Description
This Mini Turkey Meatball Vegetable Soup is a wholesome and comforting dish featuring lean ground turkey meatballs simmered in a flavorful broth loaded with fresh vegetables and aromatic herbs. Perfect for a nourishing lunch or dinner, this soup combines the richness of Parmesan and the freshness of herbs for a satisfying, healthy meal.
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 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 get ready for baking the mini meatballs.
- Prepare Meatball Mixture: In a large bowl, combine the ground turkey, seasoned breadcrumbs, egg, parsley, minced onion, minced garlic, kosher salt, and grated Parmesan cheese. Using clean hands, gently mix until all ingredients are evenly incorporated.
- Form and Bake Meatballs: Shape the mixture into small meatballs about 1 tablespoon each; you should get approximately 42 meatballs. Place them on a baking sheet and bake in the oven for about 12 minutes, until cooked through.
- Sauté Vegetables: While the meatballs bake, heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the carrots, celery, onion, and garlic and sauté until tender and fragrant, about 15 minutes.
- Add Broth and Tomatoes: Pour in the reduced sodium chicken broth and canned petite diced tomatoes. Add the Parmesan cheese rind if using, along with 1/2 teaspoon kosher salt and freshly ground black pepper.
- Add Herbs and Simmer: Add the fresh rosemary sprig, bay leaves, chopped fresh basil, and Italian parsley. Cover the pot and simmer on low heat for 40 minutes to develop flavors.
- Finish Soup with Meatballs and Vegetables: Remove the bay leaves, rosemary sprig, and Parmesan rind. Add the baked meatballs, diced zucchini, and chopped spinach to the soup. Cover again and simmer for an additional 8 to 10 minutes, until zucchini is tender and meatballs are fully cooked. Adjust seasoning with salt and pepper as needed.
- Serve: Ladle the soup into bowls and garnish with extra grated Parmesan cheese if desired. Serve hot and enjoy!
Notes
- If you want to make this gluten free, use gluten-free breadcrumbs and ensure the chicken broth is gluten free by checking labels.
- Parmesan cheese rind is optional but adds great depth of flavor to the broth if available.
- You can store leftovers in the refrigerator for 3-4 days or freeze for up to 3 months.
- For a spicier soup, add a pinch of red pepper flakes when sautéing the vegetables.
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
