|1 tbsp / 15 ml||olive oil|
|2 cups / 500 ml||finely diced carrot|
|1 cup / 250 ml||finely chopped onion|
|1 cup / 250 ml||diced celery|
|4||garlic cloves, crushed|
|6 cups / 1.5 L||water or low sodium chicken broth|
|1 tsp / 5 ml||sea salt, or to taste|
|2 cups / 500 ml||coarsely chopped spinach or baby spinach|
|0.5 lb / 225 g||extra lean ground beef or ground turkey|
|1/2 cup / 125 ml||finely chopped parsley|
|3 tbsp / 50 ml||whole wheat bread crumbs|
|1/2 tsp / 2 ml||dried basil|
|freshly ground pepper, to taste|
In a large mixing bowl, combine ground meat, parsley, breadcrumbs, egg, basil and pepper. Using the palm of your hand, roll mixture into 1-inch (2.5 cm) balls. Set aside.
In a large saucepan, heat oil over medium heat. When pan is hot, add carrot, onions and celery; sauté for 10 minutes, or until vegetables are soft. Add garlic; sauté for another minute.
Add water, salt and bay leaves; bring to a boil over high heat. Gently add the meatballs to the soup, and continue to boil for 5 minutes without stirring.
Cover, reduce heat, and simmer for 25 minutes. Add spinach and cooked pasta to soup; stir and continue to cook for 5 minutes until spinach is wilted and pasta is heated through. (If using baby spinach, add during the last minute of cooking.)
|Serving Size||Per 1 serving (analyzed with extra lean beef meatballs)|
Source: Leslie Beck's Healthy Kitchen