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5.0 from 21 votes

Turkey Meatball and Spinach Soup

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

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 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

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.