| ||2 || garlic cloves, minced |
| ||⅓ || cup finely chopped onion |
| ||½ || cup finely chopped spinach |
| ||1 || lb. ground turkey (breasts and thighs together, if available) |
| ||¼ || cup pesto sauce (store-bought is fine) |
| ||¼ || cup freshly grated Parmesan (optional) |
| ||½ || cup breadcrumbs (optional) |
- Mix all the ingredients together. Form into walnut-sized meatballs, place on ungreased baking sheets, and bake in a 350-degree oven for 15 minutes. Remove from the oven when done and add to the simmering soup.
Culinate editor’s notes: You can use a food processor to mix all the ingredients together. Just be careful to use the pulse button, so you don’t wind up overmixing the meat into mush.
Chicken soup, eight ways