Turkey Meatball and Spinach Soup

Name: Turkey Meatball and Spinach Soup
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 3 cloves garlic; 1 onion; 3 carrots; 2 stalks celery; ½ teaspoon dried thyme; 5 cups chicken stock; 2 bay leaves; 2 cups baby spinach; ¼ cup freshly grated Parmesan cheese; 2 tablespoons chopped fresh parsley leaves; 1 pound ground turkey; ⅓ cup panko; ¼ cup freshly grated Parmesan cheese; ½ teaspoon dried oregano; ½ teaspoon dried basil; ½ teaspoon dried parsley; ¼ teaspoon garlic powder; ¼ teaspoon crushed red pepper flakes; Kosher salt and freshly ground black pepper

User Reviews

5.0

21 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
4 servings
Course
Main Course, Soup

Turkey Meatball and Spinach Soup

Iris Warren

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A quick and easy hearty soup for any night of the week. And you can even cook/prep/freeze the meatballs beforehand!

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Ingredients

Servings

2 tablespoons olive oil divided
3 cloves garlic minced
1 onion diced
3 carrots peeled and diced
2 stalks celery diced
½ teaspoon dried thyme
5 cups chicken stock
2 bay leaves
2 cups baby spinach
¼ cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley leaves

For the meatballs

1 pound ground turkey
⅓ cup panko
¼ cup freshly grated Parmesan cheese
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon dried parsley
¼ teaspoon garlic powder
¼ teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper to taste

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Instructions

In a large bowl, combine ground turkey, Panko, Parmesan, oregano, basil, parsley, garlic powder and red pepper flakes; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 18-20 meatballs.
Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add meatballs, in batches, and cook until all sides are browned, about 2-3 minutes. Transfer to a paper towel-lined plate; set aside.
Add remaining 1 tablespoon olive oil to the skillet. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
Whisk in chicken stock, bay leaves and 1 cup water; bring to a boil. Stir in meatballs; reduce heat and simmer until meatballs are cooked through, about 10-12 minutes. Stir in spinach until wilted, about 2 minutes.
Serve immediately, sprinkled with Parmesan and garnished with parsley, if desired.