Turkey Meatball Soup with Spinach and Pastina

Small parmesan-turkey meatballs poached right in the broth, with tiny pasta and wilted spinach. No frying, one pot, and the meatballs season the soup as they cook.

Serves 440 minutes soupgentlehigh-proteinbatch

• ✓Ground turkey is a lean everyday source of protein.
• ✓Spinach is a source of folate and iron.
• ✓Parmesan, in the meatballs and over the top, is a natural source of calcium.
• ✓The vegetables cook fully in the broth — nothing raw, nothing hot-spiced.

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Ingredients

• •1 lb / 450 g ground turkey
• •1 egg
• •⅓ cup / 35 g breadcrumbs
• •½ cup / 50 g grated parmesan, divided
• •2 carrots, diced
• •2 tbsp olive oil
• •6 cups / 1.5 l chicken stock
• •⅔ cup / 120 g pastina or other tiny pasta
• •3 big handfuls baby spinach
• •small bunch parsley, chopped
• •salt and black pepper

Method

1. Mix the turkey, egg, breadcrumbs, half the parmesan, salt and pepper. Roll into small meatballs — a scant tablespoon each, wet hands.
2. Warm the oil in a soup pot; soften the carrots 5 minutes without browning.
3. Add the stock and bring to a gentle simmer. Drop in the meatballs and poach 8 minutes without stirring — they firm up before you move them.
4. Add the pastina for the time on its packet, usually 6–8 minutes.
5. Stir in the spinach until it wilts. Season, then finish with parsley and the rest of the parmesan.

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Educational information, not medical advice. Consult a qualified professional before changing your diet, especially with a medical condition, pregnancy, or medication. Full disclaimer.