In a medium bowl, mix ground turkey, egg, breadcrumbs, Parmesan cheese, marinara sauce, spinach, parsley, basil, garlic, salt, and pepper.
Using damp hands, form turkey mixture into meatballs that are about 2 tablespoons each.
Spray a large stockpot with cooking spray and set to medium-high heat. Add in meatballs and brown on all sides, approximately 2 minutes on each side. Transfer meatballs to a bowl and set aside.
Add oil to the pot you cooked the meatballs in. Add in onion, carrots, and zucchini and sauté for 3-4 minutes.
Mix in Italian seasoning, pepper, pinch of salt, and garlic. Cook 2-3 minutes.
Add in beef broth, marinara sauce, beans, diced tomatoes, meatballs, parsley, and basil. Cook for 20-25 minutes.
Add in spinach and allow to cook until spinach begins to wilt.
Put 1-1/2 cups soup in 8 bowls. Sprinkle a little Parmesan cheese on the top of each bowl of soup.
Nutrition Facts
Italian Meatball and Vegetable Soup
Amount Per Serving (1 -1/2 cup)
Calories 210Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Cholesterol 62mg21%
Sodium 835mg36%
Carbohydrates 19g6%
Fiber 6g25%
Sugar 5g6%
Protein 22g44%
* Percent Daily Values are based on a 2000 calorie diet.