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“From TOH Simple & Delicious mag Sept/Oct 2008.”
READY IN:
45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl, combine the egg, 1/4 cup onion and bread crumbs. Crunble turkey over mixture and mix well. Shape into 1 inch balls. In a large skillet, brown meatballs in oil until no longer pink; drain and set aside.
  2. Meanwhile, in a large saucepan, saute the carrots, celery and remaining onion in butter until crisp-tender. Add the spinach, broth, chicken, parsley, thyme, salt, pepper and reserved meatballs. Cook, uncovered, over medium heat for 10 minutes.
  3. Bring to a boil. Add pasta; cook, uncovered, for 6-7 minutes or until pasta is tender, stirring occasionally.

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