Ingredients
- 1 pound lean ground turkey
- 1 large egg
- 1/4 cup whole-wheat breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 medium carrots peeled and diced
- 2 celery stalks diced
- 4 cups low-sodium chicken broth
- 1 14.5-ounce can diced tomatoes no salt added
- 1 cup whole-wheat pasta such as shells or ditalini
- 2 cups baby spinach leaves
- Fresh parsley for garnish
Instructions
- In a bowl, combine ground turkey, egg, breadcrumbs, Parmesan, oregano, garlic powder, salt, and pepper. Mix well and form into 1-inch meatballs.
- In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery, and sauté until softened, about 5 minutes.
- Add chicken broth and diced tomatoes to the pot, and bring to a simmer.
- Gently add meatballs to the simmering broth. Cook for 10 minutes.
- Stir in pasta and continue to simmer until pasta is tender and meatballs are cooked through, about 10-15 minutes.
- Add spinach to the pot and cook until wilted, about 2 minutes. Season with additional salt and pepper if needed.
- Serve hot, garnished with fresh parsley.