Turkey Meatball Vegetable Soup

1. 1

   In a large bowl combine ground turkey, breadcrumbs, egg yolk, salt, pepper and dried parsley. Mix to combine and form the mixture into bite-sized meatballs.

2. 2

   Heat a large pot over medium-high heat with half of the olive oil. Add the meatballs and cook them, flipping once half way through. They should take about 5-8 minutes to cook. The center of the meatballs should not be pink. Take them out of the pan and set aside.

3. 3

   Add the remaining half of the oil to the same pot. Add broccoli and saute until slightly tender, 3-4 minutes. Add garlic and cook for one minute. Pour in chicken broth and bring to a simmer. Simmer soup for 5 minutes and turn the heat to low. Season with red pepper flakes, pepper, salt, dried parsley and onion powder. Stir in lemon juice, arugula and spinach. Cook until wilted.

4. 4

   Return the meatballs back to the pot and reheat. Serve with a sprinkle of red pepper flakes and Parmesan cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.