Tomato Turkey Meatball Soup from La Cucina Marinello | Two Friends in a Kitchen

Ingredients

• Course Side Dish
• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion
• 2 cloves garlic, diced
• 2 medium carrots, cut into 1/4 inch slices
• 1 medium stalk celery cut into 1/4 inch slices
• 2 tablespoons basil, parsley, thyme, sage any or all chopped
• 3 cups plum tomatoes canned or fresh
• Kosher salt and coarse ground pepper to taste
• 7 cups chicken or vegetable broth
• 2 small zucchini, cut into 1/4 inch slices
• 2 cups spinache, chopped
• 1 pound ground turkey
• 1 egg, slightly beaten
• 1 slice bread soaked in 13 cup of milk and squeezed out before adding to the meat mixture
• 1 clove garlic, minced
• 1/4 cup Italian parsley, chopped
• 3/4 teaspoon Kosher salt
• 1/2 teaspoon Coarse black pepper
• 1/3 cup Romano cheese, plus extra for serving
• Add tomatoes, salt, and pepper. Cook soup for about 15 minutes or until tomatoes thicken a bit. Add the broth or water, and zucchini. Simmer another 10-15 minutes.
• Add the spinach and cook for another 2 to 3 minutes or until wilted. Serve with a little extra virgin olive oil drizzled on top.
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