Turkey Meatball Vegetable Soup

Mini Turkey Meatball Vegetable soup is kid-friendly and perfect for warming up for a cool autumn evening.

Mini Turkey Meatball Vegetable soup is kid-friendly and perfect for warming up for a cool autumn evening.

It’s made with mini turkey meatballs, tomatoes, zucchini, carrots, spinach and my secret ingredient for the best flavor soup – a parmesan cheese crust. I always store the crust in my freezer just to make soup, so don't throw them out!

Mini Turkey Meatball Vegetable soup is kid-friendly and perfect for warming up for a cool autumn evening.

It also provides large residues and can be frozen if you want to do this in the future. Enjoy!

Mini Turkey Meatball Vegetable Soup

Mini Turkey Meatball Vegetable soup is kid-friendly and perfect for warming up for a cool autumn evening.

For meatballs:

  • 20 ounces 1.3 kg ground turkey breast 93% lean
  • 1/4 cup spiced whole grain bread *
  • 1/4 cup grated parmesan cheese
  • 1/4 cup parsley, finely chopped
  • 1 large egg
  • 1/4 cup onion, chopped
  • 1 clove garlic, chopped
  • 1/4 teaspoon salt

For the soup:

  • 32 oz container of reduced sodium chicken broth
  • 2 tsp olive oil
  • 1/2 cup chopped onion
  • 1 cup diced carrots
  • 1/2 cup cube celery
  • 2 garlic cloves, chopped
  • 2 14.5 oz cans of petite dice
  • Parmesan cheese crust, optional
  • 1 fresh rosemary sprig
  • 2 bay leaves
  • 2 tablespoons minced fresh basil
  • 1/4 cup minced fresh Italian parsley
  • 1/2 teaspoon kosher salt and fresh black pepper
  • 8 oz zucchini, cubes
  • 2 cups chopped fresh spinach
  • extra parmesan cheese for garnish, optional
  • Preheat oven to 400 ° F.

  • In a large bowl, combine turkey, breadcrumbs, eggs, parsley, onion, garlic, salt and cheese. Use your (clean) hands to gently mix all the ingredients until everything is combined.

  • Form small meatballs, about 1 tablespoon each, you get about 42. Baking in the oven approx. 12 minutes.

  • Heat the oil in a large saucepan or Dutch oven on medium heat.

  • Add carrots, celery, onion, garlic and saute until tender and fragrant, approx. 15 minutes.

  • Add broth, tomatoes, parmesan cheese, salt and pepper.

  • Add rosemary, bay leaves, basil and parsley, cover and cook for a low 40 minutes.

  • Remove bay leaves, rosemary sprig, parmesan crust and drop meatballs together with zucchini and spinach, cover and simmer until zucchini is tender and meatballs are cooked through, approx. 8 to 10 minutes, season to taste with salt and black pepper if needed.

  • If necessary, serve with extra grated cheese on the side.

Serving: 11/2 cups, calories: 229 kg, carbohydrates: 14 g, protein: 21 g, fat: 9 g, cholesterol: 87 mg, sodium: 747 mg, 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 for warming up for a cool autumn evening.

* To make this gluten-free, use gluten-free breadcrumbs and make sure to check the labels on the chicken broth.

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