Welcome back! Now that Autumn is right around the corner, I’m feeling so inspired to cook all sorts of stews, soups, muffins and cakes!
Today I’m making a figure friendly soup–it’s made with spinach, homemade turkey meatballs and tortellini. I thought about cooking this soup in my slow cooker– but since this was a “spur of the moment” type day, I made it on the stove top. If you want meatballs that are super duper tender and fall apart, make this in the slow cooker!
As always, I’m putting my own little spin on this fabulous recipe and I hope you give it a try & enjoy!
For the meatballs:
-20 oz. lean ground turkey meat
-2 tbsp of whole wheat breadcrumbs
-Generous dash of dried parsley (use fresh parsley if possible)
-1/4 cup egg beaters
-2 tbsp Parm cheese
-2 tsp minced garlic
-sprinkle of Adobo Light
Combine all ingredients in a large bowl and mix–using your hands work more efficiently. I got about 20-22 regular size meatballs. Add meatballs to a large non-stick pan that’s been warming over medium heat. Sear on each side, cover, and continue to cook, occasionally rotating the meatballs. Cook about 10 mins. Set aside when finished.
-60 oz. of Fat Free/ Reduced Fat Chicken Broth
-1/4 cup celery
-1/4 cup carrots
-1 tbsp minced garlic
-Fat Free cooking spray or Butter spray
-8 oz. Cheesy tortellini
-8 oz. fresh baby spinach
In another pot that has been pre-heated over medium heat, add carrots, celery, garlic and fat free cooking spray. Saute for about 5-7 mins.
Add broth to pot, bring to a gentle boil then gently add meatballs and tortellini. Cook according to instructions on pasta package. About 5-6 mins. Reduce heat, add spinach & cover. Spinach will wilt down after 1-2 mins.
Enjoy! Serves 5 || 1 1/2 cups per serving (includes 4 meatballs) ||