Creamy Tuscan Turkey Meatball Soup (Printable Version)

Tender turkey meatballs in a rich garlic Parmesan broth with spinach and sun-dried tomatoes, delivering comforting Italian flavors.

# What You'll Need:

→ Turkey Meatballs

01 - 1 pound ground turkey
02 - 1/3 cup breadcrumbs
03 - 1/4 cup grated Parmesan cheese
04 - 1 large egg
05 - 2 cloves garlic, minced
06 - 2 tablespoons fresh parsley, chopped
07 - 1/2 teaspoon dried oregano
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper

→ Soup Base

10 - 2 tablespoons olive oil
11 - 1 medium yellow onion, finely chopped
12 - 3 cloves garlic, minced
13 - 5 cups low-sodium chicken broth
14 - 1 cup heavy cream
15 - 1/2 cup grated Parmesan cheese
16 - 1/2 cup sun-dried tomatoes packed in oil, drained and chopped
17 - 3 cups fresh baby spinach
18 - 1 teaspoon dried Italian herbs
19 - Salt and pepper to taste
20 - Fresh basil for garnish, optional

# How To Make It:

01 - In a large mixing bowl, combine ground turkey, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, oregano, salt, and black pepper. Mix until just combined, being careful not to overwork the mixture. Shape into approximately 20 balls, each about 1 inch in diameter.
02 - Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Working in batches to avoid crowding, add meatballs and brown on all sides for approximately 4 to 5 minutes total. The meatballs do not need to be cooked through at this stage. Transfer to a plate and set aside.
03 - Add the remaining 1 tablespoon of olive oil to the same pot. Add chopped onion and sauté until softened, approximately 4 minutes. Stir in minced garlic and cook for 1 additional minute until fragrant.
04 - Pour chicken broth into the pot and bring to a gentle simmer, scraping up any browned bits from the bottom with a wooden spoon. These caramelized bits add depth to the broth.
05 - Return the browned meatballs to the pot. Add sun-dried tomatoes and dried Italian herbs. Simmer uncovered for 12 to 15 minutes, until meatballs are cooked through completely.
06 - Reduce heat to low. Stir in heavy cream and Parmesan cheese, stirring until fully combined. Simmer gently for 2 to 3 minutes until the soup achieves a creamy consistency. Do not allow to boil.
07 - Stir in fresh baby spinach and cook until completely wilted, approximately 1 to 2 minutes. Season the soup with additional salt and pepper to taste.
08 - Ladle soup into individual bowls. Garnish with fresh basil and additional Parmesan cheese if desired. Serve immediately.

# Expert Advice:

01 -
  • High in protein with lean ground turkey meatballs.
  • A perfect balance of creamy texture and savory Tuscan flavors.
  • Quick enough for a weeknight dinner, taking only 55 minutes total.
02 -
  • Avoid overmixing the meatball ingredients to keep the texture tender and prevent them from becoming tough.
  • Drain the sun-dried tomatoes thoroughly to prevent excess oil from changing the consistency of the broth.
  • Always check labels for hidden allergens like gluten in breadcrumbs.
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