Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil (divided)
  • 3 cloves garlic (minced)
  • 1 onion (diced)
  • 3 carrots (peeled and diced)
  • 2 stalks celery (diced)
  • 1/2 teaspoon dried thyme
  • 5 cups chicken stock
  • 2 bay leaves
  • 2 cups baby spinach
  • 1/4 cup freshly grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley leaves
  • 1 pound ground turkey
  • 1/3 cup Panko
  • 1/4 cup freshly grated Parmesan cheese
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon crushed red pepper flakes
  • Kosher salt and freshly ground black pepper (to taste)

Instruction

  • In a large bowl, combine ground turkey, Panko, Parmesan, oregano, basil, parsley, garlic powder and red pepper flakes; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 18-20 meatballs.
  • Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add meatballs, in batches, and cook until all sides are browned, about 2-3 minutes. Transfer to a paper towel-lined plate; set aside.
  • Add remaining 1 tablespoon olive oil to the skillet. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
  • Whisk in chicken stock, bay leaves and 1 cup water; bring to a boil. Stir in meatballs; reduce heat and simmer until meatballs are cooked through, about 10-12 minutes. Stir in spinach until wilted, about 2 minutes.
  • Serve immediately, sprinkled with Parmesan and garnished with parsley, if desired.