Description
This Mini Turkey Meatball Vegetable Soup is a hearty and wholesome dish made with lean ground turkey meatballs, fresh vegetables, and a flavorful broth simmered with herbs and Parmesan rind. It’s a comforting and nutritious soup perfect for a family meal or meal prep.
Ingredients
Scale
For the 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
For the Soup
- 32 oz 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 to taste
- 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.
- Make Meatball Mixture: In a large bowl, combine the ground turkey, breadcrumbs, egg, parsley, minced onion, minced garlic, kosher salt, and grated Parmesan cheese. Using clean hands, gently mix everything until well combined but not overworked.
- Form and Bake Meatballs: Shape the mixture into small meatballs about 1 tablespoon each, yielding approximately 42 meatballs. Arrange 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 olive oil in a large pot or Dutch oven over medium-high heat. Add the diced carrots, celery, chopped onion, and minced garlic. Sauté for about 15 minutes until the vegetables are tender and fragrant.
- Add Broth and Herbs: Pour in the reduced sodium chicken broth and add the canned diced tomatoes along with the Parmesan rind, rosemary sprig, bay leaves, fresh basil, and Italian parsley. Season with 1/2 tsp kosher salt and freshly ground black pepper. Cover and let simmer on low heat for 40 minutes to develop flavors.
- Finish Soup with Meatballs and Greens: Remove the bay leaves, rosemary sprig, and Parmesan rind from the pot. Gently add the baked turkey meatballs, diced zucchini, and chopped fresh spinach to the soup. Cover and simmer for an additional 8 to 10 minutes until the zucchini is tender and meatballs are warmed through.
- Adjust Seasoning and Serve: Taste the soup and adjust salt and pepper as needed. Serve hot with extra grated Parmesan cheese on the side if desired for garnish and added flavor.
Notes
- If you want to make this gluten free, use gluten-free bread crumbs and be sure to check the labels on the chicken broth.
- To speed up prep, you can prepare meatballs ahead of time and store them in the fridge before baking.
- Using lean ground turkey breast helps keep this soup lower in fat while still maintaining moist meatballs.
- You can substitute fresh herbs with 1 tsp dried herbs if fresh is not available.
- Parmesan rind is optional but adds depth to the broth if available.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 229 kcal
- Sugar: 4 g
- Sodium: 747 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 21 g
- Cholesterol: 87 mg
