Description
This Mini Turkey Meatball Vegetable Soup is a hearty, flavorful, and nutritious dish featuring lean turkey meatballs simmered in a savory vegetable broth with fresh herbs and a medley of vegetables. Perfectly balanced and comforting, it’s ideal for a wholesome family meal.
Ingredients
Scale
Meatballs
- 20 oz ground turkey breast 93% lean (1.3 lb)
- 1/4 cup seasoned whole wheat breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup parsley (finely chopped)
- 1 large egg
- 1/4 cup onion (minced)
- 1 clove garlic (minced)
- 1/4 tsp kosher salt
Soup
- 32 oz reduced sodium chicken broth
- 2 tsp olive oil (extra virgin)
- 1/2 cup chopped onion
- 1 cup diced carrots
- 1/2 cup diced celery
- 2 cloves garlic (minced)
- 2 14.5 oz cans petite diced tomatoes
- Parmesan cheese rind (optional)
- 1 fresh rosemary sprig
- 2 bay leaves
- 2 tbsp chopped fresh basil
- 1/4 cup chopped fresh Italian parsley
- 1/2 tsp kosher salt and fresh black pepper to taste
- 8 oz zucchini (diced)
- 2 cups fresh spinach (chopped)
- Extra Parmesan cheese for garnish (optional)
Instructions
- Preheat the oven: Set your oven to 400°F to prepare for baking the meatballs.
- Prepare the meatball mixture: In a large bowl, combine ground turkey, seasoned whole wheat breadcrumbs, egg, chopped parsley, minced onion, minced garlic, kosher salt, and grated Parmesan cheese. Gently mix with clean hands until all ingredients are evenly incorporated, forming a smooth mixture.
- Form and bake meatballs: Shape the mixture into small meatballs about 1 tablespoon each, yielding approximately 42 meatballs. Place them on a baking sheet and bake in the preheated oven for about 12 minutes until cooked through.
- Sauté the vegetables: While meatballs bake, heat olive oil in a large pot or Dutch oven over medium-high heat. Add diced carrots, celery, chopped onion, and minced garlic. Sauté for about 15 minutes until the vegetables are tender and fragrant.
- Add liquids and herbs: Pour in the reduced sodium chicken broth and diced tomatoes along with their juice. Add the Parmesan cheese rind (if using), rosemary sprig, bay leaves, fresh basil, and Italian parsley. Season with 1/2 teaspoon kosher salt and freshly ground black pepper. Stir well.
- Simmer the soup: Cover the pot and reduce the heat to low. Let the soup cook gently for 40 minutes so flavors meld together beautifully.
- Finish with meatballs and greens: Remove the bay leaves, rosemary sprig, and Parmesan rind from the pot. Add the baked turkey meatballs, diced zucchini, and chopped spinach to the soup. Cover and simmer on low for an additional 8 to 10 minutes until zucchini is tender and meatballs are heated through.
- Adjust seasoning and serve: Taste the soup and add salt and pepper if needed. Serve hot with extra grated Parmesan cheese on the side, if desired, for garnish.
Notes
- To make this recipe gluten free, substitute seasoned whole wheat breadcrumbs with gluten-free breadcrumbs.
- Check the labels on chicken broth to ensure they are gluten free or meet dietary preferences.
- Use fresh herbs when possible for the best flavor, but dried herbs can be substituted in smaller quantities.
- Leftover soup can be stored in the refrigerator for 3-4 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 229 kcal
- Sugar: 4 g
- Sodium: 747 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 21 g
- Cholesterol: 87 mg
