Mini Turkey Meatball Vegetable Soup

Name: Mini Turkey Meatball Vegetable Soup
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 7 servings
Ingredients: 20 oz ground turkey breast 93% lean; 32 oz-container reduced sodium chicken broth; 1/4 cup seasoned whole wheat breadcrumbs; 2 tsp olive oil; 1/4 cup grated Parmesan cheese; 1/2 cup chopped onion; 1/4 cup parsley; 1 cup diced carrots; 1 large egg; 1/2 cup diced celery; 1/4 cup onion; 2 garlic cloves; 1 clove garlic; 2 14.5 oz cans petite diced tomatoes; 1/4 tsp kosher salt; parmesan cheese rind; 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; 8 oz zucchini; 2 cups fresh spinach; extra parmesan cheese for garnish

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5.0

201 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings
7 servings
Calories
229 kcal
Course
Soup
Cuisine
American

Mini Turkey Meatball Vegetable Soup

Iris Warren

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Mini Turkey Meatball Vegetable Soup is kid-friendly and perfect to warm up to on a chilly autumn night.

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Ingredients

Servings

20 oz ground turkey breast 93% lean (1.3 lb )
32 oz-container reduced sodium chicken broth (*)
1/4 cup seasoned whole wheat breadcrumbs (*)
2 tsp olive oil (extra virgin)
1/4 cup grated Parmesan cheese
1/2 cup chopped onion
1/4 cup parsley (finely chopped)
1 cup diced carrots
1 large egg
1/2 cup diced celery
1/4 cup onion (minced)
2 garlic cloves (minced)
1 clove garlic (minced)
2 14.5 oz cans petite diced tomatoes
1/4 tsp kosher salt
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
8 oz zucchini (diced)
2 cups fresh spinach (chopped )
extra parmesan cheese for garnish (optional)

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Instructions

Preheat oven to 400°F.
In a large bowl, combine ground turkey, breadcrumbs, egg, parsley, onion, garlic, salt and cheese. Using your (clean) hands, gently mix all the ingredients well until everything is combined.
Form small meatballs, about 1 tbsp each, you'll get about 42. Bake in the oven about 12 minutes.
Meanwhile, heat the oil in a large pot or Dutch oven over medium-high heat.
Add the carrots, celery, onion, garlic and saute until tender and fragrant, about 15 minutes.
Add the broth, tomatoes, parmesan cheese rind, salt and pepper.
Add the rosemary,bay leaves, basil and parsley, cover and cook on low 40 minutes.
Remove the bay leaves, rosemary sprig, parmesan rind and drop the meatballs in along with the zucchini and spinach, cover and simmer until the zucchini is tender and meatballs are cooked through, about 8 to 10 minutes, season to taste with salt and black pepper if needed.
Serve with extra grated cheese on the side if desired.

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.

Nutrition Information

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Serving 11/2 cups Calories 229kcal (11%) Carbohydrates 14g (5%) Protein 21g (42%) Fat 9g (14%) Cholesterol 87mg (29%) Sodium 747mg (31%) Fiber 3g (12%) Sugar 4g (8%)