Tami's Turkey Meatball Soup

Warm, hearty, and brimming with nutritious ingredients, Tami's Turkey Meatball Soup is the ultimate comfort food for any season. Packed with tender turkey meatballs flavored with Parmesan, garlic, and oregano, this soup also features a colorful medley of fresh vegetables like zucchini, carrots, and celery, all simmered in a savory chicken broth infused with diced tomatoes and a hint of lemon. The addition of baby spinach brings vibrant greenery to each bowl, while the touch of fresh parsley adds an elegant finish. With just 20 minutes of prep and a short simmer time, this recipe is perfect for busy weeknights or meal prepping. Serve with crusty bread for dipping, and let this wholesome one-pot meal satisfy the whole family.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

Ingredients

• 1 pound ground turkey
• 0.5 cup breadcrumbs
• 0.25 cup Parmesan cheese, grated
• 1 large egg
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 celery stalks, diced
• 2 medium carrots, diced
• 1 medium zucchini, diced
• 6 cups chicken broth
• 1 14-ounce can diced tomatoes, canned
• 1 bay leaf
• 2 cups baby spinach
• 1 tablespoon lemon juice
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

In a large mixing bowl, combine the ground turkey, breadcrumbs, Parmesan cheese, egg, minced garlic, dried oregano, salt, and black pepper. Mix until just combined, being careful not to overmix.

Step 2

Shape the mixture into small meatballs, about 1 inch in diameter, and set aside on a plate.

Step 3

Heat 1 tablespoon of olive oil in a large soup pot or Dutch oven over medium heat. Add the meatballs in batches and sear them on all sides until lightly browned, about 3-4 minutes. Remove the meatballs from the pot and set aside.

Step 4

In the same pot, add the remaining 1 tablespoon of olive oil. Add the diced onion, celery, carrots, and zucchini. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.

Step 5

Pour in the chicken broth and diced tomatoes, and stir to combine. Add the bay leaf and bring the mixture to a gentle boil.

Step 6

Carefully return the browned meatballs to the pot, ensuring they are submerged in the broth. Reduce the heat to low, cover, and let the soup simmer for 20-25 minutes until the meatballs are fully cooked and the vegetables are tender.

Step 7

Remove the bay leaf and stir in the baby spinach, allowing it to wilt for 1-2 minutes.

Step 8

Add the lemon juice and season the soup with additional salt and pepper to taste, if desired.

Step 9

Serve hot, garnished with fresh parsley. Pair with crusty bread or a side salad for a complete meal.

Nutrition Facts

Serving size	(3200.2g)

Amount per serving	% Daily Value*
Calories	1645.3

Total Fat 79.4g	0%
Saturated Fat 21.7g	0%
Polyunsaturated Fat 4.6g
Cholesterol 561.5mg	0%
Sodium 8131.8mg	0%
Total Carbohydrate 103.1g	0%
Dietary Fiber 19.3g	0%
Total Sugars 34.6g
Protein 138.6g	0%

Vitamin D 53.8IU	0%
Calcium 744.1mg	0%
Iron 18.8mg	0%
Potassium 3736.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.5%

Protein: 33.0%

Carbs: 24.5%