Prep Time:	30 mins
Cook Time:	10 mins

Ingredients:

• 2 tbsp olive oil, divided
• 3 cloves garlic, minced
• 1 onion, diced
• 3 carrots, peeled and diced
• 2 stalks celery, diced
• 1/2 tsp dried thyme
• 5 cu chicken stock
• 2 tbsp fresh parsley leaves
• 1/4 cu freshly grated Parmesan cheese
• 2 bay leaves (optional)
• 2 cu baby spinach (optional)

• 1 lb ground turkey
• 1/3 cu Panko
• 1/4 cu freshly grated Parmesan cheese (optional)
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• 1/2 tsp dried parsley
• 1/4 tsp garlic powder
• 1/4 tsp crushed red pepper flakes
• Kosher salt and freshly ground pepper, to taste

1. In a large bowl, combine ground turkey, Panko, Parmesan, oregano, basil, parsley, garlic powder, and red pepper flakes, season with salt and pepper. Stir until well combined. Roll the mixture into 1.5 in. meatballs forming about 18-20 meatballs.
2. Heat 1 tbsp olive oil in a large stockpot or Dutch oven over medium heat. Add meatballs, in batches, and cook until all sides are browned, about 2-3 mins. Transfer to a paper towel-lined plate; set aside.
3. Add remaining 1 tbsp olive oil to pot. Add garlic, onion, carrots, and celery. Cook, stirring occasionally, until tender, about 3-4 mins.
4. Stir in thyme until fragrant, about 1 min.
5. Whisk in chicken stock, bay leaves, and 1 cu water; bring to a boil.
6. Stir in meatballs; reduce heat and simmer until meatballs are cooked through, about 10-12 mins.
7. Stir in spinach until wilted, about 2 mins.
8. Serve immediately, sprinkled with Parmesan and garnished with parsley, if desired.