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Italian-Style Turkey Meatball Soup

Hands-on time 20 mins
Total time 55 mins
Yield

Makes 6 servings

Stir baby spinach into the hot soup; it wilts in just about a minute and adds color. Or sub any herbs or baby greens you have on hand, and add more or less red pepper to vary the level of heat.

Ingredients

  • 1 (14-oz.) package frozen turkey meatballs
  • 1/4 cup olive oil
  • 1 1/2 cups chopped onion
  • 1 1/4 cups coarsely chopped carrots (about 2 large)
  • 3/4 cup sliced celery
  • 6 large garlic cloves, minced
  • 1 1/2 teaspoons kosher salt
  • 3/4 teaspoon dried crushed red pepper
  • 1 (28-oz.) can whole plum tomatoes, drained and crushed
  • 1 (15-oz.) can cannellini beans, drained and rinsed
  • 7 cups unsalted chicken stock
  • 1 (6-oz.) package baby spinach
  • Shaved fresh Parmigiano-Reggiano cheese

How to Make It

  1. Sauté meatballs in 2 Tbsp. hot oil in a large Dutch oven over medium-high heat, stirring often, about 6 minutes or until browned. Remove meatballs, using a slotted spoon. Add remaining 2 Tbsp. oil, and reduce heat to medium. Sauté onion, carrots, and celery 5 minutes or until lightly browned. Stir in garlic, salt, and red pepper; sauté 1 minute. Stir in tomatoes, beans, stock, and meatballs; bring to a simmer over medium heat. Cover and simmer, stirring occasionally, 20 to 25 minutes or until carrots are tender. Remove from heat, and stir in spinach. Spoon into bowls, and top with cheese.

  2. Note: We tested with Armour Turkey Meatballs.