Ingredients
20ozground turkey breast,(93% lean)
¼cupseasoned whole wheat breadcrumbs
¼cupParmesan Cheese,grated
¼cupparsley,finely chopped
1largeegg
¼cuponion,minced
1clovegarlic,minced
¼tspsalt
32ozreduced sodium chicken broth
2tspolive oil
½cuponion,chopped
1cupcarrots,diced
½cupcelery,diced
2garlic cloves,minced
14½ozpetite diced tomatoes,(2 cans)
Parmesan cheese rind,optional
1fresh rosemary sprig
2bay leaves
2tbspfresh basil,chopped
¼cupfresh Italian parsley,chopped
½tspkosher salt
½tspfresh black pepper
8ozzucchini,diced
2cupsfresh spinach,chopped
extra parmesan cheese,for garnish, optional
Preparation
Preheat oven to 400 degrees F.
In a large bowl, combine ground turkey, breadcrumbs, egg, parsley, onion, garlic, salt and cheese. Gently mix all the ingredients well until everything is combined.
Form small meatballs, about 1 tablespoon each. Bake in the oven for about 12 minutes.
Meanwhile, heat the oil in a large pot or Dutch oven over medium-high heat.
Add the carrots, celery, onion, garlic and saute for about 15 minutes until tender and fragrant.
Add the broth, tomatoes, parmesan cheese rind, salt and pepper.
Add the rosemary,bay leaves, basil and parsley, cover and cook on low 40 minutes.
Remove the bay leaves, rosemary sprig, parmesan rind and drop the meatballs in along with the zucchini and spinach, cover and simmer for 8 to 10 minutes, until the zucchini is tender and meatballs are cooked through. Season to taste with salt and black pepper if needed.
Serve with extra grated cheese on the side if desired.
