Description
This Mini Turkey Meatball Vegetable Soup is a hearty and healthy meal featuring lean ground turkey meatballs baked to perfection and simmered in a savory broth loaded with fresh vegetables and herbs. It’s a comforting, protein-rich soup perfect for a nutritious lunch or dinner.
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-container 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 garlic cloves (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
- 8 oz zucchini (diced)
- 2 cups fresh spinach (chopped)
- Extra parmesan cheese for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F to prepare for baking the turkey meatballs to a juicy and firm texture.
- Prepare Meatball Mixture: In a large bowl, combine ground turkey, seasoned breadcrumbs, egg, finely chopped parsley, minced onion, garlic, kosher salt, and grated Parmesan cheese. Gently mix with clean hands until all ingredients are evenly incorporated.
- Form and Bake Meatballs: Shape the mixture into small meatballs about 1 tablespoon each, totaling approximately 42 meatballs. Place them on a baking sheet and bake in the preheated oven for about 12 minutes until cooked through.
- Sauté Vegetables: While the meatballs bake, heat 2 teaspoons of extra virgin olive oil in a large pot or Dutch oven over medium-high heat. Add diced carrots, celery, chopped onion, and minced garlic, sautéing for about 15 minutes until tender and fragrant.
- Add Broth and Tomatoes: Pour in the reduced sodium chicken broth and add the canned petite diced tomatoes along with the optional Parmesan cheese rind. Season with kosher salt and fresh black pepper.
- Add Herbs and Simmer: Add the rosemary sprig, bay leaves, chopped fresh basil, and Italian parsley. Cover the pot, reduce heat to low, and let the soup simmer gently for 40 minutes to develop flavors.
- Finish Soup: 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 for an additional 8 to 10 minutes until zucchini is tender and meatballs are heated through. Adjust seasoning with salt and pepper as needed.
- Serve: Ladle the soup into bowls and optionally sprinkle with extra grated Parmesan cheese before serving for an added savory touch.
Notes
- If you want to make this gluten free, use gluten-free breadcrumbs and be sure to check the labels on the chicken broth to avoid gluten-containing ingredients.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 229
- Sugar: 4 g
- Sodium: 747 mg
- Fat: 9 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 21 g
- Cholesterol: 87 mg
