Italian Turkey & Spinach Meatball Soup
- 1 pound ground turkey
- 1 (10 ounce) package frozen spinach, thawed and drained
- 1 cup Italian style dry breadcrumbs
- 3 tablespoons butter
- 3 tablespoons olive oil
- 2 cups carrots, diced
- 2 cups celery stalks, diced
- 1 cup sweet onion, diced
- 8 ounces mushrooms, sliced
- 2 tablespoons Italian herb blend seasoning
- 3 (32 ounce) cans chicken broth
- 2 bay leaves
- 8 ounces pasta shells
- crouton, for garnish
- Parmesan cheese, freshly grated, for garnish
In a mixing bowl, combine turkey, spinach and breadcrumbs. Roll mixture into small meatballs (about 1-inch diameter) and set aside.
In a large Dutch oven, melt butter and olive oil over medium-high heat. Once melted, add carrots and cook for 5 minutes. Add celery, cook for an additional 5 minutes and add onions. Cook until onions are slightly tender and add mushrooms and Italian seasoning to vegetables. Once mushrooms have browned, add chicken broth and bay leaves. Allow soup to come to a simmer, add meatballs and cook over low heat for 2 hours.
Add pasta to soup and cook an additional 20 minutes, or until pasta has cooked to desired doneness. Remove bay leaves and top with croutons and cheese before serving.
A really nice soup!!
We really liked this soup a lot. I made it for my grown children and their children and it was a hit. The only thing I changed was I cooked the pasta separately as we always have left overs and I don't like the pasta to get soggy. I always forget to reduce the amount of broth though but it was still excellent. Also, I used one carton of Progresso's chicken Tuscon broth which had a lot of the Italian seasonings. Served this with cheese toast or cheese quesadillas.
-Otownskater, on 6/20/13