This Turkey Meatball and Spinach Soup is a delightful and healthy soup dinner recipe perfect for any night of the week. You’ll love how easily it comes together, offering a comforting and flavorful meal that’s also packed with nutrients.
Key Ingredients & Substitutions:
- Ground Turkey: You can use lean ground chicken for a similar result.
- Spinach: Fresh kale or other hearty greens work well if you don’t have spinach.
- Chicken Broth: Vegetable broth is a great vegetarian alternative.
- Diced Tomatoes: Crushed tomatoes can be used for a smoother texture.
- Small Pasta: Orzo or ditalini are excellent, but you can omit pasta for a carb-free option.
Ingredients:
For the Turkey Meatballs:
- 1 lb ground turkey
- 1/4 cup breadcrumbs
- 1/4 cup finely chopped onion
- 1 large egg
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Soup:
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 6 cups chicken broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 cup small pasta (e.g., orzo, ditalini)
- 5 ounces fresh spinach, roughly chopped
- Salt and black pepper to taste
- Parmesan cheese, for serving (optional)
How Much Time Will You Need?
- Total Time: 45 minutes
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Servings: 6
- Tools Needed: Large pot or Dutch oven, mixing bowl
Step-by-Step Instructions:
1. Prepare the Meatballs
In a medium bowl, gently combine the ground turkey, breadcrumbs, chopped onion, egg, garlic powder, oregano, salt, and pepper. Mix until just combined, being careful not to overmix. Form the mixture into small, 1-inch meatballs.
2. Sauté the Vegetables
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook for about 5-7 minutes, stirring occasionally, until the vegetables soften.
3. Simmer the Broth
Pour in the chicken broth and diced tomatoes. Add the dried basil and thyme. Bring the mixture to a gentle boil, then reduce the heat to a simmer.
4. Cook the Meatballs and Pasta
Carefully drop the turkey meatballs into the simmering soup. Cook for 10 minutes, then add the small pasta. Continue to cook for another 8-10 minutes, or until the pasta is al dente and the meatballs are cooked through.
5. Wilt the Spinach
Stir in the fresh spinach and cook for 2-3 minutes, or until it has wilted. Season the soup with salt and black pepper to your taste.
6. Serve and Enjoy
Ladle the warm Turkey Meatball and Spinach Soup into bowls. You can sprinkle with Parmesan cheese if you like. This is a satisfying and flavorful soup dinner recipe.
Variation Ideas:
- Add a squeeze of fresh lemon juice at the end for brightness.
- Include a can of drained cannellini beans for extra protein and fiber.
- Stir in some chopped fresh parsley or dill before serving.
Storage Instructions:
Store leftover Turkey Meatball and Spinach Soup in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm on the stovetop over medium-low heat or in the microwave until heated through.
Frequently Asked Questions (FAQ):
Can I make the meatballs ahead of time?
Yes, you can prepare the meatballs and refrigerate them for up to 24 hours before adding them to the soup.
Can I freeze this soup?
This soup freezes well! Store it in freezer-safe containers for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
What kind of pasta works best?
Small pasta shapes like orzo, ditalini, or acini de pepe are ideal as they cook quickly and fit well on a spoon.
Is this soup suitable for meal prep?
Absolutely, this is an excellent soup dinner recipe for meal prepping. It reheats beautifully.
How can I make this soup spicier?
Add a pinch of red pepper flakes with the other spices for a little kick.
Can I use ground beef instead of turkey?
Yes, you can substitute lean ground beef for the ground turkey if you prefer.