Turkey Meatball Vegetable Soup

From Skinnytaste

SO good!  Everett ate 2 full bowls!  But labor intensive so start early.

Mini Meatballs (I do 1 lb. ground turkey, 1-2 egg whites, 1/4 c parm, 1/3 c breadcrumbs, 1 tsp salt)
32 oz. chicken broth
1 tbsp. olive oil
1 small chopped onion
1 cup diced carrots
1/2 cup diced celery
8 oz. zucchini (about 1 large), diced
2 cups chopped spinach
2-3 garlic cloves, minced
2- 14.5 oz. cans petite diced tomatoes
Parmesan cheese round (I didn't add this)
2 bay leaves
1-1/4 tsp Italian seasoning

Make meatballs (bake at 350 for about 20 minutes) and set aside.

Heat oil in Dutch oven and add the carrots, celery, onion and garlic.  Saute until tender, about 15 minutes.  Add the broth, tomatoes, Italian seasoning, salt and pepper; cook on low about 40 minutes.

Remove the bay leaves (and rind if added), and add the meatballs, zucchini and spinach.  Cover and simmer about 10 minutes.

Serve with grated parmesan on top.