Turkey Meatballs:
- 1 lb of ground turkey meat with Italian seasonings
- 2 tbsp sweet yellow onion, diced finely
- 2 tbsp feta cheese
- 2 tbsp fresh parsley, chopped
- 1 egg
- 1/4 cup of garlic and herb bread crumbs
- 2-3 cloves of garlic, minced
- 1 tsp dried oregano
- 1/4 tsp crushed red pepper
- Sea salt and fresh cracked pepper
- 1 tsp olive oil (for cooking meatballs)
Mix all ingredients in a bowl and gently combine with fingers until thoroughly mixed. Roll into very small meatballs.
Add the olive oil to a skillet over medium heat, once the pan is hot add the meatballs and cook for 4-5 minutes or until golden brown. Set aside.
Soup:
- 1/2 cup sweet yellow onion, chopped
- 2 carrots, coarsely chopped
- 2 stalks of celery, coarsely chopped
- 4-5 cloves of garlic, minced
- 6 cups of chicken stock
- 1/3 cup of long-grain brown (or white) rice
- 1 15 oz can of diced tomatoes
- 1-2 tsp fresh dill, chopped
- 1 tsp of oregano
- Salt and fresh cracked pepper, to taste
- 1 zucchini, chopped into bite-size pieces
- 1 yellow squash, chopped into bite-size pieces
- 1 can of small white beans, drained and rinsed
- 3 cups sliced fresh spinach (about 3 ounces)
- Turkey meatballs
- 1/2 cup of feta cheese for topping
Add onion, carrots, celery, garlic, stock, rice, and tomatoes in a large Dutch oven, over medium heat. Bring to a boil then reduce heat to medium-low and simmer, covered, until the vegetables and rice are tender, about 25-30 minutes.
Increase the heat to medium and add beans, meatballs, zucchini, and squash. Taste and re-season if needed. Simmer, covered, for 10 minutes, stirring once. Stir in spinach and simmer, uncovered, until spinach is wilted and all vegetables are tender, about 2 minutes longer.
Ladle into bowls and sprinkle with feta cheese. Enjoy.
Note: If not serving immediately, add the spinach just before serving to retain the bright color and prevent overcooking.