Description
A quick, hearty, and healthy weeknight soup featuring lean ground turkey meatballs simmered in a savory vegetable broth with spinach and herbs. Ready in just 30 minutes with minimal active prep time.
Ingredients
Scale
- 1 pound lean ground turkey (93% lean or higher)
- 1 large egg
- ½ cup breadcrumbs (Panko or regular; use gluten-free if needed)
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1 can (14.5 oz) diced tomatoes
- 2 cups fresh spinach
- ¼ teaspoon red pepper flakes
- ¼ cup fresh basil, chopped
- 1 tablespoon lemon juice
Instructions
- Prep ingredients: Dice onion, carrots, and celery. Mince garlic. In a small bowl, mix ground turkey, egg, breadcrumbs, 2 cloves minced garlic, Italian seasoning, salt, and pepper. Do not overmix.
- Form the meat mixture into 1-inch balls (about 20-24 meatballs). Place on a plate.
- Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion, carrots, and celery. Cook for 3-4 minutes until softened.
- Add the remaining 3 cloves of minced garlic and red pepper flakes. Cook for 1 minute until fragrant, stirring constantly.
- Pour in chicken broth and diced tomatoes. Bring to a boil, then reduce heat to a simmer. Cook for 5 minutes to meld flavors.
- Gently drop meatballs into the simmering soup. Cover and simmer for 10-12 minutes until meatballs are cooked through (internal temp 165°F). Avoid stirring too much.
- Stir in fresh spinach. Cook for 2-3 minutes until wilted.
- Remove from heat. Stir in lemon juice and fresh basil. Serve immediately, optionally topped with Parmesan cheese or a drizzle of olive oil.
Notes
Do not overmix the meatballs to keep them tender. Simmer gently; boiling can make meatballs tough. If using 99% lean turkey, add a splash of olive oil or broth to the mix to prevent dryness. For a richer finish, swirl in a tablespoon of cold butter at the end. Leftovers keep in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 1.5
- Calories: 280
- Sugar: 5
- Sodium: 450
- Fat: 12
- Saturated Fat: 3
- Carbohydrates: 15
- Fiber: 3
- Protein: 22
Keywords: turkey meatball soup, healthy dinner, 30 minute meals, weeknight dinner, gluten-free option, high protein soup, comfort food