Turkey Meatball Soup with Spinach and Vermicelli

Preheat the oven to 180 degrees.

Pass the turkey fillet through a meat grinder or chop in a blender until ground.

Soak white bread in water. You can replace it with breadcrumbs.

Finely chop the parsley.

Grate the garlic on a fine grater.

Add an egg, soaked bread, chopped parsley, and grated garlic to the minced meat. Salt and pepper to taste. Mix thoroughly.

Cover the baking sheet with parchment paper.

Shape the ground meat into balls the size of your palm and place them on a baking sheet.

Put the baking tray with meatballs in the oven for 15 minutes.

While the meatballs are baking, put a pot of water on the stove.

Grate the carrot on a coarse grater, chop the onion into cubes. Sauté the vegetables in vegetable oil until golden brown.

Add the sautéed carrots and onions to the boiling water. Reduce the heat.

After 5 minutes, add vermicelli and frozen spinach (or chopped fresh). Cook for 5 minutes.

Remove the cooked meatballs from the oven and add them to the soup.

Salt and pepper to taste. Turn off the heat and let the soup steep for a few minutes before serving.