Turkey Meatball and Greens Soup

1. Prepare Broth

Pour the chicken broth and two tablespoons of olive oil into a large pot. Bring this mixture to a vigorous boil.

2. Mix Meatball Ingredients

In a large bowl, combine the ground turkey, panko bread crumbs, parsley, lightly beaten egg, minced garlic, kosher salt, black pepper, and 1/2 cup of freshly grated Parmesan. Mix these ingredients until they are well combined.

3. Form Meatballs

Roll the mixture into meatballs, aiming for either 12 medium-sized or 20 smaller ones. Place these meatballs on a baking sheet lined with lightly oiled aluminum foil or a silicone baking mat.

4. Broil Meatballs

Broil the meatballs in the oven for 3 to 4 minutes on each side until they are browned. This browning step is crucial as it adds a delightful flavor and texture to the meatballs.

5. Cook Pasta

Once the broth is boiling, add your chosen pasta to the pot. Cook the pasta over medium heat until it reaches an al dente texture, then reduce the heat to a low simmer.

6. Add Meatballs

Gently add the broiled meatballs to the simmering broth and let them cook for another 3 to 5 minutes, stirring occasionally to ensure they heat through evenly.

7. Add Greens and Lemon Zest

When the meatballs are cooked, remove the pot from the heat. Stir in the thinly sliced baby spinach or kale and the lemon zest, allowing the greens to wilt while maintaining their vibrant color. Season the soup with additional salt and pepper to taste.

8. Serve Soup

To serve, divide the soup among four bowls. Finish each bowl with a drizzle of olive oil, a sprinkle of more freshly grated Parmesan, and a squeeze of lemon juice. If desired, scatter some roughly chopped fresh dill, oregano, or basil on top for a burst of fresh herb flavor.