Introduction
If you’re looking for a comforting and nutritious meal, this turkey meatball soup is a perfect choice. Packed with flavors from fresh vegetables, tender turkey meatballs, and aromatic herbs, this dish is both satisfying and healthy. Ideal for chilly days or a quick weeknight dinner, this soup promises to warm your heart and delight your taste buds.
Detailed Ingredients with measures
For the Turkey Meatballs:
– 1 pound ground turkey breast
– 1/3 cup Panko breadcrumbs
– 1/4 cup freshly grated Parmesan cheese
– 2 cloves garlic, minced
– 1 teaspoon dried basil
– 1/4 teaspoon crushed red pepper flakes (optional)
– Kosher salt and freshly ground black pepper, to taste
For the Soup:
– 2 tablespoons olive oil, divided
– 2 cloves garlic, minced
– 1 sweet onion, diced
– 2 carrots, peeled and diced
– 1 stalk celery, diced
– 1/2 teaspoon dried thyme
– 8 cups chicken stock
– 2 bay leaves
– 3/4 cup ditalini pasta
– 2 medium zucchini, halved and sliced
– 3 cups baby spinach
– Juice of 1 lemon
– 2 tablespoons chopped fresh parsley leaves
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: Serves 6-8
Detailed Directions and Instructions
Prepare the Meatballs:
In a large bowl, combine ground turkey, Panko breadcrumbs, Parmesan cheese, minced garlic, dried basil, crushed red pepper flakes (if using), salt, and pepper. Mix until just combined; avoid overmixing to keep the meatballs tender. Shape the mixture into small meatballs, about 3/4 to 1 inch in diameter.
Cook the Meatballs:
Heat 1 tablespoon of olive oil in a large stockpot or Dutch oven over medium heat. Add the meatballs in batches, cooking until all sides are browned. Once browned, transfer the meatballs to a plate and set aside.
Sauté the Vegetables:
In the same pot, add the remaining 1 tablespoon of olive oil. Add minced garlic, diced onion, carrots, and celery. Sauté until the vegetables are tender, about 3-4 minutes. Stir in dried thyme and cook for an additional minute.
Simmer the Soup:
Pour in the chicken stock and add bay leaves. Bring the mixture to a boil. Add the ditalini pasta and browned meatballs to the pot. Reduce the heat and let it simmer until the pasta is tender and the meatballs are cooked through, approximately 10-12 minutes.
Add Zucchini and Spinach:
Stir in the sliced zucchini and cook until tender, about 3 minutes. Add the baby spinach and cook until wilted, about 1-2 minutes.
Finish the Soup:
Remove the bay leaves from the pot. Stir in the lemon juice and chopped fresh parsley. Taste and adjust seasoning with additional salt and pepper if needed.
Serve:
Ladle the soup into bowls. Optionally, garnish with additional Parmesan cheese and fresh parsley before serving.
Notes
Meatball Tips:
Use your hands to mix the meatball ingredients gently to maintain tenderness. Adjust size based on preference, but keep them uniform for even cooking.
Vegetable Variation:
Feel free to substitute or add other vegetables such as bell peppers or green beans to the soup for added flavor and texture.
Pasta Choice:
Ditalini pasta can be replaced with any small pasta shape if preferred, but cooking times may vary.
Storage Instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a little extra stock if needed.
Cook techniques
Mixing the Meatball Ingredients
Incorporate the ground turkey with the dry ingredients gently to avoid overmixing, which helps keep the meatballs tender.
Shaping Meatballs
Use your hands to shape the mixture into small balls, approximately 3/4 to 1 inch in diameter for uniform cooking.
Browning the Meatballs
Brown the meatballs in batches in a hot pot with olive oil to ensure they cook evenly and develop a nice crust.
Sautéing Vegetables
Cook the diced onion, carrots, celery, and garlic until tender to enhance their flavors before adding the liquid ingredients.
Simmering the Soup
Allow the combined ingredients to simmer, which melds the flavors while cooking the pasta and ensuring the meatballs are fully cooked.
Adding Fresh Ingredients
Introduce zucchini and spinach late in the cooking process to maintain their texture and vibrant color.
Finishing Touches
Incorporate lemon juice and parsley just before serving for a fresh flavor boost and garnish.
FAQ
Can I substitute ground turkey for another type of meat?
Yes, ground chicken or lean beef can be used as alternatives, but cooking times may vary.
What can I use instead of Panko breadcrumbs?
Regular breadcrumbs or crushed crackers can be used, though the texture may be slightly different.
How do I know when the meatballs are cooked through?
The meatballs should be firm to the touch and have no pink in the center. Using a meat thermometer, they should reach an internal temperature of 165°F (74°C).
Can I make this soup ahead of time?
Yes, the soup can be made ahead of time and stored in the refrigerator for up to 3 days, but it’s best to add the pasta and fresh veggies just before serving.
Is this soup freezer-friendly?
Yes, you can freeze the soup without the pasta and fresh veggies. When ready to eat, reheat and add these ingredients fresh.
What can I serve with the turkey meatball soup?
Crusty bread, a side salad, or steamed vegetables make great accompaniments to the soup.
Conclusion
The turkey meatball soup is a delightful combination of flavors and textures, offering a hearty and nutritious meal. The blend of turkey meatballs, fresh vegetables, and tender pasta in a savory broth not only satisfies the palate but also provides a comforting experience, making it perfect for any occasion. With its fresh ingredients and wholesome elements, this soup is sure to become a family favorite.
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