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Turkey Meatball Soup

Turkey Meatball Soup Recipe

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 lb ground turkey (93% lean)
  • ½ cup plain breadcrumbs
  • ¼ cup grated Parmesan cheese
  • 1 large egg
  • 2 garlic cloves, minced
  • 1 tsp dried oregano
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tbsp olive oil
  • 1 small yellow onion, chopped
  • 2 medium carrots, peeled and diced small
  • 2 celery stalks, diced small
  • 3 garlic cloves, minced
  • 6 cups low-sodium chicken broth
  • 1 (14.5 oz) can diced tomatoes, with juices
  • 2 cups packed baby spinach
  • Salt and black pepper, to taste

Method
 

  1. Mix ground turkey, breadcrumbs, Parmesan, egg, 2 minced garlic cloves, oregano, ½ tsp salt, and ¼ tsp pepper until just combined. Shape into 1-inch meatballs.
  2. Heat olive oil in a large pot over medium. Sear meatballs until golden on two sides, about 4 minutes total. Transfer to a plate.
  3. In the same pot, cook onion, carrots, and celery until softened, 5 to 6 minutes. Add 3 garlic cloves and stir 30 seconds.
  4. Pour in broth and tomatoes with juices, scrape up browned bits, and bring to a boil. Return meatballs, reduce heat, and simmer until carrots are tender and meatballs are cooked, 10 to 12 minutes.
  5. Stir in spinach until wilted, about 1 minute. Season broth with salt and pepper, then ladle into bowls and serve with extra Parmesan.

Notes

The broth gets even better the next day. Add a handful of fresh spinach just before serving to keep it bright green. If the soup thickens overnight, thin it with a splash of broth when you reheat.