Here’s a delicious soup that’ll keep you warm in the next few months. This meatball and spinach soup is made with ground turkey but you can use beef, lamb or pork. Fresh spinach and some carrots are added to the broth – this makes it low-cal and healthy.
Prep time: 30 minutes
Serves: 4 to 6
1 pound ground dark turkey meat, beef, lamb or pork
1/2 cup grated onion (brown or white)
1 large egg, slightly beaten
1 large carrot, peeled and minced
1/3 cup finely chopped flatleaf, Italian parsley
3/4 teaspoon salt
Dash grated nutmeg (optional)
8 to 10 cups chicken broth
6 cups chopped, fresh spinach or chard (or a combination of both)
Salt, to taste
1. In a large, glass or porcelain bowl, combine the ground meat, onion, egg, 3 tablespoons of the minced carrots, parsley, salt and nutmeg.
2. Mix with a fork or with your hands (you can use plastic cooks’ gloves to mix with hands) until mixture is uniform.
3. Shape and form meatballs to measure 1-1/2-inches in diameter; set the meatballs aside on a large platter.
4. Meanwhile, in an 8-quart sauce pot, bring the chicken broth to a boil.
5. When the broth boils, gently drop the meatballs into the broth, taking care to avoid hot splatters.
6. Bring the meatballs to a boil and cook them on medium-high heat for approximately 20 minutes.
7. After 20 minutes, cut into one meatball to check doneness. If meat is still pink, cook the meatballs for an additional 5 to 7 minutes.
8. When meatballs are cooked through, add the spinach and carrot pieces to the soup.
9. Cook the soup for an additional 4 to 5 minutes or until the carrots are crunchy-tender.
10. Taste the broth. If needed, add salt, to taste.
11. Serve the soup with your favorite bread.
Text and Photograph ©2016 Nancy DeLucia Real