Turkey Meatball Vegetable Soup

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

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

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.
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5 from 35 votes
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Mini Turkey Meatball Vegetable Soup

4
5
4
SP
229 Cals 21 Protein 14 Carbs 9 Fats
Total Time: 1 hr 10 mins
Yield: 7 servings
COURSE: Soup
CUISINE: American
Mini Turkey Meatball Vegetable Soup is kid-friendly and perfect to warm up to on a chilly autumn night.

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.

Nutrition

Serving: 11/2 cups, Calories: 229kcal, Carbohydrates: 14g, Protein: 21g, Fat: 9g, Cholesterol: 87mg, Sodium: 747mg, Fiber: 3g, Sugar: 4g
Blue Smart Points: 4
Green Smart Points: 5
Purple Smart Points: 4
Points +: 6
Keywords: ground turkey meatball soup recipe, Meatball Vegetable Soup, mini turkey meatball soup, turkey meatball soup recipe, Turkey Meatball Vegetable Soup

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

*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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182 comments

  1. I’ve been looking for more ways to incorporate protein in my lunches. This is a very nice soup. I’m glad I tossed in about 1/2 lb of cheese tortellini – it’s hearty, healthy and so satisfying! 

  2. How come on some recipes you don’t show the saturated fat? I’m on a low fat diet and need to watch my bad fat totals.

  3. This is one of the most delicious soups I’ve tasted! thank you for this recipe. We love it!!!

  4. Absolutely delicious soup.Made exactly as recipe states except swapped a small amount of cabbage instead of the zucchini.Husband ate 2 bowls.Wilp definitely make again.

  5. I live vegetable soup with cabbage, can I add the turkey meatballs?

  6. This is delicious.  Very flavourful. Love your recipes 

  7. This was so delicious, I accidentally forgot the onions in the meatballs and it was still perfect. I do recommend browning them in a skillet rather than the dutch oven, much easier and less sticking.

  8. This is always a hit with my family (even the kids)! Plus, it’s healthy and delicious.  What more can you ask for? 

  9. This was great! I only used 1 lb of turkey (because they sell it in 1 or 3 lb containers) and kept everything else the same. It worked out perfectly!

  10. My entire family LOVES this soup–the recipe made a hearty supper and multiple lunches. Thank you for our new fave and I will definitely be serving it again!

  11. This is one of the best soups ever!!! I used tomatoes from the garden rather than canned. I had some leftover mushroom/shallot “gravy” from another skinny recipe and some other stuff in my fridge. Soup is such a great way to clean out the fridge! Husband and I love it!!

  12. I made it yesterday it was delicious, very flavorful, and healthy. worth the effort.
    Loved it now my favorite soup recipe. thank You.

  13. Hi, Gina! Your recipes are simply AMAZING and I can’t wait to try this one, especially as the weather starts to cool down!

    I was wondering if I could substitute pork rinds for the breadcrumbs and if so, would it still be 1/4 cup?

  14. `Delicious as always, Gina! Didn’t need to adjust the seasoning at all. Super excited to have this for lunch tomorrow

  15. I used fresh tomatoes and chicken bouillon, added leftover broccoli, and no rind and it came out amazing! Thanks for this great recipe. We’re gonna make extra next time to freeze. 

  16. Wonderful recipe! Enjoyed by all because it was very flavorful.

  17. Can this recipe be adapted for a crockpot?

  18. Awesome soup!! So great for watching your carbs! So nutritious and filling! Thank you!!

  19. Excellent. Hubby and I loved this soup! It was easy (meatballs taking the most time – considering next time to spread turkey out on sheet to bake, then crumbling into the soup once cool enough to handle). Lot’s of healthy veggies – really hit the spot for a delightful, healthy, tasty dinner (and lunch – and dinner again) 🙂

  20. Yummy and healthy! I tripled this recipe and fed an army of peaky eaters! Thank you! 

  21. Do you drain the diced tomatoes??  Making for the first time!!

  22. A keeper !!! I added a small can of tomato sauce to add depth and didn’t use the parm rind (didn’t have but would love to try) and I used beef for the meatball.  I will try with turkey the next time.  Absolutely yummy!!! Thx. 

