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.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Stir in the chopped spinach leaves and simmer for 1-2 more minutes, until the spinach is wilted.

Step 9

Remove the bay leaf, taste the soup, and adjust seasonings if needed. Garnish with freshly chopped parsley before serving.

Nutrition Facts

Serving size	3520.9 grams (3520.9g)

Amount per serving	% Daily Value*
Calories	2107

Total Fat 80.30g	103%
Saturated Fat 21.70g	109%
Polyunsaturated Fat 4.40g
Cholesterol 538mg	179%
Sodium 10147mg	441%
Total Carbohydrate 198.10g	72%
Dietary Fiber 27.00g	96%
Total Sugars 37.70g
Protein 159.50g	319%

Vitamin D 48IU	240%
Calcium 963mg	74%
Iron 24mg	133%
Potassium 5015mg	107%

*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.

Source of Calories

Fat: 33.6%

Protein: 29.6%

Carbs: 36.8%