soup features tender turkey meatballs, vibrant spinach, and a medley of fresh vegetables, all simmered in a savory broth. Packed with nutrition and flavor, it's easy to make and customizable to suit your taste. Pair it with crusty bread or a light salad for a satisfying meal your family will love. Enjoy the warmth and nourishment of this delightful dish!
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Ingredients
  

For the Meatballs:

1 lb ground turkey

1/4 cup breadcrumbs (preferably whole wheat)

1/4 cup grated Parmesan cheese

1 large egg

2 cloves garlic, minced

1 tsp dried oregano

1 tsp salt

1/2 tsp black pepper

1/4 tsp red pepper flakes (optional)

For the Soup:

2 tablespoons olive oil

1 medium onion, diced

2 carrots, diced

2 celery stalks, diced

3 cloves garlic, minced

6 cups low-sodium chicken broth

1 can (14.5 oz) diced tomatoes, undrained

1 teaspoon Italian seasoning

1/2 teaspoon salt (more to taste)

1/4 teaspoon black pepper (more to taste)

4 cups fresh spinach (or frozen, thawed)

Juice of 1 lemon

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Meatballs:

    - In a large bowl, combine the ground turkey, breadcrumbs, Parmesan cheese, egg, minced garlic, oregano, salt, black pepper, and red pepper flakes (if using). Mix until well combined.

      - Roll the mixture into 1-inch meatballs and place them on a baking sheet. Set aside.

        Brown the Meatballs:

          - In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat.

            - Add the meatballs in batches and brown them on all sides for about 5-7 minutes. They don't need to be fully cooked through at this stage. Remove them from the pot and set aside.

              Sauté Vegetables:

                - In the same pot, add remaining olive oil. Add diced onion, carrots, celery, and cook until softened, about 5 minutes.

                  - Stir in minced garlic and cook for an additional minute until fragrant.

                    Add Broth and Seasoning:

                      - Pour in the chicken broth and add the diced tomatoes, Italian seasoning, salt, and black pepper. Bring the mixture to a simmer.

                        Cook the Meatballs:

                          - Carefully return the browned meatballs to the pot. Simmer for about 15 minutes, allowing the flavors to meld and the meatballs to cook through.

                            Add Spinach and Lemon Juice:

                              - Stir in the spinach and cook for another 2-3 minutes until wilted. Squeeze in the lemon juice and adjust seasoning if needed.

                                Serve:

                                  - Ladle the soup into bowls and garnish with chopped fresh parsley. Serve hot with crusty bread or a side salad if desired.

                                    Prep Time, Total Time, Servings:

                                      30 minutes | 45 minutes | 6 servings