    • Anytime I buy a fresh wedge of parm, I cut the rind off and freeze it. I’ve used them in sauces, soups, and risotto and it’s amazing!

  23. Great!! Wow love it so fresh tasting..  thank you for sharing 

  24. So are the points because of the cheese and breadcrumbs? New to ww and have not used either..

  25. This was absolutely wonderful! I didn’t have a Parmesan rind, but it was still the best soup I’ve had. Love your recipes. 

  26. This soup is fantastic!!!! Sooooooooooo yummy!!!!!!!!!!!

  27. This was amazing!  I used GF breadcrumbs and it turned out well.  I will definitely make this one again!  I would add a picture if I could – it was a gorgeous soup!

  28. This soup is simply amazing!! I doubled it and made it exactly. You won’t be disappointed!  I’ve made it for friends, and passed it on, and everyone loves it too!

  29. This soup was so good! Things I did: Pre-made and froze the meatballs. I threw them in the 40 minutes the soup was simmering. 2. Doubled the broth. 3. Added a little more oil when sauteing the vegetables so they wouldn’t burn.

    I can’t wait to make this again! Next time I will double the recipe.

  30. I have been making this soup for year and i LOVE it!
    I just joined the WW program, (Day 2 woohoo!) and entered the nutritional info above to add to my tracker- and it is coming up at 5 points, not 4 points as mentioned above. Not sure what I should count in my tracker… Any idea what the discrepancy would be?

    • You can’t just enter them into your tracker. You have to go to the recipe builder, enter all ingredients, and number of servings, and WW then gives you a number per serving. The point values given at this site are very accurate so I usually just use the quick add option when adding it to my day.

      • The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

        The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.

  31. Awesome recipe. Easy, tasty and healthy. I will be redoing this recipe many times.

  32. This was an absolute hit with my family.  Only thing I changed is that I made with beef meatballs. I am was very happy to have a healthy mea that my family enjoyed a lot. Thank you!

  33. how many turkey meatballs per serving is equivalent to the weight watcher points?

  34. Such a delicious soup! The meatballs were such a yummy addition. I will not only makeit again, I will also share the heck out of this recipe. Everyone loved it. And it was a nice combination of light and satisfying (especially after Thanksgiving week of heavy foods),

  35. Deee-licious! One of the best soups I’ve had and fairly easy to make! 

  36. This is a really nice soup. I chopped up some broccoli and green beans and added them in with the zucchini. I also decided to add a 15 oz. can of chick peas. Served some crusty bread on the side and made a meal of it. I used dried rosemary. No basil but had curly parsley. It all worked.

  37. Hi Gina, I’m a facebook member of your fantastic  site there! How would I make this in the instapot? I’m new to using it so I don’t understand how to convert times in the slow cooker to the instapot. Also, my oven broke. Can’t affird a new oven so I want to be able to make the meatballs or know hiw  to cook ground turkey( doesn’t need to be meatball shape) iin a skillet ior best yet, straight in the The instapot, Please. 

  38. Loved it!  I will keep it in rotation for sure.   Second recipe from your site that has been a home run.   I forgot the parsley so I just added extra fresh basil .   I also added some red pepper flakes and extra garlic ?

  39. I’ve made this soup over and over again – we love it in our household. Just wanted to say thank you!

  40. This soup is delicious and even better that it’s healthy!  I find that in a lot of recipes the broth doesn’t have enough flavour…not this one though!!  The first time I made it I followed the recipe exactly and it turned out amazing!  The parmesan rind trick is one I will be using from now on when I make broth/soup.  I went to make this recipe again today and realized I didn’t have any cheese or eggs on hand so I substituted for nutritional yeast instead of parmesan and left out the egg for a dairy free option.  Still tastes as yummy as the original recipe 🙂 Thanks for sharing as it is now a regular in my meal plan!  

  41. This was fantastic!

  42. I loved this soup! It was delicious.  I want to double it for next time. Was just wondering if I would need to add time to cooking the soup if I double the recipe. 

  43. Gina thank you so much for all of your great recipes. I’m making this soup today and I can’t wait to try it. The house smells so good already.

  44. Delicious and as an added bonus, both of my kids (4 and 1) enjoyed it, too!

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  47. This soup is yummy!  Even my picky kids loved it. 

