Step 1

In a large bowl combine ground turkey, breadcrumbs, onions, eggs, parsley, salt and pepper.

Step 2

Portion out meatballs. I got about 20 meatballs or so.

Step 3

Heat a large pot over medium-high heat with 1 tablespoon olive oil.In two batches add meatballs and cook for 3-4 minutes or until they get golden brown on the outside. It is ok if the middle is still pink the meatballs will continue to cook in the soup.

Step 4

Take out of the pan and set aside.

Step 5

Add 1 tablespoon of oil to the same pot the meatballs were cooked in. Add in the celery, carrot, onion, broccoli and saute for 4-5 minutes or until the vegetables start to get tender.Add in garlic and cook for an additional minute.

Step 6

Stir in chicken broth, Worcestershire sauce, bay leaves, red pepper flakes and Italian seasoning. Bring to a simmer and cook for 5 minutes.

Step 7

Add in spinach and cook until wilted.Take off of the heat and add in lemon juice. Return meatballs back to the pot and season the soup with salt and pepper to taste.

Step 8

Serve immediately with a sprinkle of red pepper flakes and Parmesan cheese.