Kim’s Kitchen
Turkey Meatball Soup with Garbanzo Beans and Spinach
In the Summer days is always great to make a one pot dish that doesn’t require a lot of cooking time and less heat in the kitchen… Here we have a dish with Mediterranean flavors and can very easily become a Great Vegan or Vegetarian Dish by omitting the Meatballs and substituting for Tofu, Vegan Matzo Balls, etc...
8 oz Portion / Servings 8
Ingredients:
Meatballs:
1 Lb. Turkey Grounded
½ C Panko Breadcrumbs
1 ea 2 Egg
3 ea Garlic Minced
¼ tsp Cumin
1 tsp Onion Powder
1/8 tsp Cayenne Pepper (Optional)
1 tsp Kosher Salt Course
1/2 tsp Black Pepper
2 Tbsp Parsley Chopped
Soup:
2 Tbsp. Olive Oil
1/4 tsp Red Pepper Flakes (optional)
1 ea Onion Chopped
3 ea Carrots Diced small
3 ea Garlic Minced
1 tsp. Kosher Salt
½ tsp. Black Pepper
1 ½ tsp Cumin
½ Tbsp Ginger Grated
½ tsp Turmeric
2 cans Garbanzo Beans Drained
9 oz Baby Spinach
4 C Vegetable Broth
1 ea Lemon Juice
Instruction:
Meatballs:
Mix all the Meatball ingredients. Let it rest in Fridge for 1 hour.
Make about 16 meatballs and I like to bake them for 15 minutes in a 350 F oven.
Note: let meatballs rest at room temperature for 15 – 20 min before baking.
Soup:
Sautee Red Pepper Flakes, Onions, Carrots and Garlic in Olive Oil for 3-4 minutes. Adding Salt & Pepper and Spices (Cumin, Ginger, Turmeric). Cook at medium heat for a couple of minutes to give the spices time to mingle with the veggies.
Add Chickpeas, then Broth and finally the Spinach. Let spinach wilt completely before adding the meatballs cook all for 10 minutes, add Lemon Juice (about 2 Tbsp) and serve.
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