This soup pairs well with a side of 15 degree weather and a heated blanket. It’s hearty, healthy, and filling.
Spinach and Turkey Meatball Barley Soup Recipe
1-2 teaspoons olive oil
1 small onion
1 stalk of celery
1 cup barley
6 cups water
2-3 chicken bouillon cubes
1 bag of spinach
1/2 pound ground turkey
Salt and pepper
Heat oil in a stock pot over medium heat. Sauté onions until they are translucent. Add celery, water, bouillon cubes, and barely. Reduce heat and bring to a boil. Simmer for 40 minutes or until the celery and barely are cooked all the way through.
In the meantime, prepare the turkey meatballs by seasoning with salt and pepper. Form small- medium sized balls and cook over medium heat in a separate pan. Don’t overcook because you’re going to add this to the broth.
When there’s about 10-15 minutes left for the broth, add the meatballs and spinach.