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Preheat oven to 350°F. Line a 15x10x1-inch baking pan with foil; coat foil with cooking spray. In a large bowl combine bread crumbs, dressing, egg white, and black pepper. Add ground turkey; mix well. Shape mixture into 3/4-inch meatballs (about 72). Place meatballs on the prepared baking pan. Bake about 10 minutes or until done (165°F). Set aside.
In a 4-quart Dutch oven cook carrots and celery in hot oil over medium heat for 5 minutes, stirring occasionally. Add water and broth; bring to boiling. Add macaroni. Return to boiling; reduce heat. Simmer, covered, for 7 minutes or until macaroni is just tender, stirring occasionally.
Add meatballs and tomatoes to soup; heat through. Stir in spinach just before serving. To serve, ladle soup into bowls. If desired, sprinkle with Parmesan cheese.