Turkey Meatball Soup
Warm up with a comforting bowl of Turkey Meatball Soup, a hearty, flavor-packed dish that’s as nourishing as it is delicious. This easy-to-make recipe features tender, handmade turkey meatballs infused with garlic, Parmesan cheese, and fresh parsley, simmered to perfection in a rich, aromatic broth. Loaded with wholesome vegetables like carrots, celery, and spinach, and seasoned with dried thyme, oregano, and a hint of bay leaf, this soup is the ultimate one-pot meal for busy weeknights or cozy weekends. With just 20 minutes of prep and a total cook time of 50 minutes, this family-friendly dish is ideal for meal prep, offering six generous servings of pure comfort. Serve hot with crusty bread to soak up every last drop of this irresistible Turkey Meatball Soup!
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Recipe Information
Ingredients
- 1 pound Ground turkey
- 1 large Egg
- 0.5 cup Breadcrumbs
- 0.25 cup Parmesan cheese (grated)
- 3 cloves Garlic (minced)
- 2 tablespoons Fresh parsley (chopped)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 medium Onion (diced)
- 2 medium Carrot (sliced)
- 2 stalks Celery (sliced)
- 8 cups Chicken broth
- 1 14.5-ounce can Diced tomatoes (canned)
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 1 whole Bay leaf
- 2 cups Spinach (fresh, roughly chopped)
Instructions
In a large mixing bowl, combine ground turkey, egg, breadcrumbs, Parmesan cheese, minced garlic, parsley, salt, and black pepper. Mix until well combined.
Form the mixture into small, bite-sized meatballs, about 1 inch in diameter, and set aside on a plate or tray.
In a large pot or Dutch oven, heat olive oil over medium heat. Add the meatballs in batches and cook until browned on all sides (about 5-7 minutes per batch). Remove the meatballs and set them aside.
In the same pot, add the diced onion, sliced carrots, and sliced celery. Sauté for 5 minutes or until the vegetables are softened.
Stir in the chicken broth, canned diced tomatoes (with their juices), dried thyme, dried oregano, and the bay leaf. Bring the mixture to a boil, then reduce the heat to a simmer.
Carefully return the browned meatballs to the pot. Let the soup simmer for 15-20 minutes, or until the meatballs are cooked through and the vegetables are tender.
Add the roughly chopped spinach to the pot and stir. Let the soup simmer for an additional 2-3 minutes until the spinach is wilted.
Remove the bay leaf before serving. Taste and adjust seasoning with additional salt and pepper if needed.
Serve hot with crusty bread or crackers on the side if desired.
Nutrition Facts
Calories |
1847 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.5 g | 115% | |
| Saturated Fat | 27.9 g | 140% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 589 mg | 196% | |
| Sodium | 9957 mg | 433% | |
| Total Carbohydrate | 108.6 g | 39% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 35.2 g | ||
| Protein | 160.4 g | 321% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1205 mg | 93% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 4132 mg | 88% | |
*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.
