Turkey Meatball Soup

Prep Time: 15 mins  | Cook Time: 25 mins  | Course: Dinner | Servings: 4

Turkey meatballs in a brothy chicken base with mirepoix, pasta stars, spinach and gruyere cheese. This is my new favorite soup, with spring veggies and meatballs that are fluffy and light, stringy gruyere cheese; yummm! Inspired by Chungah at damndelicious https://damndelicious.net/2015/09/23/turkey-meatball-and-spinach-soup/ 

1 lb ground turkey

1 egg

⅓ cup panko bread crumbs

¼ cup parmesan, grated

1 tsp italian seasoning

½ tsp oregano

½ tsp basil

½ tsp garlic granules

1 tsp aleppo pepper sauce, (found at Trader Joes) or ¼ tsp crushed red pepper flakes

Salt and pepper, to taste

2 Tbsp olive oil, divided

3 cloves garlic, minced

½ cup diced mirepoix mix (onion, celery and carrot in equal amounts)

½ tsp thyme

1 qt chicken stock

2 cups water

2 bay leaves

2 cups spinach, fresh

¼ cup gruyere cheese, grated

2 tbsp parsley, chopped

½ cup baby pasta stars

Meatballs:

Preheat oven to 350*. In a medium mixing bowl, mix turkey, egg, panko, parmesan, oregano, italian seasoning, basil, garlic, aleppo sauce or crushed peppers, salt and pepper. Oil a baking sheet with 1 tbsp of olive oil, scoop bite sized meatballs onto the baking sheet and bake for 20 minutes.

Soup:

Add additional tbsp of olive oil to a stock pot over medium heat, cook garlic, mirepoix and thyme for 2 minutes. Add the chicken stock and water and bring to a boil. Stir in the stars or small pasta and cook for 10 minutes. Turn off heat, add spinach and cooked meatballs. Ladle into soup bowls, add gruyere cheese and parsley, serve hot.