Turkey Meatball Vegetable Soup

• FOR THE MEATBALLS:
• 12 ounces, weight Lean Ground Turkey
• 3 Tablespoons Breadcrumbs
• 1 whole Egg Yolk
• 1/8 teaspoons Salt
• 1/8 teaspoons Pepper
• 1 teaspoon Dried Parsley
• 2 Tablespoons Extra Virgin Olive Oil, Divided
• FOR THE SOUP:
• 3 cups Bite-sized Broccoli Florets
• 2 cloves Garlic, Minced
• 5 cups Low Sodium Chicken Broth
• 1/8 teaspoons Red Pepper Flakes
• 1/8 teaspoons Pepper
• 1/4 teaspoons Salt
• 1/4 teaspoons Dried Parsley
• 1/8 teaspoons Onion Powder
• 1 Tablespoon Lemon Juice
• 1-1/2 cup Arugula
• 1-1/2 cup Spinach
• Grated Parmesan Cheese, Optional For Serving

1. In a large bowl combine ground turkey, breadcrumbs, egg yolk, salt, pepper and dried parsley. Mix to combine and form the mixture into bite-sized meatballs.
2. Heat a large pot over medium-high heat with half of the olive oil. Add the meatballs and cook them, flipping once half way through. They should take about 5-8 minutes to cook. The center of the meatballs should not be pink. Take them out of the pan and set aside.
3. Add the remaining half of the oil to the same pot. Add broccoli and saute until slightly tender, 3-4 minutes. Add garlic and cook for one minute. Pour in chicken broth and bring to a simmer. Simmer soup for 5 minutes and turn the heat to low. Season with red pepper flakes, pepper, salt, dried parsley and onion powder. Stir in lemon juice, arugula and spinach. Cook until wilted.
4. Return the meatballs back to the pot and reheat. Serve with a sprinkle of red pepper flakes and Parmesan cheese.

meatballs, ground turkey, breadcrumbs, egg, salt, pepper, parsley, olive oil, broccoli, garlic, chicken broth, red pepper, pepper, ubc, ubc, onion powder, lemon juice, arugula, spinach, parmesan cheese

Taken from tastykitchen.com/recipes/soups/turkey-meatball-vegetable-soup/ (may not work)