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    a serving of this Turkey Meatball Vegetable Soup in a white bowl with a spoon

    Turkey Meatball Vegetable Soup

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

    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