Italian Wedding Soup

Makes 10-15 servings

Ingredients

Turkey Meatballs

500g or 1 pack of lean ground turkey

3/4 cup Italian seasoned breadcrumbs

1 egg

1/4 cup shredded Parmigiano-Reggiano cheese

Salt

Pepper

Olive oil

Soup

Olive oil

3 cloves of garlic, minced

1/2 an onion, diced

1-2 carrots, diced

1 package of baby spinach

1 tb garlic powder

1/2 tb dried oregano

Salt

Pepper

900 ml, or 1 carton of chicken broth

3 cups water

2 cups acini di pepe pasta

1. Preheat the oven to 400F. Line 1 or 2 baking trays with parchment paper. Set aside.

2. In a bowl, combine the ground turkey, breadcrumbs, egg, cheese, salt and pepper, and mix altogether. Form small meatballs out of the mixture and lay them on the baking trays and drizzle with olive oil. Bake for 15-20 minutes, or until done.

3. In a large pot, over medium high heat, saute the garlic and onions. Add in the carrots and cook for about 5-7 minutes. Add in the spinach and cook until the spinach wilts. Add in the spices and stir, and then add in the chicken broth and water. Let the soup simmer for about 5-7 minutes, then add the pasta.

4. Cook the soup for about 10 minutes, or until the pasta is cooked. Add the meatballs.

5. Enjoy the soup with some bread or a side salad.