Turkey Meatball Soup

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When the weather starts to cool down, there’s nothing better than a big bowl of soup. You agree? This Turkey Meatball Soup hits the spot every time I make it. It’s made with homemade turkey meatballs and wholesome ingredients like fresh spinach, vegetables and spices. It’s a hearty, healthy soup that’s perfect for fall family dinners!

Why You’ll Love This Recipe

• Healthy & nourishing – It’s packed with protein, greens and vegetables.
• Family-friendly – Both kids and adults love this turkey meatball soup. It’s not spicy, it’s mild in flavor for kiddos yet flavorful enough for adults.
• Make ahead friendly – You know me, I love to make dinner ahead of time. It can be made the day before or during the afternoon and kept warm for dinner.

If you love making hearty, healthy soups, you’ll also enjoy my Healthy Vegetable Turkey Soup, Zuppa Toscana Soup, & Chicken Pot Pie Soup. All of these recipes use more wholesome ingredients and are packed full of flavor and nutrients. I make all my soups with my Le Creuset Dutch Oven. It heats evenly and there are several sizes to accommodate your needs. It’s an investment, but it will last years. I’ve had mine for 12 years!!

Turkey Meatball Soup Ingredients

I try to make most of our meals with wholesome, real ingredients. This recipe calls for simple, wholesome ingredients that result in a high quality, flavorful meal. Sometimes simple is better!

Meatball Ingredients

• Ground turkey: You can use light or dark meat. I like to mix them when possible. It creates a really tender meatball.
• Egg: The egg helps bind the meatballs together.
• Bread crumbs: I like to use already seasoned bread crumbs. You can also make them yourself by using dried out bread and processing it in a food processor. Simply add Italian seasoning, salt and pepper to them.
• Parmesan cheese: You can buy fresh and grate yourself or purchase already grated.
• Garlic: Fresh garlic works best here.
• Salt & pepper: Some salt and pepper to help bring out the flavors of the meatballs.

Soup Ingredients

• Celery, onion, carrot: I find that most soups start with a mire-poix. It’s great base that flavors the soup.
• Fresh garlic: A little garlic for flavor and sweetness.
• Petite diced tomatoes: I prefer petite diced tomatoes in soup recipe, but regular diced would work, too.
• Cannellini beans: I love beans in this soup. It makes it a bit heartier. You can replace with pasta, like orzo if you’d like.
• Chicken or vegetable stock: Either will work!
• Fresh spinach: It adds nutrients, color and it’s so easy to add to any soup.
• Italian seasoning: The spices help flavor the soup and give it depth.
• Salt & pepper: To season and bring out flavors.
• Fresh parsley: To garnish at the end.

Step-By-Step Photo Instructions

Serving Ideas & Storage

Serve with crusty bread for dipping or a simple dinner salad. I love my favorite dinner salad, it goes well with all sorts of recipes. The soup will last refrigerated for up to 3 days. Simply reheat in the microwave or on the stove.

If you’re excited about cozy soup season, this homemade turkey meatball soup is the perfect way to start. The soup is comforting, fresh, light and hearty. It’ll become your new family favorite!

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Yield: 6

Turkey Meatball Soup

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Cozy up with this healthy Turkey Meatball Soup made with homemade turkey meatballs, spinach and tomatoes. A wholesome, family-friendly fall recipe you'll love!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

Meatball Ingredients

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• 1.5 pounds ground turkey
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 egg
• 1/4 cup parmesan cheese (+ more for serving)
• 3/4 seasoned Italian bread crumbs (sub gluten free if needed)
• 2 garlic cloves, minced

Soup Ingredients

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• 1 cup diced celery (about 3 stalks)
• 1 cup diced carrot (about 3 carrots)
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1, 14 ounce can petite diced tomatoes with juice
• 8 cups chicken or vegetable stock (2, 32 ounces containers)
• 28 ounces canned cannellini beans, drained and rinsed
• 1 tablespoon Italian seasoning
• 1 teaspoon salt (+ more for taste at the end)
• 1/2 teaspoon black pepper
• 1 bag spinach
• Handful of fresh parsley for garnish
• Olive oil for drizzling

Instructions

1. In a large bowl, add all of the meatball ingredients and mix with your hands. Using a cookie dough scooper or measuring spoon, measure about 1 tablespoon of the meatball mixture and roll into a ball and set aside on a plate. They will be small - I prefer them to be bite sized.
2. Drizzle 2 tablespoons of olive oil in a large pot and place over medium heat. To the pot, add celery, onion and carrots. Sauté for 5 minutes then add minced garlic and sauté for an additional minute.
3. Next, add the turkey meatballs, petite diced tomatoes, vegetable stock and spices. Bring to a boil then reduce heat to a simmer. Simmer for 10 minutes then add the cannellini beans and continue to simmer for an additional 10 minutes. I like to wait to add the beans so they don't get mushy.
4. Finally add the spinach - it will wilt immediately. Taste soup for salt - add more to your liking. Garnish with fresh parsley, a sprinkle of parmesan cheese and serve with crusty bread.

Notes

Meatballs can be rolled ahead of time and placed in the refrigerator.

Soup will last 3 days refrigerated.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving:Calories: 601Total Fat: 24gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 155mgSodium: 2176mgCarbohydrates: 54gFiber: 10gSugar: 11gProtein: 45g

Nutrition information is automatically calculated. Use as an approximation only.

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