  48. Awesome!!!! The possibilities are endless. We loved this soup! I didn’t have fresh rosemary or basil. I added 1/2t of each and it turned out great.

  49. I made this so many times last winter! I usually double the recipe and freeze half for later.

  50. Made this soup, I did add a small can of tomato paste and some additional salt and pepper.  I used Trader Joe’s Turkey meatballs as a time saver.  Will make again, this time with the meatball recipe.

  51. At what point in the process do you freeze this?

  52. Delicious. I added some red pepper flakes for a little zip.

  53. Has anyone ever made meatballs out of leftover thanksgiving turkey? Wondering if I can just grind it up in the food processor.      

  54. Just finished making this and it is AMAZING! I always make your meatball spaghetti soup (which my hubby LOVES) but this one is so hearty and yummy! Perfect for Fall and Winter! Thanks, Gina!

  55. I don’t write often, but I LOVE your recipes and emails. I have your first cookbook from Christmas last year and check your site all the time. I’ve lost 35 lbs on WW since June and I couldn’t do it without your recipes to keep me on program yet provide yummy meals my husband loves too. Anyway, I was looking this morning for something to use some italian chicken sausage links I have and saw your meatball soup in the dinner plan email today. FATE. I removed casings and hand crumbled the fully cooked sausage and sauteed it with seasonings; removed and satueed veggies and put in soup ingredients plus tomato paste and more broth for soupiness. It is tasting wonderful and cooking now for lunch today. THANK YOU FOR ALL YOU SHARE!!!

  56. Can you make this in the instant pot instead? 

  57. I love your recipes and think it is the best site out there. Easy recipes to follow with beautiful photos, healthy and nutritious and an easy to find print button!  I make soups all the time and often add little meatballs using your ground chicken meatball recipe. I live in Florida and don’t like to always use my oven. I make the meatballs and then add ( may need to do in two batches) them in a large skillet of heated low sodium chicken broth to barely cover. I cook  (don’t boil) them until done. I remove the meatballs with a slotted spoon and then pour the flavor full broth into the soup pot pouring through a fine hand strainer. I then add the meatballs to the soup or I will cool and freeze some to add to another soup when I am pressed for time. It gives the soup so much flavor and is done in no time. Just wondering what you thought of this. PS I always use a cheese rind in my soups also.

  58. This soup is wonderful. It’s worth the time.  I added turnips from m CSA. Froze I️t in individual servings. 

  59. I found this recipe on Pinterest and was so intrigued, I doubled the recipe and made it for a Halloween potluck at work. It was a huge hit and is going to become a staple in this house! So filling and it’s just a bonus that it is healthy and fits in with my eating plan. Thank you Gina!

  60. This made the perfect meal on this cold rainy night, thank you!

  61. I am not sure if this is even possible, but could I do this in my instant pot?

  62. This recipe was so tasty, I had cabbage in my fridge so I added diced cabbage to it. Really delicious!

  63. I made this tonight for dinner, it was wonderful! I used chickpea flour rather than the bread crumbs, and my spinach was frozen. Worked very well. Thank you for the recipe!

  64. Hi! do you think this would come good in pressure cooker? any advice?

  65. I made this a few days ago and agree it’s so yummy! The Parmesan runs makes it in my opinion. Yet another of Gina’s wonderful recipes. 

    That said, am I the only one who feels like the instructions are in the wrong order?  The soup takes much longer to cook than the meatballs, it seems like we should start the soup first.. Not only does that seem more efficient, I’m pretty sure the current instructions create a potential health hazard because the meatballs are partially cooked and then sit out for 30-45 minutes. Maybe I’m doing something wrong but I’m a pretty experienced cook.

  66. About to make this- our kitchen is being remodeled and we are oven-less right now. Do I have to bake the meatballs? Or will they cook in the crockpot??

  67. This was fantastic!!  I love all of your recipes but this one is a new favorite!  I accidentally used one can of fire roasted tomatoes (the other one was regular diced tomatoes) and loved the flavor it added!

