# What you'll need:
→ Turkey Meatballs
01 - 1 lb ground turkey
02 - 1/2 cup breadcrumbs
03 - 1/4 cup grated Parmesan cheese
04 - 1 large egg
05 - 2 cloves garlic, minced
06 - 2 tablespoons fresh parsley, chopped
07 - 1/2 teaspoon dried oregano
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
→ Soup Base
10 - 2 tablespoons olive oil
11 - 1 small yellow onion, finely diced
12 - 3 cloves garlic, minced
13 - 1/2 teaspoon crushed red pepper flakes
14 - 4 cups low-sodium chicken broth
15 - 1 cup heavy cream
16 - 1/2 cup grated Parmesan cheese
17 - 1/2 cup sun-dried tomatoes, oil-packed and drained, thinly sliced
18 - 4 cups baby spinach
19 - Salt and pepper to taste
20 - 1 tablespoon fresh basil, chopped for garnish
# Method:
01 - In a large bowl, combine ground turkey, breadcrumbs, Parmesan, egg, minced garlic, parsley, oregano, salt, and pepper. Mix until just combined. Form into 1-inch meatballs and place on a tray.
02 - Heat 1 tablespoon olive oil in a large pot over medium heat. Working in batches, brown the meatballs on all sides for 4 to 5 minutes. Transfer to a plate; they do not need to be fully cooked at this stage.
03 - In the same pot, add remaining olive oil. Sauté diced onion until translucent, about 3 minutes. Add minced garlic and red pepper flakes; cook for 1 minute until fragrant.
04 - Pour in chicken broth and bring to a simmer. Return the browned meatballs to the pot. Cover and cook for 12 to 15 minutes until meatballs are cooked through.
05 - Reduce heat to low. Stir in heavy cream, grated Parmesan, and sun-dried tomatoes. Simmer gently for 3 to 4 minutes.
06 - Stir in baby spinach and cook until wilted, about 2 minutes. Adjust seasoning with salt and pepper to taste.
07 - Ladle soup into bowls. Garnish with fresh basil and additional Parmesan cheese if desired.
