Turkey Ball Soup
Get ready to savor a bowl of warmth and comfort with this hearty Turkey Ball Soup, a delicious, nutritious twist on classic meatball soups! Loaded with juicy turkey meatballs seasoned with Parmesan and garlic, this recipe features a medley of tender vegetables, aromatic herbs, and a savory chicken broth base. Perfectly balanced with tender pasta and fresh spinach, this soup is both satisfying and wholesome, making it the ideal family-friendly meal. With just 20 minutes of prep time and a total cooking time of 30 minutes, you'll have a flavorful, soul-soothing dish ready in under an hour. Serve this cozy creation as a stand-alone dinner or pair it with crusty bread for an unforgettable meal. Keywords: turkey ball soup recipe, turkey meatball soup, hearty soup with vegetables, easy soup recipe, comforting dinner idea.
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Recipe Information
Ingredients
- 1 lb Ground turkey
- 0.5 cup Breadcrumbs
- 0.25 cup Parmesan cheese, grated
- 1 Egg
- 3 cloves Garlic, minced
- 1.5 tsp Salt
- 0.75 tsp Black pepper
- 2 tbsp Olive oil
- 1 Yellow onion, diced
- 3 Carrots, diced
- 2 Celery stalks, diced
- 8 cups Chicken broth
- 1 Bay leaf
- 0.5 tsp Dried thyme
- 0.25 cup Fresh parsley, chopped
- 0.5 cup Small pasta (such as ditalini or orzo)
- 2 cups Spinach leaves, roughly chopped
Instructions
In a large bowl, combine ground turkey, breadcrumbs, Parmesan cheese, egg, 1 minced garlic clove, 1 tsp salt, and 0.5 tsp black pepper. Mix until well combined.
Using your hands or a small scoop, shape the turkey mixture into small, bite-sized meatballs (about 1 inch in diameter) and set aside on a plate.
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Brown the meatballs in batches, about 2-3 minutes on each side, until lightly golden (they don’t need to be cooked through). Remove the meatballs from the pot and set aside.
Add the remaining tablespoon of olive oil to the same pot. Sauté the diced onion, carrots, celery, and remaining minced garlic for 5-7 minutes, until the vegetables are softened.
Pour in the chicken broth and add the bay leaf, dried thyme, and remaining 0.5 tsp salt and 0.25 tsp black pepper. Bring the broth to a gentle boil.
Reduce the heat to low and carefully add the meatballs back into the pot. Simmer for 15 minutes, partially covering the pot with a lid.
Add the pasta to the soup and cook for an additional 8-10 minutes, or until the pasta is tender. Stir occasionally to prevent the pasta from sticking.
Stir in the chopped spinach leaves and simmer for 1-2 more minutes, until the spinach is wilted.
Remove the bay leaf, taste the soup, and adjust seasonings if needed. Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.7 g | 16% | |
| Saturated Fat | 3.3 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 1487 mg | 65% | |
| Total Carbohydrate | 20.4 g | 7% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 5.5 g | ||
| Protein | 24.3 g | 49% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 138 mg | 11% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 695 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
