Step 1

For the meatballs:

Step 2

In a mixing bowl, combine the turkey, Parmesan, parsley (if using), breadcrumbs, egg, garlic, salt, pepper and crushed red pepper flakes (if using). Using your hands, mix ingredients until everything is well-combined, being careful not to over-mix or they’ll become too tough.

Step 3

Once combined, gently roll about 30 mini meatballs between your hands, forming fluffy 3/4- to 1-inch-sized meatballs that are not too tight or compact.

Step 4

Liberally coat a large pot with nonstick olive oil spray (alternatively, you can pour 1 tablespoon oil from bottle) and warm over medium-high heat. Add half the meatballs and cook for 2 minutes undisturbed on one side. Carefully flip them over and cook another 2 minutes to sear the second side. Then toss them around for a final minute and try best as you can to sear the remaining sides. Transfer to a plate (they will not be fully cooked, as they’ll finish cooking in the soup). Repeat the same process with second batch of meatballs.

Step 5

For the soup:

Step 6

Reapply nonstick oil spray to your pot and warm again over medium-high heat. Add the diced onions, carrots and celery, and sauté for 8 to 10 minutes, stirring occasionally, until softened.  If the pan becomes dry, mist additional oil spray. Add in the garlic and sauté for one more minute.

Step 7

Add in the broth and bring to a boil. Lower the heat to medium-low, add the meatballs and dry pasta, cover the pot with a lid and let it simmer for 10 minutes. Remove lid, add the spinach and stir until it wilts into the soup (about 1 minute). Season with salt and pepper, to taste.

Step 8

Serve immediately with optional Parmesan cheese and fresh herbs on top.