Turkey Meatball and Spinach Soup
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
40 mins
-
Servings
4 servings
-
Course
Main Course, Soup
Turkey Meatball and Spinach Soup
Description
The Turkey Meatball and Spinach Soup features ground turkey meatballs seasoned with Italian herbs and Parmesan, browned to develop flavor and texture. The base is a savory broth made with olive oil, garlic, onions, carrots, celery, and dried thyme, enriched with chicken stock and bay leaves to deepen the flavor. The meatballs are cooked gently in the simmering broth ensuring they remain tender and moist. Wilted baby spinach is stirred in at the end to bring freshness and color, finished with grated Parmesan and fresh parsley for added brightness and umami. This soup provides a nourishing meal with a pleasant blend of textures from tender meatballs and crisp vegetables.
The warmth and heartiness of the soup make it suitable for cooler days or anytime a satisfying but not heavy meal is desired. It can be served on its own or with crusty bread to complement the broth and meatballs.
Ingredients
- 2 tablespoons olive oil divided
- 3 cloves garlic minced
- 1 onion diced
- 3 carrot peeled and diced
- 2 celery diced, stalks
- ½ teaspoon thyme dried
- 5 cups chicken stock
- 2 bay leaf
- 2 cups baby spinach
- ¼ cup Parmesan Cheese freshly grated
- 2 tablespoons parsley chopped fresh leaves
For the meatballs
- 1 pound ground turkey
- ⅓ cup panko
- ¼ cup Parmesan Cheese freshly grated
- ½ teaspoon oregano dried
- ½ teaspoon basil dried
- ½ teaspoon parsley dried
- ¼ teaspoon garlic powder
- ¼ teaspoon red pepper flakes crushed
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
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.
User Reviews
Overall Rating
5
You'll Also Love
