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Turkey Meatball and Spinach Soup
5 from 21 votes

Turkey Meatball and Spinach Soup

Turkey Meatball and Spinach Soup combines herbed turkey meatballs with a broth rich in vegetables and Parmesan cheese. The meatballs are gently browned before simmering in a flavorful chicken stock infused with garlic, onion, carrots, celery, thyme, and bay leaves, resulting in a comforting, hearty soup with tender spinach added just before serving. This soup balances protein and greens, making it an inviting option for a nourishing lunch or light dinner.

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

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve immediately, sprinkled with Parmesan and garnished with parsley, if desired.