Mini Turkey Meatball Vegetable Soup Recipe

I absolutely love sharing this Mini Turkey Meatball Vegetable Soup Recipe because it’s one of those comforting, healthy dishes that feels like a warm hug on a chilly day. When I first tried making turkey meatballs, I was surprised at how tender and flavorful they turned out, especially paired with a rich, veggie-packed broth that’s anything but boring. This soup is quick enough for weeknights but hearty enough to please even the pickiest eaters at the dinner table.

You’ll find that this Mini Turkey Meatball Vegetable Soup Recipe is perfect for when you want something nourishing without the hassle of fancy ingredients. The mix of fresh herbs, tender veggies, and those little meatballs baked to perfection really makes it stand out. Plus, it’s a wholesome meal that freezes beautifully, so you can have comforting leftovers ready anytime.

this …

Ingredients You’ll Need

These ingredients come together to create a balanced, hearty soup. I like keeping stocked on good-quality chicken broth and fresh herbs—they really make the flavor pop in this Mini Turkey Meatball Vegetable Soup Recipe.

• Ground turkey breast: Choose 93% lean for moist meatballs without extra fat.
• Whole wheat breadcrumbs: Adds texture and helps bind the meatballs; you can swap for gluten-free here.
• Parmesan cheese: Grated cheese adds savory depth both in the meatballs and the soup.
• Fresh parsley: Gives brightness and a mild herbal note.
• Egg: Acts as a natural binder so your meatballs hold together perfectly.
• Onion and garlic: Build the aromatic base, essential for that comforting homemade flavor.
• Kosher salt and black pepper: Seasoning is key to bringing out all the flavors.
• Reduced sodium chicken broth: Keeps the soup flavorful but not too salty.
• Extra virgin olive oil: For sautéing veggies, adding a lovely richness.
• Carrots, celery, zucchini, spinach: Classic soup veggies that bring color and vitamins.
• Petite diced tomatoes: Add tangy sweetness and body to the broth.
• Parmesan rind (optional): I like adding this while simmering for an extra umami punch.
• Fresh rosemary sprig and bay leaves: Infuse herbal warmth during cooking.
• Fresh basil and Italian parsley: Stirred in at the end for fresh, vibrant flavor.

Variations

I often tweak this Mini Turkey Meatball Vegetable Soup Recipe depending on what’s in my fridge or dietary needs at the moment. Don’t hesitate to get creative—this soup is a blank canvas that welcomes your personal touch!

• Gluten-Free Version: I swap out whole wheat breadcrumbs for gluten-free crumbs or crushed nuts, and always double-check the broth label.
• Spicy Kick: Once, I added a pinch of red pepper flakes when sautéing the veggies, and my family loved the surprising heat.
• Seasonal Veggies: In the fall, I throw in diced butternut squash instead of zucchini for a sweeter touch.
• Make It Heartier: Adding cooked pasta or small grains like barley at the end makes this soup even more filling.

How to Make Mini Turkey Meatball Vegetable Soup Recipe

Step 1: Mix and Bake the Meatballs

Start by preheating your oven to 400°F. In a large bowl, combine the ground turkey, seasoned breadcrumbs, egg, chopped parsley, minced onion and garlic, kosher salt, and grated Parmesan cheese. I like to use my clean hands here because it helps gently mix everything without overworking the meat, which keeps meatballs tender. Then, shape tiny meatballs roughly the size of a tablespoon—this recipe yields about 42, which makes for perfect mini bites. Bake them on a parchment-lined sheet for about 12 minutes; they should be cooked through but still juicy.

Step 2: Sauté the Vegetables

While the meatballs bake, heat 2 teaspoons of extra virgin olive oil over medium-high heat in a large pot or Dutch oven. Toss in the diced carrots, celery, minced onion, and garlic, and sauté for about 15 minutes until the veggies soften and become fragrant. This slow sauté really builds the base flavor, so don’t rush it—it’s worth the time!

Step 3: Simmer the Soup

Next, pour in 32 oz of reduced sodium chicken broth and the two cans of petite diced tomatoes. Add the Parmesan rind (if you have it), the rosemary sprig, and bay leaves. Season with salt and pepper, cover, and lower the heat to a gentle simmer. Let this bubble away for 40 minutes so all those flavors have time to meld beautifully.

Step 4: Add Meatballs and Greens

After simmering, fish out the rosemary, bay leaves, and Parmesan rind. Gently drop in the baked mini turkey meatballs along with diced zucchini and chopped spinach. Cover again and simmer for another 8 to 10 minutes, until the zucchini is tender and the meatballs are heated through. Taste the soup and adjust with extra salt and pepper if you need. This last step brings everything together into that cozy, satisfying bowl you’re craving.

How to Serve Mini Turkey Meatball Vegetable Soup Recipe

Garnishes

I usually sprinkle a bit of extra grated Parmesan on top when serving, because that salty, nutty flavor is the perfect finishing touch. Sometimes I add a dash of crushed red pepper for myself, but for the family, fresh basil leaves right on top brighten things up beautifully.

Side Dishes

This soup packs enough goodness on its own, but I love pairing it with crusty whole grain bread or garlic-rubbed toast for dipping. Occasionally, a simple side salad with lemon vinaigrette rounds out the meal perfectly.

Creative Ways to Present

For a cozy dinner party, I like serving this soup in mini bread bowls—kids and adults alike think it’s a fun treat! You can also ladle it into wide, shallow bowls and top with a drizzle of good olive oil and fresh herbs to give it a gourmet look without extra effort.

Make Ahead and Storage

Storing Leftovers

After the soup cools, I transfer it into airtight containers and keep it in the fridge for up to 4 days. Because the meatballs are already cooked, reheating is quick and they stay tender without drying out.

Freezing

I’ve frozen this soup in portion-sized containers, and it reheats wonderfully without losing flavor or texture. Just be sure to leave some room at the top of your container, as broth can expand when frozen.

Reheating

When reheating, I prefer warming it gently on the stove over medium-low heat to avoid the meatballs toughening up. Stir occasionally and add a splash of broth or water if it seems too thick.

FAQs

Final Thoughts

This Mini Turkey Meatball Vegetable Soup Recipe has earned a permanent spot in my go-to dinners because it balances comfort, nutrition, and ease so beautifully. If you want a meal that’s as rewarding to prepare as it is satisfying to eat, this soup is exactly that. I hope you enjoy making it as much as I do—think of it as the nourishing hug your kitchen has been waiting to offer!

Print