Description
This Mini Turkey Meatball Vegetable Soup is a hearty, healthy, and satisfying dish perfect for any season. Featuring lean ground turkey meatballs baked to perfection and simmered in a flavorful broth packed with fresh vegetables and herbs, this soup is both comforting and nutritious. The combination of tender zucchini, spinach, diced tomatoes, and aromatic herbs creates a wholesome meal ideal for a family dinner or meal prep.
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 Base
- 32 oz reduced sodium chicken broth (*)
- 2 tsp extra virgin olive oil
- 1/2 cup chopped onion
- 1 cup diced carrots
- 1/2 cup diced celery
- 2 cloves garlic, 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 and Prepare Meatballs: Preheat your oven to 400°F. In a large bowl, combine the ground turkey, seasoned whole wheat breadcrumbs, egg, parsley, minced onion, garlic, kosher salt, and grated Parmesan cheese. Gently mix all ingredients with your clean hands until fully combined.
- Form and Bake Meatballs: Shape the mixture into small meatballs, about 1 tablespoon each, yielding 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 are baking, heat 2 teaspoons of extra virgin olive oil in a large pot or Dutch oven over medium-high heat. Add chopped carrots, celery, onion, and minced garlic. Sauté these vegetables until tender and fragrant, roughly 15 minutes.
- Add Broth and Herbs: Pour in the reduced sodium chicken broth and add the petite diced tomatoes along with the Parmesan cheese rind if using. Season with kosher salt and fresh black pepper. Add the fresh rosemary sprig, bay leaves, chopped basil, and chopped Italian parsley. Cover the pot and cook on low heat for 40 minutes to develop flavors.
- Simmer Meatballs and Vegetables: After the broth has cooked, remove the bay leaves, rosemary sprig, and Parmesan rind. Gently add the baked mini meatballs into the soup along with diced zucchini and chopped spinach. Cover and simmer on low until the zucchini is tender and meatballs are cooked through, about 8 to 10 minutes. Adjust seasoning with additional salt and black pepper as needed.
- Serve: Ladle the soup into bowls and garnish with extra grated Parmesan cheese, if desired. Serve warm for a comforting meal.
Notes
- If you want to make this recipe gluten free, use gluten-free breadcrumbs and ensure that the chicken broth is gluten free by checking the labels carefully.
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
