Homemade turkey meatballs are the star of this hearty soup. Full of spinach, macaroni and carrots and topped with grated Parmesan, this recipe takes just about an hour from start to finish.
Preheat oven to 350 degrees F. Line a 15x10x1-inch baking pan with foil; coat foil with cooking spray. Combine breadcrumbs, salad dressing, egg white and pepper. Add ground turkey; mix well. Shape mixture into 3/4-inch meatballs (about 72). Place meatballs on the prepared baking pan. Bake about 10 minutes or until done (165 degrees F). Set aside.
Cook carrots and celery in hot oil in a large saucepan over medium heat for 5 minutes, stirring occasionally. Add water and broth; bring to boiling. Add macaroni. Return to boiling; reduce heat. Simmer, covered, for 7 minutes or until macaroni is just tender, stirring occasionally.
Add reserved meatballs and tomatoes to soup; heat through. Stir in spinach just before serving. To serve, ladle soup into bowls. If desired, sprinkle with Parmesan.
3 lean protein, 1 starch, 1 vegetable