  68. This is definitely one of the best soups i have EVER had! I made it in the crockpot, added everything in (except the spinach and parsley) and set it for 8 hours on low. I also added another carton of low-sodium chicken broth. I made the meatballs, put them in the oven for 7 minutes on 350 just to try and hold their form, tossed them in the crockpot and let it work its magic. I added in spinach/parsley when there was one hour remaining. DELICIOUS!

  69. This was delicious. I added a little soy sauce and hot sauce to the meatballs and two handfuls of tiny pasta in the last step. Everyone loved it and the leftovers were great for lunch today. 

  70. Just finished eating this.  REALLY GREAT! Followed the instructions exactly, left out the parmesan rind. The meatballs were tender and very tasty. Definitely be sure to use low sodium chicken broth. The only thing I would do different next time would be to take the rosemary off the stem and chop it. I didn’t enjoy eating the big leaves of Rosemary, although I do love Rosemary. Sopped up the soup with a nice crusty banquet.  Thank you for the wonderful recipe.

  71. I served this tonight for dinner. Delicious!

  72. Can anyone tell me how many grams saturated fat is in a serving of this? Need to track in weight watchers! Thanks!

  73. Can this be made with kale instead of spinach? 

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  75. It says this recipe is freezer friendly, so after being cooked and cooled down it would be portioned out into container and then freezed? 

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  77. Admittedly, I made a few tweets to suit my fancy… but all in all this is the best recipe for a light soup I have ever found! Usually soups with a heavy veggie list are a little on the bland side, but the parmesan rind did something to this that I cannot get enough of. Things I swapped out: Kale for spinach, omitted the carrots and basil completely, and substituted fresh Italian parsley and rosemary with dried variety. Also, I doubled the garlic because why not. I made this soup as a dinner meal-prep for the whole week and it lasted 5 days, turkey meatballs and all, with no problems.

  78. Made this last night for dinner and it was a hit! It is a bit labor intensive so I would save this one for the weekend or day when you have plenty of time.

  79. Has anyone tried freezing this?

  80. Here's a little tip for those of you what want to try this in a crockpot. Simply google crockpot (name of recipe). You will most likely find something close. Having said that, when someone posts a recipe and you change it, it won't be the same. That doesn't mean you can't do it, but if it doesn't turn out, it's not on the person who developed the recipe. I do change recipes myself, depending on what I have in my home but I also know it won't be the same as the one developed by the person who posted. I'm pretty experienced with soups because I eat homemade soup almost every day from fall through spring, and sometimes even in the summer. I like to load my soups with veggies and cut back on the meat so that I get extra servings of veggies. I will make this soup, but most likely use dried herbs. If it doesn't turn out, I'd never come back and blame the person who developed this recipe because I made changes. Be kind folks and grateful that the Internet gives us all kinds of ideas for great food!

    • Very well written and kindly put reminder. I always read the reviews/comments and LOL at the “I followed the recipe exactly but I subbed…” remarks. My dad always  you follow the recipe as written the FIRST time; next time you tweak. Unless it calls for half an onion! He only believes in using the entire onion. Thanks again for your post. 

  81. So delicious! I'm sure this will get better in the next few days. Keeper.

  82. How would I adjust this for a pressure cooker?

  83. This soup was very tasty and filling,thank you Gina.

  84. I finally made it. Pretty tasty as is but going to tweak it to suite my own taste next time. Going to swap the carrots for eggplant (didn't taste like they belonged in the mix) and the meatballs were a little bland but I think some fennel seed in the meat mix will fix that next time. Overall, worth it!

  85. When do you add the bay leaves? I assume with the basil and parsley. It does not say in the directions. Also, is there a typo with how long to cook the onion, carrot, celery, and garlic? I ask because if you cook minced garlic on that high of heat for that long, it has a pretty good chance of burning.
    Thanks Gina.

