For the turkey meatballs (If using storebought or premade meatballs move on to the soup instructions.)
Preheat oven to 375f and set rack to middle of oven.
Combine ground turkey, breadcrumbs, grated onion, basil, parsley, parmesan, milk, olive oil, salt, pepper, and eggs in a large mixing bowl.
Gently mix all the ingredients and form small meatballs (about the size of a quarter). Wet hands with oil or water between rolling to avoid meat sticking to hands.
Bake the meatballs on a parchment paper lined or wire rack baking tray until cooked to an internal temperature of 165f. The small meatballs should take approximately 15-20 minutes to cook. Makes roughly 40-60 meatballs
For the soup
In a large pot saute carrots, onion, and celery in a ¼ cup of olive oil over medium-low heat for 3 minutes. Next, add in the cleaned and chopped escarole and cook for 3-5 minutes more.
Add 10 cups of low sodium chicken broth to the pot and bring to a boil. Once boiling add in the acini di pepe pasta and cook until almost finished.
Add in the meatballs and heat through until warm. Finally, add in the spinach leaves and taste test the soup. Add a ½ teaspoon or more of pepper and kosher salt to taste. Serve with grated cheese and a drizzle of extra virgin olive oil. Enjoy!
The full Italian turkey meatballs recipe can be found here. The original recipe was for full sized meatballs. The only modification made in this recipe was to make them smaller and reduce the cooking time. Alternatively use store-bought meatballs.
Small meatballs are excellent in this soup. The diameter of a quarter is a great size to shoot for.
If required add more liquid and to personal preference. Extra chicken stock or water can be used.
Leftovers can be saved for up to 3 days or frozen for up to 3 months. To reheat, simply microwave or reheat on stove-top.