Turkey Meatball Soup with Pasta and Spinach
Makes 4 servings

INGREDIENTS
500 g Turkey breast mince, 2% fat (Weighed raw. Thigh mince at 7% fat adds about 20 kcal per 100 g.)
1 large, about 55 g Egg
20 g Panko breadcrumbs
100 g Onion
2 cloves, about 6 g Garlic
400 g Chopped tomatoes, tinned
1 litre Chicken stock (Made up from a cube or a pot.)
160 g Pasta (A small shape: ditalini, orzo or broken spaghetti. Dry weight. Cooked, it is about 2.2 times heavier.)
100 g Spinach
30 g Parmesan
1 tsp Dried oregano

METHOD
1. Mix the mince with the egg, breadcrumbs, half the onion grated, one clove of garlic grated, the oregano and a teaspoon of salt. Roll into balls the size of a walnut. You should get about twenty-four.
2. Soften the remaining onion and garlic in a large pan with a spray of oil, add the tomatoes and stock and bring to a simmer.
3. Lower the meatballs in and simmer gently for ten minutes without stirring, so they set before they get knocked about.
4. Add the pasta and cook for the time on the packet. Stir in the spinach for the last minute and serve with the parmesan grated over.

Contains gluten cereals, milk, eggs and celery.
Nearly every stock cube and pot lists celery. Home-made stock without it carries no flag.

RECIPE NOTES
Poached rather than fried, the meatballs need the breadcrumb and egg or they go hard. Twenty grams of crumb is enough to keep them soft.
The pasta keeps drinking the broth after cooking. If it is for lunches across the week, cook the pasta separately and add it to each bowl.

Full recipe: https://www.getfuel8.com/recipes/turkey-meatball-pasta-spinach-soup
