Joy Bauer creates another amazing recipe with this unique variation on meatballs. The cute mini meatballs are part of a hearty soup full of artichokes, spinach, squash and more. It's the perfect meal for a cold, rainy day... or a sunny day. You know what, it's perfect for any day!
Bite Sized Meatball Soup
Gluten Free
Serves Two
Ingredients--
2 garlic cloves, minced
4 oz. extra lean ground turkey
1 tbsp. onion, diced
6 oz. cremini mushrooms, trimmed & thinly sliced
1.5 tsp. tomato paste
2.25 cups low-sodium chicken broth, check for gluten
1 bay leaf
1/4 tsp. dried oregano
1/4 tsp. dried thyme
1 cup artichoke hearts, quartered and drained (or buy already quartered)
1/2 medium yellow summer squash, cubed
6 oz. baby spinach
salt & pepper
1. In a medium bowl, mix together turkey, ONE clove of garlic, 1/8 tsp. of salt and 1/8 tsp. of pepper.
2. Shape the mixture into 16-20 teaspoon sized mini meatballs and place on a plate. Cover with aluminum foil and refrigerate until ready to use.
3. Liberally coat a medium pot with nonstick spray and preheat over medium heat.
4. Add the onion and mushrooms to the pot and saute until softened, about 4 minutes.
5. Add the garlic and tomato paste, and cook, stirring constantly, for 1 minutes.
6. Add the chicken broth, bay leaf, oregano, thyme, artichokes, and 1/4 tsp each of salt and pepper. Bring to boil.
7. Reduce the heat to low and simmer, partially covered, for 20 minutes.
8. Add the yellow squash and meatballs, being sure to submerge meatballs in liquid. Return the mixture to a simmer and cook, uncovered, for 5 minutes or until the meatballs are cooked through.
9. Add the spinach in large batches and cook until just wilted. Remove the bay leaf prior to serving.
Nutrition Information--approximately 285 calories per serving, 24g of protein, 34g of carbs, 7g of fat
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