French Onion Soup & Mini Meatballs Pasta

1. Make the mini meatballs by first combining half the breadcrumbs with the milk and letting them sit for 5 minutes.
2. You can slice the onions in the meantime.
3. Combine the soaked breadcrumbs with the turkey meat, the rest of the breadcrumbs, salt, pepper, onion powder, garlic powder, thyme and the egg.
4. Form 1” meatballs.
5. Heat the olive oil in the Dutch oven and add the meatballs.
6. Brown on both sides and then remove from the pot.
7. Lower the heat.
8. Melt the butter in the pot and add the onions.
9. Stir occasionally and cook for 20 minutes until browned and caramelized.
10. Season with salt and pepper.
11. Add the white wine and cook until evaporated then add in the pasta, thyme, Worcestershire, and beef bone broth.
12. Bring the pot to a simmer and then add in the meatballs.
13. Cover and simmer for about 15 minutes until the pasta is cooked through.
14. Stir in the half & half and cook for another couple minutes.
15. I like to transfer mine to a shallower baking dish but you can keep it in the same pot if you like.
16. Add the shredded cheese on top and broil for 5 minutes until cheese is bubbly.
17. Serve with fresh thyme and some cheesy crostinis on the side to dip!

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