Ingredients
For the Turkey Meatballs
- 1 lb ground turkey (93/7 lean)
- ½ cup panko breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil (for browning)
For the Soup Base
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 1 can (14.5 oz) diced tomatoes
- 2 cups spinach or kale
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- Salt & pepper to taste
- Fresh parsley for garnish
Optional Add-ins
- 1 cup small pasta (orzo, ditalini, or small shells)
- 1 cup white beans (cannellini or great northern)
- 1 medium zucchini, diced
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine ground turkey, panko breadcrumbs, grated Parmesan, egg, minced garlic, chopped parsley, Italian seasoning, salt, and black pepper. Mix until all ingredients are thoroughly incorporated.
- Shape the Meatballs: Form the mixture into 1-inch meatballs, about 24 in total, ensuring they are evenly sized for uniform cooking.
- Brown the Meatballs: Heat 1 tablespoon of olive oil in a large Dutch oven or heavy pot over medium heat. Brown the meatballs in batches, turning them gently to get a golden crust on all sides. Remove browned meatballs and set aside.
- Sauté the Vegetables: In the same pot, add 1 tablespoon of olive oil if needed, then sauté diced onion, sliced carrots, and chopped celery for about 5 minutes until softened. Add the minced garlic and cook for an additional 1 minute until fragrant.
- Build the Soup Base: Pour in the low-sodium chicken broth and the canned diced tomatoes with their juices. Stir in dried oregano and dried basil. Bring the mixture to a gentle simmer.
- Simmer Meatballs: Return browned meatballs to the pot. Let the soup simmer for 15 to 20 minutes, allowing the meatballs to cook through and flavors to meld.
- Add Pasta and Greens: If using pasta, add it to the soup and cook for about 8 minutes until al dente. Stir in the spinach or kale during the last few minutes of cooking to wilt the greens without overcooking.
- Season and Garnish: Taste the soup and season with salt and pepper as desired. Garnish with fresh parsley and additional grated Parmesan cheese before serving.
Notes
- You can substitute kale for spinach or vice versa based on preference.
- Optional add-ins such as pasta, white beans, or zucchini are great for boosting texture and nutrition.
- For a gluten-free version, substitute panko breadcrumbs with gluten-free breadcrumbs.
- Use low-sodium chicken broth to control the salt content in the soup.
- Meatballs can be cooked in advance and frozen for easy meal prep.
- Adjust the seasoning according to your taste preferences, adding more herbs or spice if desired.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American, Italian
- Diet: Low Fat
