Delicious and comforting, Chicken Noodle Soup with Mini Turkey Meatballs is beyond Delicious!!
In a large bowl, mix ground turkey, egg, cracker crumbs, Parmesan, garlic, peppers, spinach and spices with your hands until well combined (being careful not to over-mix). Form the turkey mixture into about 40 mini meatballs. *See Note*
Heat 2 Tbsp olive oil in a large skillet over medium-high heat until hot, Add as many meatballs needed for soup, about 20, brown in batches being careful not to crowd the pan. Brown for about 10 minutes, turning occasionally.
Meanwhile, heat 1 Tbsp olive oil over medium heat in a Dutch oven or soup pot until hot. Add onion, garlic, carrots, celery, peppers and saute for about 7-8 minutes until veggies are beginning to soften.
Add broth, water, beans and spices. Heat over medium heat for 15 minutes. Add the meatballs, spinach and Udon Noodles, simmer soup for 30 minutes or until meatballs are heated through.
This recipe will make more mini meatballs needed for this soup. Freeze the remaining mini meatballs for another time. Line uncooked mini meatballs on a parchment lined baking sheet. Freeze meatballs until frozen solid. Place meatballs in ziplock freezer baggie and freeze until needed.