Turkey-Meatball and Spinach Soup

 I was going to call this "Sphere Soup" because that's how I was thinking about it, but a dish should really be named after its key components.  Of all the things I put in here, the meatballs and spinach are what you taste the most.

This soup got its inspiration from a Quarantine Quitchen.  Elizabeth made a black bean and sweet potato soup with Cuban influences.  I changed the black beans to chickpeas, ham to turkey meatballs, and it kept going from there.  So nothing like the original soup, which sounded good, but I'd had sweet potatoes recently.

Israeli (pearl) couscous is kind of pricey and hard to find.  Try the kosher aisle or where they keep the fancy rice and pasta.  I almost used small shells, but I was laughing at the idea of all the chewable ingredients being spherical.

While this soup is simple, it does have a lot of elements and more than a pot and cutting board to clean.  Sorry.  It's also a main dish soup, and much lighter than it sounds.  I lost some weight that week, despite the pasta.

1 lb ground turkey

*1/8 tsp ground pepper
*1/2 tsp paprika
*1/2 tsp cumin
*1/4 tsp celery salt
*1/2 tsp parsley flakes
*1/4 C breadcrumbs
1 qt unsalted chicken stock
1 Tb olive oil
*1/2 C diced onion
1 15 oz can chickpeas
2/3 C dry Israeli couscous or 3/4 C another small pasta
1 10 oz package (brick) frozen chopped spinach
salt to taste

1.  In a bowl, combine breadcrumbs and spices.  I actually used 1/4 tsp of black pepper and it was too much, so I'm cutting it for the post.  Knead spice mixture into the ground turkey.  Cover and refrigerate while you get other things started.

2.  Drizzle oil in a soup pot and heat over medium-high.  Add onions and cook until softened, about 5 minutes.  Add stock, chickpeas, and the spinach brick.  It's ok if it's still frozen, since you have almost half an hour to simmer the pot.

3.  Preheat oven to 350º.  Roll turkey mixture into 1 Tb balls (half-ounce).  It should give you 32.  Arrange on a foil-lined, rimmed baking sheet and cook for about 20 minutes, turning sheet halfway through.

4.  Bring 2 C of water to a boil in a saucepan.  Add pasta and cook until not quite done, since it will continue to cook once added to the soup.  Drain, rinse, and add to the soup pot, which should be boiling by now.  Lower heat to a simmer while you wait for the meatballs to finish.

5.  Add cooked meatballs and stir.  I also chopped up and added the last of the roasted cauliflower leaves, so mine has extra greenery in it.  Carefully taste and add salt if needed.  Ladle into bowls, dividing up the meatballs, and serve hot.

Difficulty rating  :)