This soup was made from those goodies that are left in the fridge at the end of the week but turned out amazing!! And of course I had to share!
Italian Butter Soup
2 cans of beef broth
1 lbs of turkey
2-3 carrots, chopped
4-5 mushrooms, sliced
1-2 tablespoons of EVOO
A handful of spinach
Pour all of the beef broth into a medium pot. Add the chopped carrots and set to medium high heat while you cook the meatballs.
Mix together the turkey, and spices. Form into meatballs and cook on medium in a pan with the EVOO.
Set meatballs aside, and cook the mushrooms until browned. Add meatballs, mushrooms, and spinach to the beef broth. And cook for an additional 5-8 minutes.
See y’all later!