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Set oven rack to the center position and preheat to broil.
Line a large sheet pan with foil and grease with olive oil. Set aside.
In a medium bowl combine ground turkey, egg, breadcrumbs, parmesan cheese, onion, parsley, oregano, garlic, black pepper, and salt.
Roll turkey meatball mixture into 2 tablespoon-sized balls (about 1 ¼-inch in diameter). Recipe makes about 20 to 22 meatballs.
Evenly place meatballs onto the greased sheet pan.
Broil meatballs for 8 to 10 minutes, until lightly browned on top. Remove from the oven and set aside.
Heat olive oil over medium heat in a large heavy-bottomed pot.
Add garlic, onion, carrots, and celery. Saute until vegetables have softened, about 5 minutes, stirring occasionally.
Add ½ teaspoon salt, stir and cook another 2 minutes.
Add chicken stock and bring to a boil over high heat. Once boiling, add the meatballs and cook 5 minutes.
Reduce heat to medium-high and add pasta. Cook for 7 minutes or according to manufacturer's instructions. Turn off heat.
Add the spinach and stir into the soup until wilted, about 1 minute. Taste and season with more salt and pepper as needed.
Serve soup topped with grated parmesan cheese and freshly cracked black pepper.