For the meatballs
1lb ground turkey or chicken
1 egg, lightly beaten
1 clove minced garlic
1/2 cup oats (you can use bread crumbs, I just prefer the simplicity of oats)
1/4 cup shredded parmesan cheese
1 tsp salt
1/2 tsp pepper
Preheat the oven to 350. Place all ingredients in a bowl and gently mix to combine... I just use my hands. Scoop meatballs about 1-1 1/4 inch in size onto a parchment lined baking sheet. I use a small scoop to keep them a similar size.
For the Soup
2 TBSP olive oil
1 medium onion, diced
3 carrots, peeled & diced
4-6 cups of Chicken stock
1 15 oz can cannelini beans rinsed
8oz fresh spinachIn a large stock pot, heat the oil and add the onion and carrots. Saute until softened.
This is a really versatile soup base. You could sub in shredded chicken and noodles and make this a chicken noodle soup too. Soups are easy to swap things out ....just make your base and you can get creative with the rest!