How To Make Mini Turkey Meatball Vegetable Soup
This vegetable soup has turkey meatballs and a mix of carrots, celery, onions, tomatoes, and herbs. It’s a warm, tasty, and kid-friendly soup.
Preheat oven to 400 degrees F.
In a large bowl, combine ground turkey, breadcrumbs, egg, parsley, onion, garlic, salt and cheese. Gently mix all the ingredients well until everything is combined.
Form small meatballs, about 1 tablespoon each. Bake in the oven for about 12 minutes.
Meanwhile, heat the oil in a large pot or Dutch oven over medium-high heat.
Add the carrots, celery, onion, garlic and saute for about 15 minutes until tender and fragrant.
Add the broth, tomatoes, parmesan cheese rind, salt and pepper.
Add the rosemary,bay leaves, basil and parsley, cover and cook on low 40 minutes.
Remove the bay leaves, rosemary sprig, parmesan rind and drop the meatballs in along with the zucchini and spinach, cover and simmer for 8 to 10 minutes, until the zucchini is tender and meatballs are cooked through. Season to taste with salt and black pepper if needed.
Serve with extra grated cheese on the side if desired.
- Calories: 342.66kcal
- Fat: 17.01g
- Saturated Fat: 7.62g
- Trans Fat: 0.00g
- Monounsaturated Fat: 5.98g
- Polyunsaturated Fat: 2.04g
- Carbohydrates: 12.37g
- Fiber: 3.08g
- Sugar: 4.87g
- Protein: 34.73g
- Cholesterol: 102.11mg
- Sodium: 947.03mg
- Calcium: 490.34mg
- Potassium: 764.98mg
- Iron: 3.15mg
- Vitamin A: 306.70µg
- Vitamin C: 25.12mg