This soup was so easy to make. It took about 30 minutes from start to finish. Even though this soup is light and healthy, it is very satisfying!
serves 8 ( 5 points +)
- 1 T. olive oil
- 1 medium onion, chopped
- 2 medium carrots, chopped
- 8 c, fat-free chicken broth
- 1 lb. ground turkey
- 1/2 c. Italian seasoned bread crumbs
- 1/4 c. grated Parmesan cheese
- 2 eggs
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 bag ( 5 oz) fresh, baby spinach
Heat oil in a large soup pot. Add onions and carrots and cook until onion is translucent. Add broth and bring to a boil over high heat.
Meanwhile, mix turkey with bread crumbs, Parmesan cheese, eggs, salt and pepper. Form into 48 small meatballs. Transfer the meatballs to a baking sheet.
Reduce heat under broth to medium. Drop meatballs, one at a time, into the broth. Let the soup simmer until meatballs are cooked through, about 20 minutes. Stir in spinach and cook about 3 minutes more.
Ladle into bowls and top with extra parmesan cheese if desired.