After a long, cold day, THIS is the soup you’re craving to warm you up from the inside out! Mini meatballs and tender gnocchi swimming in a super creamy rosemary asiago broth with carrots, celery and onion. So full of cozy, delicious flavor.

INGREDIENTS – serves 2-4

1/2lb ground turkey (or whatever ground meat you prefer)
1/4t salt
1/4t black pepper
1/2t garlic powder
1/2t onion powder
1/4c asiago cheese, shredded (plus more later)

2T olive oil
1/4 onion, chopped
2 celery stalks, chopped
1 carrot, chopped
2-3 garlic cloves, minced
1t dried rosemary
1/4t dried thyme
2T flour

2c broth or water
1c milk
12oz pkg gnocchi (I like the mini ones for this if you can find them)
1/2c asiago cheese, shredded
1/4t white pepper

INSTRUCTIONS

In a medium bowl, gently stir together the turkey, salt, pepper, garlic powder, onion powder and 1/4c asiago. Scoop roughly 1T of mixture and roll into a meatball, place on a plate while you do the rest. (I use my smallest scoop for this then cut the scoops in half and roll them up).

Melt butter on medium heat in a medium dutch oven, brown meatballs on 3 sides then remove to a bowl and set aside.

Dump the onion, celery and carrot in the dutch oven with a small pinch of salt and let cook, stirring occasionally until browned, 3-4 minutes. Stir in garlic, rosemary and thyme and let cook until fragrant then sprinkle in flour and stir it in too. After about a minute, pour broth in while stirring, followed by the milk. Bring to a simmer then add the meatballs and gnocchi. Give it a good stir, cover with a vented lid and let cook for 10 minutes.

Remove from heat then sprinkle in the remaining asiago and white pepper. Stir until its completely mixed in.

ENJOY!