1. Turkey Meatball Soup with Quinoa
- 1/4 cup quinoa, (48g) rinsed and drained
- 1/2 cup water, (120ml)
- 1/2 cup panko bread crumbs, (50g)
- 1/2 cup milk, (120ml)
- 1 pound ground turkey, (454g)
- 1 teaspoon minced garlic, (4g)
- 2 tablespoons minced onion, (28g)
- 3 tablespoons Parmesan cheese, (21g) grated
- 1 large egg, lightly beaten
- 2 tablespoons chopped parsley, (10g)
- 1 teaspoon lemon zest, (1g)
- 1 teaspoon kosher salt, (6g)
- 1/2 teaspoon black pepper, (1g)
- 2 tablespoons olive oil, (30ml) extra-virgin
- 1 cup yellow onions, (138g) 1/4 inch dice
- 1 tablespoon minced garlic, (12g, or about 3 cloves)
- 3 cups unsalted chicken broth, (720ml) or stock, plus more as needed
- 1 sprig thyme
- 1 sprig rosemary
- 15 ounces cannellini beans, (425g) canned and rinsed
- 15 ounces dark red kidney beans, (425g) canned and rinsed
- 3 cups spinach leaves, (168g, or 6 ounces)
- kosher salt, to season soup
- black pepper, to season soup
Add rinsed quinoa and water to a pot. Bring water to a boil, cover and reduce to a simmer. Cook for 15 to 20 minutes, until light and fluffy.
Pre-heat oven to 375°F (190°C).
Line a large sheet pan with foil and lightly grease with oil or cooking spray. Lightly spray a foil-lined rimmed baking sheet with cooking spray.
To make a panade, in a small bowl combine panko bread crumbs and milk. Allow to sit for 10 minutes, then use a fork to mix together to create a paste.
In a bowl, combine the ground turkey, panade, garlic, onion, cheese, egg, parsley, lemon zest, salt, and pepper.
Form turkey mixture into 1 tablespoon-sized small meatballs (about 30) and transfer to the prepared baking sheet.
Bake until cooked through, about 12 to 14 minutes.
In a large saucepan over medium heat, warm the olive oil.
Add the onion and sauté until translucent, about 5 minutes.
Add the garlic and saute 1 minute.
Add cooked meatballs, chicken broth, thyme and rosemary. Bring broth to a boil and then reduce to a simmer for 10 minutes.
Add the cooked quinoa, cannelini beans, kidney beans, and spinach and cook just until the spinach wilts, about 3 minutes.
Add more chicken broth if desired. Season the soup salt and pepper to taste.