Mini Turkey Meatball Vegetable Soup Recipe
A comforting and nutritious Mini Turkey Meatball Vegetable Soup featuring lean ground turkey meatballs baked to perfection, simmered in a hearty broth with fresh vegetables and herbs for a flavorful, satisfying meal that’s perfect for any season.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 7 servings
- Category: Soup
- Method: Baking and Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Meatballs
- 20 oz ground turkey breast 93% lean (1.3 lb)
- 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 kosher salt
Soup
- 32 oz 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: Preheat your oven to 400°F (200°C) to prepare for baking the meatballs.
- Make Meatball Mixture: In a large bowl, combine the ground turkey, seasoned whole wheat breadcrumbs, egg, finely chopped parsley, minced onion, minced garlic, kosher salt, and grated Parmesan cheese. Use clean hands to gently blend all ingredients until thoroughly combined.
- Form and Bake Meatballs: Shape the mixture into small mini meatballs, approximately 1 tablespoon each, yielding about 42 meatballs. Place them on a baking sheet and bake in the preheated oven for about 12 minutes until cooked through.
- Sauté Vegetables: While the meatballs bake, heat the extra virgin olive oil in a large pot or Dutch oven over medium-high heat. Add diced carrots, celery, chopped onion, and minced garlic. Sauté for about 15 minutes until the vegetables are tender and fragrant.
- Add Broth and Seasonings: Pour in the reduced sodium chicken broth and the petite diced tomatoes. Add the optional Parmesan cheese rind, kosher salt, and fresh black pepper. Stir well to combine.
- Add Herbs and Simmer: Add the fresh rosemary sprig, bay leaves, chopped fresh basil, and chopped fresh Italian parsley to the pot. Cover the pot and reduce heat to low. Let the soup cook gently for 40 minutes to develop flavors.
- Combine Meatballs and Vegetables: Remove the bay leaves, rosemary sprig, and Parmesan rind from the soup. Gently drop the baked mini meatballs into the pot along with the diced zucchini and chopped spinach. Cover again and simmer until the zucchini is tender and meatballs are heated through, about 8 to 10 minutes.
- Season and Serve: Taste the soup and adjust seasoning with additional salt and black pepper if needed. Serve hot with optional extra grated Parmesan cheese on the side for garnish and added flavor.
Notes
- You can substitute ground chicken for lean ground turkey if preferred.
- Using seasoned whole wheat breadcrumbs adds flavor and increases fiber content.
- The Parmesan rind adds depth to the broth but can be omitted if unavailable.
- Leftover soup keeps well refrigerated for up to 4 days and freezes nicely.
- For a spicier version, add red pepper flakes when sautéing vegetables.