Turkey Meatball and White Bean Soup

Yummy soup for a hot September day...This hearty and healthy soup is a blend of minestrone, Italian wedding soup and a classic chicken noodle. Whatever the inspiration, it turned out great.

For the meatballs:
- you'll need two pounds or so of ground turkey. Add a pinch of rosemary, a tsp garlic powder, salt and pepper, a handful of bread crumbs and mix well. Form into golf ball sized meatballs and bake at 350 for 40 minutes.

- next, heat your soup pot with olive oil and saute 5 cloves of garlic, minced and 1 shallot, minced and 3/4 cup barley for two minutes.
- add 1 box of chicken or turkey stock, and about 2 cups boiling water, and 2 stalks chopped celery. Simmer to cook the barley, about 30 minutes.
- with about 8 minutes remaining, add about a cup of your favorite frozen tortellini, a can of small white navy beans and a bag of spinach and the baked meatballs.
- season with salt and pepper, ladle and enjoy.


Moolicious!