Vegetables and lean meatballs streamline a traditional Italian meatball soup to make it lighter while keeping all the great flavor. Save some of the meatball soup to make a delicious casserole for later.
Preheat oven to 350°F. Line a 15x10x1-inch baking pan with foil. Coat foil with cooking spray; set aside. In a large bowl combine bread crumbs, egg product, garlic, Italian seasoning, and black pepper. Add ground beef and ground turkey; mix well.
Using damp hands, shape meat mixture into 1- to 1¼-inch meatballs (45 to 50 meatballs total). Place meatballs in the prepared baking pan. Bake 12 to 15 minutes or until done in centers (165°F).
Transfer half of the cooked meatballs to a 4-cup glass measuring cup; set aside. In a 6-quart Dutch oven, combine the remaining cooked meatballs, the broth, the water, mushrooms, and crushed red pepper. Bring to boiling; reduce heat. Simmer, uncovered, 2 minutes. Add stir-fry vegetables. Bring to boiling; reduce heat. Simmer, covered, 2 minutes. Add Swiss chard (if using), tomatoes, and zucchini. Cover and cook about 2 minutes more or just until chard and zucchini are tender.
Add spinach (if using). Cook 1 minute more. Ladle enough of the vegetables and broth over the meatballs in the measuring cup to measure 3 cups total mixture. Store as directed (see Tip); use to make Cheesy Meatball Casserole. Divide the remaining mixture from the Dutch oven among six serving bowls. If desired, sprinkle with Parmesan cheese and serve with optional crusty bread.
Tip: To store, transfer the 3 cups of meatballs-vegetable-broth mixture to an airtight container. Cover; seal. Store in the refrigerator up to 2 days. Use to make the Cheesy Meatball Casserole (see associated recipe).