Mediterranean Meatball Soup

Ingredients

• 1 pound turkey
• 0.5 cup quinoa
• 2 medium carrot
• 2 medium celery
• 1 medium zucchini
• 4 cups vegetable broth
• 2 cups spinach
• 1 medium onion
• 2 cloves garlic
• 1 can tomatoes
• 0.5 cup parsley
• 0.25 cup mint
• 2 tablespoons lemon juice
• 1 tablespoon olive oil

Instructions

1. 1In a large bowl, mix ground turkey, quinoa, minced garlic, chopped parsley, mint, and lemon juice. Form into small meatballs.
2. 2Heat olive oil in a large pot over medium heat. Add chopped onions, carrots, and celery. Cook until vegetables are softened, about 5 minutes.
3. 3Add the low-sodium vegetable broth and diced tomatoes to the pot. Bring to a simmer.
4. 4Gently add the meatballs to the soup. Simmer for 20 minutes, or until meatballs are cooked through.
5. 5Add the chopped zucchini and cook for another 10 minutes.
6. 6Stir in the spinach and cook until just wilted, about 2 minutes.
7. 7Adjust seasoning with salt and pepper to taste. Serve hot, garnished with additional parsley and mint.
8. 8Enjoy the soup with a side of whole grain bread for a complete meal.
9. 9Store leftovers in an airtight container in the refrigerator for up to 3 days.
10. 10Reheat gently on the stove or in the microwave, adding a little water if the soup has thickened too much.
11. 11This soup can also be frozen for up to a month. Thaw overnight in the refrigerator before reheating.
12. 12For a zestier flavor, add a squeeze of lemon juice just before serving.