Ingredients:
- 2 tablespoons olive oil (divided)
- 3 cloves garlic (minced)
- 1 onion (diced)
- 3 carrots (peeled and diced)
- 2 stalks celery (diced)
- ½ teaspoon dried thyme
- 5 cups chicken stock
- 2 bay leaves
- 2 cups baby spinach
- ¼ cup Parmesan cheese (grated)
- 2 tablespoons fresh parsley leaves (chopped)
- Meatballs
- 1 pound ground turkey
- 1/3 cup Panko
- ¼ cup Parmesan cheese (grated)
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- ¼ teaspoon garlic powder
- ¼ teaspoon crushed red pepper flakes
- Kosher salt and freshly ground black pepper to taste
Directions
In a large bowl, combine ground turkey, Panko, Parmesan, oregano, basil, parsley, garlic powder and red pepper flakes; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1¼-1½ inch meatballs, forming about 18-20 meatballs.
Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add meatballs, in batches, and cook until all sides are browned, about 2-3 minutes. Transfer to a paper towel-lined plate; set aside.
Add remaining 1 tablespoon olive oil to the skillet. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
Whisk in chicken stock, bay leaves and 1 cup water; bring to a boil. Stir in meatballs; reduce heat and simmer until meatballs are cooked through, about 10-12 minutes. Stir in spinach until wilted, about 2 minutes.
Serve immediately, sprinkled with Parmesan and garnished with parsley, if desired.