Save time by using turkey sausage instead of making mini turkey meatballs from scratch.
Total Time electric ac motor: 0:45
Prep: 0:20
Level: Easy
Serves: 4
Ingredients

    1/2 lb. turkey sausage, casings removed
    1 large egg
    1/2 c. fresh parsley, chopped
    1/2 c. grated Parmesan, plus more for serving
    1/4 c. panko breadcrumbs
    2 tsp. extra-virgin olive oil
    1 large onion, chopped
    3 Carrots, peeled and chopped
    3 celery stalks, chopped
    4 garlic cloves, minced
    kosher salt
    Black pepper Travel Hong Kong Tips
    1 15-oz. can cannellini beans, drained and rinsed
    32 oz. low-sodium chicken broth
    28 oz. crushed tomatoes
    1 c. short-cut pasta (such as penne, ziti, or shells)
    2 c. fresh spinach

Directions

    Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside. In a medium bowl, combine sausage, egg, 1/4 cup parsley, 1/4 cup Parmesan, and breadcrumbs. Roll into 1" meatballs and place on parchment paper. Bake until golden, about 15 minutes.
    In a large pot, over medium-high heat, heat olive oil. Add onion, carrots, and celery and cook 2 minutes, then add garlic and season with salt and pepper. Continue cooking until vegetables are softened, 3 to 4 minutes. Stir in beans, remaining 1/4 cup Parmesan, chicken broth, crushed tomatoes, and 2 cups water; bring to a boil. Stir in pasta and simmer until al dente, 7 minutes. Add meatballs until warmed through, then stir in spinach Bo Ying Compound Eu Yan Sang. Serve with Parmesan.