Gnocchi Turkey Meatball Soup
By: Marybeth
Published: Sunday, May 1, 2011 - 1:46pm

Ingredients




Turkey Meatballs:
1 pound Ground Turkey
1 cup Honey Flavored Panko Crumbs
1 tablespoon Minced Garlic
1 Egg
2 tablespoons Half& Half
1 1/2 tablespoons Olive Oil
2 tablespoons Parsley
1/4 cup Parmesan Cheese
1/4 teaspoon Cayenne Pepper
1/2 teaspoon Johnny's Turkey Seasoning
Salt& Pepper
Soup Base:
4 cups Chicken Broth
2 cups Half& Half
1 teaspoon Celery Salt
1 tablespoon Chopped Garlic
1/2 cup Shredded Carrot
1/2 cup Diced Onion
1 tablespoon Olive Oil
1 teaspoon Herbs De Provance
16 ounces Package Potato gnocchi
1 cup Frozen Defrosted Spinach
1/2 tablespoon Johnny's Garlic Seasoning
Salt, Pepper& Cayenne to taste

Preparation

1 Mix all ingredients together and form into about a walnut sized, maybe little smaller meatballs. Pan fried on all sides just until brown, and then bake the meatballs in the oven at 350 degrees for another 20 minutes to finish cooking. 2 Sauté the onion, carrot, and garlic in olive oil until tender and translucent. In a soup pot, add the broth, half & half, sauté veggies, and all seasonings. Heat to a rolling boil then add the gnocchi and gently boil for 4 minutes. Turn the heat down to a simmer and add the spinach and cooked meatballs simmer for an additional 5 minutes. If the soup is not the consistency you like, simply thicken with a corn starch slurry.