Description
A vibrant, hearty, and forgiving one-pot soup featuring lean ground turkey meatballs, fresh spinach, and aromatic herbs. It’s a comfort food that is light enough for a weeknight but flavorful enough to feel indulgent.
Ingredients
Scale
- 1 pound (450g) 93% lean ground turkey
- 1/2 cup (60g) Panko breadcrumbs (or regular breadcrumbs)
- 1 large egg
- 2 cloves garlic, minced (for meatballs)
- 2 tablespoons fresh parsley, chopped (for meatballs)
- 1/2 teaspoon salt (for meatballs)
- 1/4 teaspoon black pepper (for meatballs)
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced (for soup)
- 6 cups (1.5 liters) low-sodium chicken broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 4 cups (120g) fresh baby spinach
- 1/4 cup fresh parsley, chopped (for finish)
- 1 tablespoon lemon juice
- Grated Parmesan cheese, optional for serving
Instructions
- In a medium bowl, combine ground turkey, breadcrumbs, egg, minced garlic, chopped parsley, salt, and pepper. Mix gently with hands; do not overmix.
- Roll the mixture into 12-15 small meatballs, about 1.5 inches each.
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
- Add diced onion, carrots, and celery. Sauté for 5-6 minutes until onions are translucent.
- Add minced garlic and cook for 1 more minute until fragrant.
- Pour in chicken broth and add bay leaves, dried thyme, and dried oregano. Stir to combine.
- Bring to a gentle boil, then reduce heat to low and simmer for 10 minutes.
- Drop meatballs into the simmering broth one by one. Cover and cook gently for 12-15 minutes until they float and reach an internal temperature of 165°F (74°C).
- Remove bay leaves. Stir in fresh spinach and let it wilt for 30-60 seconds.
- Turn off heat. Stir in fresh parsley and lemon juice. Taste and adjust seasoning.
- Serve hot, topped with grated Parmesan if desired.
Notes
Do not overmix the meatball mixture to keep them tender. Use low-sodium broth to control salt levels. Add fresh spinach at the very end to prevent it from becoming slimy. The lemon juice is crucial for brightening the flavor. For meal prep, freeze the soup without the spinach and add fresh spinach when reheating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 1/6
- Calories: 280
- Sugar: 4
- Sodium: 650
- Fat: 12
- Saturated Fat: 3
- Carbohydrates: 12
- Fiber: 3
- Protein: 28
Keywords: healthy turkey meatball soup, one pot soup, lean protein, gluten-free option, weeknight dinner, comfort food, spinach soup