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Turkey Meatball Vegetable Soup

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It’s soup season, and this Mini Turkey Meatball Soup which is loaded with vegetables is healthy and delicious, the 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 Soup

This hearty, turkey meatball vegetable soup is made with 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! More heart vegetable soups you may love, my popular Minestrone Soup, Pasta Fagioli and this Wild Mushroom and Farro Soup.

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

Storage:

It also makes great leftovers and can be frozen if you want to make this ahead for the month. Refrigerate up to 4 days in an airtight container, or freeze up to 6 months.

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

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Mini Turkey Meatball Vegetable Soup

4.99 from 62 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.
Prep: 15 minutes
Cook: 1 hour
Total: 1 hour 15 minutes
Yield: 7 servings
Serving Size: 1 1/2 cups

Equipment

  • large Dutch oven or soup pot

Ingredients

For the Meatballs:

For the Soup:

  • 32 oz-container reduced sodium chicken broth, *
  • 2 tsp olive oil, extra virgin
  • 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 fresh spinach, chopped
  • 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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Notes

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

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

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