Mini Turkey Meatball Vegetable Soup
User Reviews
5
Mini Turkey Meatball Vegetable Soup
Description
Mini Turkey Meatball Vegetable Soup brings together ground turkey shaped into small meatballs with a variety of fresh vegetables and herbs in a flavorful broth. The meatballs are baked to retain their shape and tenderness, then gently simmered with diced carrots, celery, zucchini, and spinach in chicken broth combined with canned diced tomatoes and a Parmesan rind. Fresh herbs including rosemary, basil, and parsley infuse the broth with aromatic notes. Garlic and onions add depth and sweetness, balancing the savory components. The simmering melds the flavors, resulting in a rich yet light soup with tender vegetables and juicy meatballs.
The soup presents a hearty texture through the meatballs and vegetables contrasted with the smooth broth. The Parmesan rind contributes umami richness without overwhelming the freshness of the herbs. It is suitable for cooler days or when a comforting, protein-rich soup is desired.
Serving options include topping with extra grated Parmesan cheese for added saltiness and flavor complexity. The soup can function as a stand-alone meal or be paired with crusty bread. Leftovers reheat well, maintaining the integrity of the meatballs and vegetables.
To make this soup gluten-free, substitute gluten-free breadcrumbs and check the chicken broth labels carefully to avoid gluten-containing additives. Baking the meatballs before adding them to the soup helps them hold shape without breaking apart during simmering.
Ingredients
- 20 oz ground turkey breast 1.3 lb, 93% lean
- 32 oz-container chicken broth reduced sodium
- 1/4 cup whole wheat breadcrumbs seasoned
- 2 tsp olive oil (extra virgin)
- 1/4 cup Parmesan Cheese grated
- 1/2 cup onion chopped
- 1/4 cup parsley (finely chopped)
- 1 cup carrot diced
- 1 large egg
- 1/2 cup celery diced
- 1/4 cup onion (minced)
- 2 garlic minced, cloves
- 1 clove garlic (minced)
- 2 petite diced tomatoes 14.5 oz cans
- 1/4 tsp kosher salt
- Parmesan Cheese optional, rind
- 1 rosemary fresh sprig
- 2 bay leaf
- 2 tbsp basil chopped, fresh
- 1/4 cup Italian parsley chopped, fresh
- 1/2 tsp kosher salt fresh
- 1/2 tsp black pepper fresh
- 8 oz zucchini (diced)
- 2 cups spinach chopped, fresh
- Parmesan Cheese optional, extra, for garnish
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
- For a gluten-free option, use gluten-free breadcrumbs and verify chicken broth is gluten-free.
- Baking meatballs before adding to the soup helps maintain their shape during simmering.
- Extra grated Parmesan can be offered as garnish when serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 7servings
Amount Per Serving
Calories 229 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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