This quick and easy turkey meatball soup is loaded with fresh spinach, broccoli, and turkey meatballs.
In a large bowl combine ground turkey, breadcrumbs, onions, eggs, parsley, salt and pepper.
Portion out meatballs. I got about 20 meatballs or so.
Heat a pot over medium-high heat with 1tbsp olive oil. In two batches add meatballs and cook for 3-4 minutes or until they get golden brown on the outside. It is ok if the middle is still pink.
Take out of the pan and set aside.
Add 1tbsp of oil to the same pot the meatballs were cooked in. Add in the veggies and saute for 4-5 minutes. Add in garlic and cook for an additional minute.
Stir in chicken broth, Worcestershire sauce, bay leaves, red pepper flakes and Italian seasoning. Bring to a simmer and cook for 5 minutes.
Add in spinach and cook until wilted. Take off of the heat and add in lemon juice. Add the meatballs back to the pot and season the with salt and pepper to taste.
Serve immediately with a sprinkle of red pepper flakes and Parmesan cheese.