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!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

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)

Directions

Step 1

In a large mixing bowl, combine ground turkey, egg, breadcrumbs, Parmesan cheese, minced garlic, parsley, salt, and black pepper. Mix until well combined.

Step 2

Form the mixture into small, bite-sized meatballs, about 1 inch in diameter, and set aside on a plate or tray.

Step 3

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.

Step 4

In the same pot, add the diced onion, sliced carrots, and sliced celery. Sauté for 5 minutes or until the vegetables are softened.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Remove the bay leaf before serving. Taste and adjust seasoning with additional salt and pepper if needed.

Step 9

Serve hot with crusty bread or crackers on the side if desired.

Nutrition Facts

Serving size	3464.4 grams (3464.4g)

Amount per serving	% Daily Value*
Calories	1847

Total Fat 89.50g	115%
Saturated Fat 27.90g	140%
Polyunsaturated Fat 4.60g
Cholesterol 589mg	196%
Sodium 9957mg	433%
Total Carbohydrate 108.60g	39%
Dietary Fiber 18.10g	65%
Total Sugars 35.20g
Protein 160.40g	321%

Vitamin D 54IU	269%
Calcium 1205mg	93%
Iron 20mg	113%
Potassium 4132mg	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.

Source of Calories

Fat: 42.8%

Protein: 34.1%

Carbs: 23.1%