Ingredients

For the Meatballs

• 10-ounce 93% ground turkey
• 2 tablespoons seasoned whole wheat breadcrumbs
• 2 tablespoons grated Parmesan cheese
• 1 large egg
• 1 clove garlic, minced

For the soup

• ½ tablespoon unsalted butter
• 2 stalks of celery, chopped
• 1 small onion, chopped
• 1 large carrot, peeled and chopped
• 2 cloves garlic, minced
• 32 ounces reduced-sodium chicken broth
• 9-ounce fresh cheese tortellini
• 3 cups baby spinach
• Salt & pepper

Directions

1. Combine the ground turkey, breadcrumbs, egg, garlic, and parmesan cheese.
2. Using your hands, gently mix all the ingredients well until everything is combined.
3. 3Form small meatballs, about 1 tablespoon each, you will get about 20 to 22.
4. 4In a large nonstick pot or Dutch oven, melt the butter over medium-low heat.
5. When melted, add the celery, onion, carrot & garlic.
6. Cover and reduce heat to low and cook for approximately 8-10 minutes until vegetables begin to soften.
7. Add the chicken broth and increase heat to medium-high and bring to a boil.
8. When broth boils, season with black pepper to taste. Reduce heat to medium and gently drop in the meatballs. Cook about 4 minutes.
9. Add the tortellini and simmer until cooked according to package directions, about 7 minutes.

Enjoy!