Description
A comforting combination of tender turkey meatballs, fresh greens, and flavorful broth, perfect for any occasion.
Ingredients
Scale
- 1 pound ground turkey (halal)
- 1/2 cup breadcrumbs (preferably whole wheat)
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 1 egg
- 2 cloves of garlic, minced
- Salt and pepper to taste
- 6 cups chicken or vegetable broth (halal)
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup spinach, fresh and chopped
- 1 cup small pasta (like orzo or acini di pepe)
- 1 teaspoon dried oregano
- 1 teaspoon basil
- Olive oil for sautéing
Instructions
- In a mixing bowl, combine ground turkey, breadcrumbs, Parmesan cheese, parsley, egg, minced garlic, salt, and pepper. Mix until fully combined and shape into small meatballs.
- In a large pot, heat a tablespoon of olive oil over medium heat. Add diced carrots and celery and sauté for about 5 minutes.
- Pour in the broth and bring it to a gentle boil. Stir in dried oregano and basil.
- Carefully drop in the turkey meatballs and let them simmer for about 10 minutes.
- Add the small pasta and cook according to package instructions (about 7-10 minutes).
- When the pasta is nearly done, stir in the fresh spinach and allow it to wilt for 1-2 minutes. Adjust seasoning as necessary.
- Ladle the soup into bowls and sprinkle with more Parmesan cheese and fresh parsley, if desired. Enjoy!
Notes
Use fresh herbs for the best flavor. This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 750mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg