Ravioli Soup with Spinach

I was strolling through the Trader Joe's in Reisterstown today, when I came upon the most beautifully smelling, freshly baked Ciabatta bread. I just had to have them! Then I passed the fresh meat case and the ground turkey was an amazing price (as are most items in
Trader Joe's). My original thoughts were moving toward some sort of BBQ sandwiches, but then I had to get to my car! It was so windy and bitterly cold out. Today just screamed Soup!!!!

1-1/2 pounds ground Turkey

8 oz dried mini Ravioli

1- 10 oz bag baby Spinach

2-32 oz cartons of Chicken Stock

2-1/2 c of water
2 tbsp Olive Oil

1 tbsp Butter (you really didn't think I'd leave it out, did you?)

1 small Onion, chopped
1 Carrot, chopped

2 cloves Garlic, minced

1/4 c regular Bread Crumbs

1 tbs dried Italian seasoning

1 tsp dried Parsley

1 tsp Salt, divided

1/4 tsp pepper

1 egg

2 tbs milk

In a stock pot, over medium heat, heat the olive oil and melt the butter. Add 3/4 of the chopped onion, half the garlic, and the chopped carrot. Add 1/2 tsp salt. Cook until tender, about 5 minutes.

While the vegetables cook, mince the remaining onion and put into a large bowl. To the bowl add the bread crumbs, Italian seasoning, parsley, 1/2 tsp salt, the pepper, and the ground turkey. In a separate bowl, beat the egg and milk together, then add this to the large bowl as well. Mix until combined.

Once the vegetables are tender, add the chicken stock and water. Raise the heat to medium high and bring to a simmer. Pinch off a tiny bit of the turkey mixture and drop it in the broth. Simmer until done. This shouldn't take more than 5 minutes. Taste and adjust your seasoning if necessary. Using a teaspoon, measure and roll out your meatballs.

Cover the pot and bring the broth to a boil. Add the pasta and the meatballs. Cover and bring the soup back up to a boil. Once it boils, lower the heat to medium. Cook the pasta according to manufacturer's directions. During the last minute of cooking, add the spinach. Stir until the spinach is wilted.

Serves 6 (with leftovers)

TIP: This is something I picked up from Food Network (which I watch entirely TOO MUCH of!), if you aren't going to eat all the soup at one sitting, cook the pasta separately and add to the soup. If you store the soup with pasta in it, it will absorb more of the liquid and be uber mushy.