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Turkey Meatball Vegetable Soup

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Mini Turkey Meatball Vegetable Soup is healthy and delicious, and my whole family loves it! Perfect cold weather soup.

Mini Turkey Meatball Vegetable Soup is kid-friendly and perfect to warm up to on a chilly autumn night.
Turkey Meatball Vegetable Soup

It’s made with mini turkey meatballs, tomatoes, zucchini, carrots, spinach and my secret ingredient for the best tasting soup – a parmesan cheese rind. I always keep the rinds in my freezer just for making soup, so don’t throw them out!

Mini Turkey Meatball Vegetable Soup is kid-friendly and perfect to warm up to on a chilly autumn night.

It also makes great leftovers and can be frozen if you want to make this ahead for the month. Enjoy!

Mini Turkey Meatball Vegetable Soup is kid-friendly and perfect to warm up to on a chilly autumn night.

Mini Turkey Meatball Vegetable Soup

5 from 53 votes
5
Cals:229
Protein:21
Carbs:14
Fat:9
Mini Turkey Meatball Vegetable Soup is kid-friendly and perfect to warm up to on a chilly autumn night.
Course: Soup
Cuisine: American
Mini Turkey Meatball Vegetable Soup is kid-friendly and perfect to warm up to on a chilly autumn night.
Total: 1 hr 10 mins
Yield: 7 servings
Serving Size: 1 1/2 cups

Ingredients

For the Meatballs:

  • 20 oz 1.3 lb ground turkey breast 93% lean
  • 1/4 cup seasoned whole wheat breadcrumbs*
  • 1/4 cup grated parmesan cheese
  • 1/4 cup parsley, finely chopped
  • 1 large egg
  • 1/4 cup onion, minced
  • 1 clove garlic, minced
  • 1/4 tsp salt

For the Soup:

  • 32 oz container reduced sodium chicken broth
  • 2 tsp olive oil
  • 1/2 cup chopped onion
  • 1 cup diced carrots
  • 1/2 cup diced celery
  • 2 garlic cloves, minced
  • 2 14.5 oz cans petite diced tomatoes
  • Parmesan cheese rind, optional
  • 1 fresh rosemary sprig
  • 2 bay leaves
  • 2 tbsp chopped fresh basil
  • 1/4 cup chopped fresh Italian parsley
  • 1/2 tsp kosher salt and fresh black pepper
  • 8 oz zucchini, diced
  • 2 cups chopped fresh spinach
  • extra parmesan cheese for garnish, optional

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.

Last Step:

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Nutrition

Serving: 1 1/2 cups, Calories: 229 kcal, Carbohydrates: 14 g, Protein: 21 g, Fat: 9 g, Cholesterol: 87 mg, Sodium: 747 mg, Fiber: 3 g, Sugar: 4 g

Categories:

 

 

*If you want to make this gluten free, use gluten-free bread crumbs and be sure to check the labels on the chicken broth.

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206 comments on “Turkey Meatball Vegetable Soup”

  1. My family loves this recipe! We alter it depending on whatever veggies we have at home and the meatballs make this a filling dinner on its own. It’s a keeper!

  2. I made this soup and it is absolutely delicious, i doubled all the ingredients except the meatballs,I also tripled the vegetables at I as I had so many on hand to use up, i also only used one can of tomatoes as I wanted a lighter broth and it was delicious, also the parmesan rind is a key component in this recipe, Gina thanks again for all these delicious recipes you create for us.

  3. This soup is SUCH a staple for me. I can’t remember if I’ve already commented here, I love it so much. I don’t usually find meatballs worth the time-intensity, but in this case they are. Tried this with just browning/breakup up ground turkey one time and it was not the same. I love to buy the 48oz ground turkey, make as many meatballs as I can, double the soup, and then save the last 3rd of meatballs to make another time. This soup also freezes well.