Ingredients
1 egg, lightly beaten3/4 cup chopped onion, divided1/3 cup dry bread crumbs1/2 pound ground turkey1-1/2 teaspoons canola oil2 cups sliced fresh carrots1-1/2 cups chopped celery1 tablespoon butter4 cups fresh baby spinach3 cans (14-1/2 ounces each) chicken broth1 cup cubed cooked chicken breast2 tablespoons minced fresh parsley1/2 teaspoon dried thyme1/8 teaspoon salt1/8 teaspoon pepper1-1/4 cups acini di pepe pasta or small pasta shells
Preparation
In a large bowl, combine the egg, 1/4 cup onion and bread crumbs. Crumble turkey over mixture and mix well. Shape into 1-in. balls. In a large skillet, brown meatballs in oil until no longer pink; drain and set aside.
Meanwhile, in a large saucepan, saute the carrots, celery and remaining onion in butter until crisp-tender. Add the spinach, broth, chicken, parsley, thyme, salt, pepper and reserved meatballs. Cook, uncovered, over medium heat for 10 minutes.
Bring to a boil. Add pasta; cook, uncovered, for 6-7 minutes or until pasta is tender, stirring occasionally.
