Turkey Meatball Vegetable Soup

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Quick and easy one pot Turkey Meatball Vegetable Soup. Loaded with arugula, spinach, broccoli and turkey meatballs.


  • 12 ounces lean ground turkey
  • 3 tablespoons breadcrumbs
  • 1 egg yolk
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 teaspoon dried parsley
  • 2 tablespoons extra virgin olive oil divided
  • 3 cups broccoli
  • 2 cloves garlic minced
  • 5 cups low sodium chicken broth
  • 1/8 teaspoon red pepper flakes
  • 1/8 teaspoon pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried parsley
  • 1/8 teaspoon onion powder
  • 1 tablespoon lemon juice
  • 1 1/2 cups arugula
  • 1 1/2 cup spinach
  • red pepper flakes for serving
  • Parmesan cheese for serving


  1. In a large bowl combine ground turkey, breadcrumbs, egg yolk, salt, pepper and dried parsley to make the meatballs. Mix to combine.
  2. Heat a large pot over medium-high heat with 1 tablespoon olive oil.
  3. Saute meatballs flipping once half way through. They should take about 5-8 minutes to cook. The center of the meatball should not be pink.
  4. Take out of the pan and set aside.
  5. Add 1 tablespoon of oil to the same pot.
  6. Add broccoli and saute until slightly tender, 3-4 minutes.
  7. Add garlic and cook for one minute.
  8. Pour in chicken broth and bring to a simmer. Simmer soup for 5 minutes and turn the heat to low.
  9. Season with red pepper flakes, pepper, salt, dried parsley and onion powder.
  10. Stir in lemon juice, arugula and spinach. Cook until wilted.
  11. Return the meatballs back to the pot and reheat.
  12. Serve with a sprinkle of red pepper flakes and Parmesan cheese.

Recipe Notes

Original recipe from chefsavvy.com. Please do not publish my recipe or pictures without linking back to the original post. Thank you!