Turkey Meatball Soup
A comforting and light soup featuring tender turkey meatballs, a savory vegetable broth, and plenty of fresh vegetables. It's a wholesome one-pot meal perfect for a weeknight dinner, ready in under an hour.
For 4 servings
Prepare the turkey meatballs
- In a medium bowl, combine the ground turkey, breadcrumbs, parmesan cheese, beaten egg, 1 minced garlic clove, dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper.
- Mix gently with your hands until just combined. Be careful not to overmix.
- Roll the mixture into small, 1-inch meatballs. You should have about 16-20 meatballs.
Sear meatballs and sauté vegetables
- Heat the olive oil in a large pot or Dutch oven over medium-high heat.
- Carefully add the meatballs in a single layer and cook for 3-4 minutes, turning occasionally, until browned on all sides. They don't need to be cooked through.
- Remove the meatballs with a slotted spoon and set them aside on a plate.
- Add the chopped onion, carrots, and celery to the same pot. Sauté for 5-6 minutes until softened.
- Add the remaining 2 minced garlic cloves and cook for another minute until fragrant.
Simmer the soup
- Pour in the vegetable broth and bring to a simmer, scraping up any browned bits from the bottom of the pot.
- Gently return the seared meatballs to the pot.
- Reduce the heat to low, cover, and let the soup simmer for 10 minutes. This allows the flavors to meld and the meatballs to cook through.
Add pasta and finish the soup
- Increase the heat to medium, bring the soup back to a gentle boil, and stir in the ditalini pasta.
- Cook for 8-10 minutes, or until the pasta is al dente, stirring occasionally.
- Turn off the heat and stir in the fresh spinach. Let it sit for 1-2 minutes until the spinach has wilted.
- Taste and adjust seasoning with the remaining salt and pepper if needed.
Serve
- Ladle the hot soup into bowls.
- Garnish with extra parmesan cheese if desired and serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra tender meatballs, add a tablespoon of milk or water to the meat mixture.
- 2Don't overcrowd the pot when searing the meatballs; cook them in batches if necessary to ensure they brown properly.
- 3If you plan on having leftovers, cook the pasta separately and add it to individual bowls to prevent it from getting mushy in the soup.
- 4Feel free to add other vegetables like chopped zucchini or green beans in the last 10 minutes of simmering.
- 5Using a small cookie scoop can help you make uniformly sized meatballs quickly and easily.
- 6For a richer flavor, use chicken broth instead of vegetable broth.
Adapt it for your goals.
Gluten free
Use certified gluten-free breadcrumbs and your favorite gluten-free small pasta.
low carbLow carb
Omit the pasta and breadcrumbs. You can add more low-carb vegetables like zucchini noodles or cauliflower rice at the end.
dairy freeDairy free
Skip the parmesan cheese in the meatballs and for the garnish. The soup will still be delicious.
quickQuick
To save time, use good-quality pre-made turkey meatballs. Sear them and proceed with the recipe.
high proteinHigh protein
Add a can of rinsed cannellini beans along with the broth to boost the protein and fiber content.
Why this is on our healthy list.
Excellent Source of Lean Protein
Ground turkey is a fantastic source of lean protein, which is essential for muscle repair, satiety, and maintaining a healthy metabolism.
Rich in Vegetables
With carrots, celery, onions, and spinach, this soup provides a variety of vitamins, minerals, and antioxidants that support overall health.
Hydrating and Filling
The broth-based nature of the soup helps with hydration, while the combination of protein, fiber, and carbs makes it a filling and satisfying meal.
Frequently asked questions
Yes, this soup is a very healthy option. It's packed with lean protein from the turkey, loaded with vitamins and fiber from the vegetables, and made with a light broth. It's a balanced and satisfying meal.