The finished recipe. Turkey Meatball Soup with Pasta and SpinachIngredients 1 to 6. 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, tinnedIngredients 7 to 11. 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 oreganoStep 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.Step 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.Step 3. Lower the meatballs in and simmer gently for ten minutes without stirring, so they set before they get knocked about.Step 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.
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