Ingredients
- 1 pound ground turkey
- 2 large eggs, beaten
- 1 large onion, chopped, divided
- 1/2 cup Italian seasoned bread crumbs
- 3/4 cup grated Parmesan cheese, divided
- 1/2 cup chopped parsley
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon coarse black pepper
- 2 containers (32 ounces each) chicken broth
- 1 cup ditalini pasta
- 3 cups fresh spinach leaves
Directions
- Stir turkey, eggs, 1/2 of the onion, bread crumbs, 1/2 cup Parmesan cheese, parsley, garlic, oregano, salt and pepper in a large bowl until well blended. Roll turkey mixture into balls using 1 tablespoon per meatball.
- Add meatballs and remaining ingredients, except pasta and spinach to slow cooker crock.
- Cover slow cooker and cook on HIGH for 3 to 3 1/2 hours or LOW for 6 to 6 1/2. Add pasta, cover and continue cooking for 15 minutes until pasta is tender and meatballs are cooked through.
- Stir in spinach and remaining Parmesan cheese before serving. Garnish with Parmesan cheese and coarse black pepper.
Serves: 6-8
