1tablespoonItalian seasoningusually just a blend of basil, oregano, rosemary, thyme and marjoram so you can add your own if you don’t have Italian seasoning
2large carrotschopped finely
2celery stalkschopped finely
1/4cupdry white wine
1cuporzomini shells or small pasta (can also use quinoa or brown rice if gluten-free)
6ouncesfresh organic baby spinach
Preheat oven to 350 degrees. Line a baking sheet with parchment paper or silpat.
In a medium bowl, mix the ground turkey, breadcrumbs, garlic, cheese, egg, ground flax, Italian seasoning, salt and pepper with your hands until thoroughly combined. Roll into small meatballs (remember they are going in the soup so they should be small) and place on the baking sheet. Bake for 30-40 minutes or until fully cooked through and browned.
While the meatballs are cooking, place oil, onion, carrots and celery into a large stock pot or dutch oven. Cook for 5-8 minutes or until desired softness of the vegetables is attained.
Add broth and wine and bring to a boil. Cover, reduce heat and simmer for 10 minutes. Add uncooked pasta and Italian seasoning to broth and cook another 6-8 minutes, until the pasta is tender. Add meatballs and fresh spinach. Stir for a minute or two until spinach is wilted. Top with additional freshly grated Parmesan cheese if desired.