Satisfying, filling but light. The Turkey Meatballs were a plus! In the magazine it calls for 5. cups broth and 2 cups water. I did not need nearly so much and my soup still turned out pretty brothy.
Taken from Bon Appetite
3/4 c. ground turkey (6oz.)
1/2 c. breadcrumbs
2 heaping tablespoons parmesan, plus extra for garnish
4 garlic cloves, minced
2 Tb. fresh chives (didn't have any)
1 Large egg
2 Tb. EVOO
1 leek, sliced
1 Qt. broth, plus extra water as needed
3/4 c. ditalini
1 1/2 c. carrot rounds
1 c. packed baby spinach
basil and green onions for garnish (don't leave this out...it truly makes this dish.
Mix first six ingredients, form into small meatballs. In pan, heat olive oil, cook meatballs until browned, thought still raw on the inside, about 3 minutes. Transfer to plate, set aside. Add leek to pot, cook for 3 minutes, add broth, bring to boil. Add pasta and carrots, cook for 8 minutes or until pasta is almost cooked. Add meatballs and cook until they are done, about 3 minutes. Add spinach, cook until wilted. Season with salt and pepper and serve. Top with green onions, basil and parmesan.
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