Tuscan Turkey Meatball Soup

This light and delicious soup is peppered with turkey meatballs in a garlic and onion coconut milk broth.

MEATBALL INGREDIENTS

1 lbs. ground turkey (1 small tray)

4 cloves garlic, grated

1 tsp Italian seasoning

1/2 tsp crushed red pepper flakes

1/2 tbs bone broth (used beef)

1/2 cup chopped cilantro

salt to taste (1 tsp)

pepper to taste (1/2 tsp)

olive oil for cooking

SOUP BROTH INGREDIENTS

4 cloves garlic, minced

1/4 cup yellow onion, diced

250g cherry tomatoes (about 1 package)

1/3 cup vegetable broth

1 3/4 cup light coconut milk (about 1 can)

1/2 cup spinach (optional)

salt to taste (1 tsp)

pepper to taste (1/2 tsp)

olive oil for cooking

METHOD

1

mix the meatballs by combining ingredients in a large bowl. Roll the meatballs and set aside on a clean plate

2

prep soup broth ingredients to be ready to add during cooking

3

heat about 2 tbs of olive oil in a large skillet over medium-low heat

4

cook meatballs until brown on all sides and no longer pink within, turning regularly.

5

remove cooked meatballs and set aside. Leave any excess juices in the pan and add about 2 more tablespoons of olive oil until the pan is fully coated

6

add the remaining garlic and onions and sautee until fragrant and onions are translucent on medium-high heat.

7

when garlic and onions are cooked, add in veggie broth. Add in coconut milk and let simmer to reduce for about 7 minutes, stirring constantly. You want it to reduce by about half

9

Add salt and pepper to taste - this is the key to a great soup! Remove from heat and set aside.

10

Add another 2 tbsp of olive oil to the pan. Add in cherry tomatoes and cook until them they squish easily with a fork ads the spinach near the end of cooking and cook until wilted.

11

Blend the broth until smooth.

12

add meatballs, broth, tomelatoes, and spinach back together for the soup. Garnish with curly parsley as desired. Squish tomatoes all at once or leave them as is to squish in the soup during eating