8 ounces ground turkey
¼ cup grated Parmesan cheese, plus more for topping
¼ cup chopped fresh parsley, divided
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1 large egg, lightly beaten
1 clove garlic, grated
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
2 carrots, diced
2 stalks celery, diced
1 quart chicken broth
3 cups water
9-ounce package cheese tortellini
4 cups loosely packed baby spinach (about 3 ounces)
1. Combine ground turkey, Parmesan, 2 tablespoons parsley, egg, garlic, ½ teaspoon salt and pepper to taste in a medium bowl; mix with your hands until just combined. Form into 1-inch meatballs and set aside.
2. Heat olive oil in pot or Dutch oven over medium-high heat. Add meatballs and cook, turning, until golden, three to four minutes. Remove to a plate.
3. Add carrots and celery to the pot; cook, stirring, until just softened, about five minutes. Add broth and water; bring to boil. Return meatballs to pot along with the remaining parsley and ½ teaspoon salt. Simmer until meatballs are just cooked through, about two minutes.
4. Add tortellini and cook until they float to the top, about four minutes. Add spinach and cook, stirring, until wilted, one minute. Season with salt and pepper. Top with more Parmesan.
Adapted from Food Network Magazine by Pittsburgh Post-Gazette