Turkey Meatball and Spinach Soup

A quick and easy hearty soup for any night of the week. And you can even cook/prep/freeze the meatballs beforehand!

Turkey Meatball and Spinach Soup - A quick and easy hearty soup for any night of the week. And you can even cook/prep/freeze the meatballs beforehand!

I recently had to fly to NY for a quick work trip but I brought back a very nasty cold. So even though it’s not exactly soup weather in California, this turkey meatball soup was just what I needed.

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Turkey Meatball and Spinach Soup - A quick and easy hearty soup for any night of the week. And you can even cook/prep/freeze the meatballs beforehand!

It’s an incredibly hearty, cozy soup with big, plump turkey meatballs and wilted spinach throughout. It’s perfect for a cold night or even as a light lunch for any season.

Turkey Meatball and Spinach Soup - A quick and easy hearty soup for any night of the week. And you can even cook/prep/freeze the meatballs beforehand!

You can also prep the meatballs beforehand and throw it in the soup when ready to serve. Just know that after this, you may want to add turkey meatballs in all of your soups!

Turkey Meatball and Spinach Soup

A quick and easy hearty soup for any night of the week. And you can even cook/prep/freeze the meatballs beforehand!

Ingredients:

  • 2 tablespoons olive oil, divided
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 3 carrots, peeled and diced
  • 2 stalks celery, diced
  • 1/2 teaspoon dried thyme
  • 5 cups chicken stock
  • 2 bay leaves
  • 2 cups baby spinach
  • 1/4 cup freshly grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley leaves

For the meatballs

  • 1 pound ground turkey
  • 1/3 cup Panko
  • 1/4 cup freshly grated Parmesan cheese
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon crushed red pepper flakes
  • Kosher salt and freshly ground black pepper, to taste

Directions:

  1. In a large bowl, combine ground turkey, Panko, Parmesan, oregano, basil, parsley, garlic powder and red pepper flakes; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 18-20 meatballs.
  2. Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add meatballs, in batches, and cook until all sides are browned, about 2-3 minutes. Transfer to a paper towel-lined plate; set aside.
  3. Add remaining 1 tablespoon olive oil to the skillet. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
  4. Whisk in chicken stock, bay leaves and 1 cup water; bring to a boil. Stir in meatballs; reduce heat and simmer until meatballs are cooked through, about 10-12 minutes. Stir in spinach until wilted, about 2 minutes.
  5. Serve immediately, sprinkled with Parmesan and garnished with parsley, if desired.

Nutrition Facts
Serving Size
Servings Per Container 4 servings

Amount Per Serving
Calories 454.4 Calories from Fat 205.2
% Daily Value*
Total Fat 22.8g 35%
Saturated Fat 6.7g 34%
Trans Fat 0.1g
Cholesterol 119.5mg 40%
Sodium 787.1mg 33%
Total Carbohydrate 25.1g 8%
Dietary Fiber 2.8g 11%
Sugars 9.3g
Protein 36.3g 73%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.