  86. Hi Gina, I felt compelled to write this review tonight….I have been sick with a stomach flu for 4 days and today I had enough of laying in bed….so I dragged myself out of bed to make this recipe. I can tell you that almost all the time I have to "tweak" a recipe for my liking….but to my astonishment this recipe needed nothing!! It is absolutely one of the best tasting soups I have EVER TASTED!!! I just love the herbs you used – the sprig of rosemary, the fresh basil, the bay, along with the aromatics and deliciousness of onions, carrots, celery and garlic, make the most incredible tasting broth. And then the meatballs!! Just superb. After existing on grilled cheese and boxed chicken soup for the past few days, this soup was like heaven to me. I had two full bowls and took a nice nap while my fiancé cleaned the kitchen. Just got up from my nap and felt I had to tell you – I believe your soup has cured me!!! Will definitely be making more of your recipes (I have your book but haven't made anything yet) VERY SOON as I believe you "get" my tastebuds. Thanks for such a great recipe!!!!

  87. Hi Gina, is there a sub you would recommend for the egg in the meatballs? I will use GF breadcrumbs and turkey and leave out the cheese bc of allergies here but wondered about the egg?

  88. My daughter just started school (4th grade). After 5 days she's sick! Ugh. She is not a fan of chicken soup….homemade or otherwise. I asked her if she'd consider this recipe. YES! I'll be making this today.

  89. Made this twice so far. Second time I shipped the parm rind and used 48 oz of broth instead. Great. Next time I'll double recipe as the soup is great but all the prep work takes forever! 🙂

    • How do you sub an extra 16 oz. of chicken broth for a parmesan rind? That doesn't make sense to me. One is a solid, and the other is a liquid.

  90. I am making this today because we have a wind chill of 29! A few flakes this morning too. We really enjoy this soup, and I make it as it is written.

    Vicky

  91. Made this for family dinner yesterday. Everyone really loved it.

  92. I can't wait to try this! I am not a big fan of turkey so I may try to substitute flaked dried cod to make the meatballs. Also, I don't like tomatoes, so I will try tomatillos. And spinach..yuk.. I may just use romaine lettuce. I hope it comes out good!

  93. it was delicious!!

  94. This was much tastier than I had expected! However, I knew before I made it that 1/4 tsp salt was nowhere near enough for that amount of meat, so I increased it to 3/4 tsp. Turkey is very bland and needs a lot of help IMO. I also added some black pepper, granulated garlic and 2 T tomato paste. Next time I'll replace the Parmesan with saltier, sharper Romano like I use in my regular (turkey) meatballs for spaghetti. My tomatoes were very acidic so I had to add 2 tsp sugar, which took care of the issue. Will definitely make this delicious concoction again!

  95. I see comments about the crockpot, has anyone had success making this in the crockpot and if so, how long and what temp did you cook at?

  96. I am making this today and I don't see any reason why I can't skip baking the meatballs, and just drop them into the simmering broth. That's how I make spaghetti sauce with meatballs, and this meatball recipe is very similar to mine. I'll post again and let you know how it turned out.

  97. I made this tonight with a few changes: stewed tomatoes instead of diced and an added can of green beans along with dried herbs. HOLY MOLY does it smell good! The whole house smells delicious. Can't wait to eat it tomorrow.

  98. This soup was great. Whole foods didn't have low fat ground turkey so i used ground bison instead. the meatballs were delicious! I too, would like to know how many points are in the meatballs as I presume that is the only thing in the recipe with points. I'll do the math on my own though but would like confirmation that only the meatballs have points. thanks!

  99. DO you know how many meatballs per serving? Thanks

  100. I made this soup this past weekend and have had it for lunch 2 days this week. It is delish! It was so good I had to give the recipe out to all the girls in the office!

  101. I have about a billion radishes from my CSA…do radishes go well in soups like this?

  102. This was dinner last night and it was so good! I used all dried herbs and it turned out just great!!

  103. Do you think that in most of your turkey recipes, you could swap out chicken mince with turkey mince? Turkey mince isnt very common in Australia. Thanks!

    • i saw that you posted years ago! I do not like ground turkey, I find it very dry. I substitute ground chicken breast all the time. It is 98% fat free 0 points and I find that it works much better than the ground turkey

  104. I made this last night…it was fabulous. I didn't have fresh basil so used dried, it was still very good!

  105. Thanks for the response. One more question – Can I freeze this soup?

  106. Hi Gina. I love all your recipes. I make them for my husband all the time and he always loves everything. Anyway, can you used dried minced onion and would it still be the same amount? Thanks.

    • Thank you! I've never used dried onions so I am not so sure?

