Easy Tomato Soup with Turkey Balls (Print Version)

# Ingredients:

01 - 1/2 spoon garlic powder.
02 - 1 pound ground turkey.
03 - 1 spoon red chili flakes.
04 - 1 spoon Italian seasoning.
05 - 1/3 cup breadcrumbs.
06 - Salt and black pepper, to your liking.
07 - 1 spoon olive oil (for frying).
08 - 2 spoons basil pesto (optional).
09 - 1/2 spoon olive oil.
10 - 3 garlic cloves, chopped up small.
11 - 1 big yellow onion, diced.
12 - 1 large carrot, thinly sliced.
13 - 1 big can (28 oz) of crushed tomatoes.
14 - 1 can (15 oz) of lite coconut milk.
15 - 4 cups no-salt chicken broth.
16 - 1 spoon Italian seasoning.
17 - 1 cup orzo pasta.
18 - 1/2 spoon salt.
19 - Pepper to taste.
20 - About 2-3 cups fresh spinach leaves.
21 - Pesto (extra) for topping.
22 - Parmesan cheese, grated, for finishing.

# Instructions:

01 - Combine turkey, breadcrumbs, spices, pesto, salt, and pepper with your hands. Form 40-45 small balls.
02 - Heat oil in a pan. Fry the meatballs in small batches (about 5-6 minutes each) until golden, then set aside on a plate.
03 - Warm oil in a large pot. Cook onion, garlic, and carrot for around 3-5 minutes until tender.
04 - Pour in tomatoes, broth, coconut milk, seasoning, pasta, salt, and pepper. Drop the meatballs back in.
05 - Bring it to a boil, then reduce heat to low. Let it cook gently for 15-20 minutes, stirring occasionally.
06 - Stir spinach in and let it wilt, which should take about a minute.
07 - Ladle into bowls. Spruce it up with some pesto and Parmesan. Serve with bread.

# Notes:

01 - It can also be made in a slow cooker.
02 - Feel free to toss in extra veggies.

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