A hearty and filling Italian Wedding Soup made with ground turkey meatballs and a variety of vegetables. It's a healthy dish that my children love and ask for weekly.
1: Combine all ingredients under '-for meatballs-' and roll into small balls.
2: In a frying pan, heat 2 tbsp oil on medium heat and fry meatballs until golden on all sides (about 1-2 minutes). They do not need to be cooked through as they will finish cooking in the soup. Set aside.
3: In a dutch oven/stock pot on medium heat, heat olive oil and sauté carrots, celery, and onion until tender (~5 minutes). Add garlic and cook another minute. Add tomato paste and cook until combined into veggies (about 1-2 minutes) and it warms up.
4: Add chicken broth, parmesan cheese rind, chicken bouillon, salt, and pepper. Bring to a boil. Once boiling, add meatballs and pasta, cover and put on low for about 10 minutes or until pasta is tender and meatballs are cooked through.
5: At the last minute, add spinach and cook for 1 minute. Top with parmesan cheese. Enjoy!
