Italian Turkey Meatball Soup - cooking recipe

Ingredients

2 -3 tablespoons extra virgin olive oil
1 large onion, finely chopped
3 garlic cloves, minced
2 large celery ribs, chopped
2 large carrots, chopped
1 red bell pepper, chopped
2 medium zucchini, chopped
1 1/2 tablespoons italian seasoning
1 (15 ounce) can diced tomatoes with juice
4 (15 ounce) cans chicken broth (about 7-8 cups)
1 cup water (if needed)
1/2 cup dry white wine
fresh ground black pepper
1/2 cup barley
salt
1 (16 ounce) bag fully cooked frozen turkey meatballs
2 -3 cups washed spinach leaves, stems removed
freshly grated parmesan cheese or romano cheese

Preparation

In a large soup pot, saute the onion in oil for a couple of minutes, then add garlic, celery, carrots, and red bell pepper. Cook for about 15 minutes, stirring occasionally.
Add zucchini and cook another 5 minutes. Add Italian Seasoning and cook for another few minutes.
Add canned tomatoes, chicken broth, wine, barley and freshly ground black pepper. Simmer for 30 minutes.
If too thick, add about a cup of water. Add frozen turkey meatballs; bring back to a boil and simmer another 20 minutes.
Add spinach; simmer 5 more minutes. Taste and add salt, if necessary, and simmer another few minutes.
Top each bowl with cheese and serve with salad and freshly baked bread or dinner rolls. (see Oatmeal Dinner Rolls.).