Turkey Meatball Soup

This quick and easy one pot turkey meatball vegetable soup is loaded with fresh spinach, broccoli, and turkey meatballs. Healthy, hearty and packed full of flavor and nutrition. This is the perfect soup for a chilly winter day!

If you love easy, healthy soups, then you’ve got to try my Instant Pot Vegetable Soup an my Creamy Broccoli Spinach Soup.

Turkey Meatball Soup Recipe

This is the perfect mix of traditional wedding soup and vegetable soup. Hearty and loaded with spinach, carrots and broccoli. The base of the soup is chicken stock and a hint of lemon juice. Crushed red pepper flakes and Parmesan cheese are added to each steaming bowl.

Trust me you will not miss rice or pasta in this soup. The focus of this dish is the vegetables and the meatballs. My dad had this soup and said the best part of the soup were the tender turkey meatballs! My trick to cooking tender meatballs in soup is browning them first then allowing them to finish cooking in the soup. This keeps them super moist!

This is a one pot healthy dinner option that can be made in less than 30 minutes! Thirty minute meals are always the best. Make ahead and freeze for a quick weeknight meal. You can also make extra turkey meatballs and freeze to use in soups or with spaghetti. Or just serve with a side of veggies.

Why You’ll Love This Recipe

• This turkey meatball soup with spinach is warm, comforting and bursting with flavor perfect for a cold night!
• It’s ready in only 30 minutes perfect for a busy weeknight.
• This easy turkey meatball soup is a great way to clean out your fridge. Use whatever vegetables you have on hand! Zucchini, squash and tomatoes would go great with this.
• Each bowl gets topped with grated parmesan cheese and red pepper flakes for an added kick.

Key Ingredients

• Turkey Meatballs: I prefer to make my own meatballs for this soup, however you could easily use frozen store-bought meatballs.
• Healthy Greens: The spinach and broccoli are loaded with vitamins and antioxidants. And broccoli is full of fiber to keep you full way past bed time. This is the perfect soup to help ward off sickness during cold season!
• Chicken Broth: You can use low-sodium store-bought chicken broth for this turkey meatball vegetable soup, but if you have time or any stocked in your freezer, you can also use homemade broth or stock.
• Vegetables: Onions, celery, carrots are also added for flavor as well as extra nutrients to this soup.
• Lemon juice: Is one of my secret ingredient for most all of my broth based soups. It really brightens up the soup and helps to balance all of the flavors.
• For topping: Sprinkle on some fresh grated parmesan cheese and some red pepper flakes! You can also serve some fresh lemon wedges on the side.

Want to make this turkey meatball vegetable soup more filling? Serve with some crusty bread or with some grains like rice, quinoa, pasta or tortellini.

How To Make Turkey Meatball Soup

First, make the turkey meatballs by combing the ground turkey, breadcrumbs, onions, eggs, parsley, salt and pepper.

Portion out meatballs. I got about 20 meatballs or so. You can get more or less depending on how big or small you make your meatballs.

Heat a large pot over medium-high heat with 1 tablespoon olive oil. In two batches add meatballs and cook for 3-4 minutes or until they get golden brown on the outside. (It is ok if the middle is still pink the meatballs will continue to cook in the soup.)

Take out of the pan and set aside.

Next, make the soup. Add 1 tablespoon of oil to the same pot the meatballs were cooked in. Next, add the celery, carrot, onion, broccoli and sauté for 4-5 minutes or until the vegetables start to get tender. Then, add in garlic and cook for an additional minute, until fragrant.

Stir in chicken broth, Worcestershire sauce, bay leaves, red pepper flakes and Italian seasoning. Bring to a simmer and cook for 5 minutes. Add in spinach and cook until wilted.

Take off of the heat and add in lemon juice. Return meatballs back to the pot and season the soup with salt and pepper to taste. Serve immediately with a sprinkle of red pepper flakes and Parmesan cheese.

Store any cooled leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Perfect for meal-prep!

More Soup Recipes

• Classic Tomato Soup
• Thai Coconut Soup
• Instant Pot Chicken Noodle Soup
• Slow Cooker Minestrone Soup
• Vegetarian Quinoa Chili

Turkey Meatball Vegetable Soup

5 from 6 votes

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Quick and easy one pot Turkey Meatball Vegetable Soup. Loaded with spinach, broccoli and turkey meatballs!

Servings: 4

Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Total Time: 30 minutes mins

Ingredients 

Turkey Meatballs

• 1 lb ground turkey
• 1/2 cup Italian breadcrumbs
• 1/4 cup onion
• 1 large egg
• 1/4 cup parsley, chopped
• 1/4 tsp salt
• 1/4 tsp pepper

Vegetable Soup

• 2 tbsp extra virgin olive oil,, divided
• 2 ribs celery, diced
• 1 medium carrot, diced
• 1 medium onion, diced
• 3 cups broccoli, cut into bite sized pieces
• 3 garlic cloves, minced
• 6 cups low sodium chicken broth
• 1 tbsp Worcestershire sauce
• 2 bay leaves
• 1/8 teaspoon red pepper flakes
• 1/2 tsp Italian seasoning
• 1/2 large lemon, juiced
• 1 cup spinach
• salt and pepper
• red pepper flakes, for serving
• Parmesan cheese, for serving

Instructions 

Turkey Meatballs

• In a large bowl combine ground turkey, breadcrumbs, onions, eggs, parsley, salt and pepper.
  
• Portion out meatballs. I got about 20 meatballs or so.
  
• Heat a large pot over medium-high heat with 1 tablespoon olive oil.

  In two batches add meatballs and cook for 3-4 minutes or until they get golden brown on the outside. It is ok if the middle is still pink the meatballs will continue to cook in the soup.
  
• Take out of the pan and set aside.
  

Vegetable Soup

• Add 1 tablespoon of oil to the same pot the meatballs were cooked in. Add in the celery, carrot, onion, broccoli and saute for 4-5 minutes or until the vegetables start to get tender.

  Add in garlic and cook for an additional minute.
  
• Stir in chicken broth, Worcestershire sauce, bay leaves, red pepper flakes and Italian seasoning. Bring to a simmer and cook for 5 minutes.
  
• Add in spinach and cook until wilted.

  Take off of the heat and add in lemon juice.

  Return meatballs back to the pot and season the soup with salt and pepper to taste.
  
• Serve immediately with a sprinkle of red pepper flakes and Parmesan cheese.
  

Nutrition Information

Calories: 280kcalCarbohydrates: 15gProtein: 30gFat: 12gSaturated Fat: 2gCholesterol: 96mgSodium: 442mgPotassium: 825mgFiber: 2gSugar: 2gVitamin A: 1763IUVitamin C: 67mgCalcium: 92mgIron: 3mg

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