    • I use dried minced onions in my meatloaf all the time. I usually eyeball it, but the general ration is 2 tbsp. = 1/2 cup fresh.

    • I used about 2 TBSP of dried minced onion and 1 tsp of dried ground garlic. Added about a 1/4 cup cold water to maintain moisture and the meatballs were VERY good. A great oven baked meatball recipe. Thank You Gina!

  107. I made this tonight and it was delicious! My local store was out of ground turkey so I used ground chicken and it was still very tasty! Looking forward to making this again.

  108. Made this toda. DH said "it's a keeper" thanks 🙂

  109. I made this tonight and it was DIVINE. Thank you so much!

  110. Do you think your eggplant "meatballs" would work for this recipe? I'm looking to make a vegetarian meatball soup!

  111. Thanks for sharing this amazing looking recipe! Do you have any suggestions for how long I can store this in the fridge vs. the freezer? Also, do you recommend refrigerating / freezing the meatballs separately from the broth? Thanks!

  112. Gina, Any way to know how many grams of protein per 1 meatball? I am on a diet with 6 meals per day and only 14.5 grams protein max per meal…

  113. I would love to make this in the crock pot also, would it come out ok? should u cook the meatballs or will the crock pot be ok for that?

    Thanks

  114. Would this work in a crock pot??

  115. I don't eat pork because it gives me a headache. I love turkey meatballs & I've made this soup before. It's my favorite!

  116. Will the soup keep well refrigerated, or is it best to freeze? I like to make soup for lunch throughout the week, just wondering how the meatballs would keep?Thanks for all your great recipes 🙂

    • 2-3 days. I have made this soup before and after about the 3 day mark the meatballs get a little iffy. Something you can do is make just the broth and freeze the meatballs after cooking. Then heat up the meatballs and add them to the soup as you dish it out over the week. The soup itself meatball free lasts longer up to 5 days

  117. Can you use dried minced onion for the turkey meatballs?

  118. Sorry deleted your question by accident, yes you can use 3 cups tomatoes in place of the canned diced tomatoes.

  119. Use about 3 cups.

  120. can you make this is in a crock pot

    • I would think so, though I would cook the meatballs and add them in at the end. Doubt they would hold up well in a crockpot all day.

  121. Can I make the meatballs ahead of time and freeze them for when I make the soup?

    • Yes!

    • I haven't made this soup…yet, but when I have made Italian wedding soup, I like to make a double batch of meatballs so I can freeze one. Sometimes the frozen ones don't make it into soup. Pasta, grinders, you name it.

      • I, too, make Italian wedding soup, but this recipe looks a bit easier and my niece, who turned me on to your recipes and website, says it’s delicious, so I’m excited to try it. My only problem right now is the supermarket where I have been buying parm rinds stopped doing it, and I’m out. I keep mine in the freezer, too, BTW. I’m working at a very low carb diet. Goal is 50 net carbs per day, but I’m not making myself crazy over it. I figure any weight loss I achieve is better than what I was doing before, so I’m not beating myself up.

      • Good for you! Just add some cheese at the end if you can’t find a rind.

  122. Do you grate the rinds? Looks yummy

  123. Is there another way to make the meatballs without using breadcrumbs or cheese? Trying to think of other ways to hold them together with no grains or dairy.

    • Oatmeal would work, without grains I am not sure if they would be tender.

    • I have made this before many times with a slightly different recipe. Something else you can do instead of make meatballs is just cook up the turkey in a pan into crumbles and just crumble in to the soup.

    • RICE! Uncooked instant rice! We've been using that in meatloaf for years. (Mom is gluten intolerant) As long as you still use egg, they should hold together. All the breadcrumbs/oatmeal/rice/ crackers do is 'stretch it', ie: make more out of a pound of meat.
      I plan to use lean ground beef.

    • great!

    • I do a paleo diet (which btw, Gina, you're recipes are either spot on for paleo or very adaptable! Thank you!) and I use almond flour in place of bread crumbs. I generally leave the parmesan out. You can always increase the amount of almond flour if need be.

    • I use quinoa as a GF binder

  124. Love that you use turkey meatballs! So much better for you than the traditional ones 🙂 This soup will be PERFECT today…it's so cold and rainy!