Turkey Meatball Soup

• 1 pound ground turkey
• 1/2 cup breadcrumbs
• 1 egg
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups low-sodium chicken broth
• 1 can (14.5 oz) diced tomatoes
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 teaspoon dried basil

Steps

1. 1 Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. 2 In a large bowl, combine turkey, breadcrumbs, egg, Parmesan, oregano, salt, and pepper. Form into 1-inch balls.
3. 3 Place meatballs on the prepared baking sheet and bake for 15 minutes.
4. 4 While meatballs bake, heat a large pot over medium heat. Add onions, garlic, carrots, and celery; cook until softened.
5. 5 Stir in chicken broth, diced tomatoes, and basil. Bring to a simmer.
6. 6 Add cooked meatballs to the pot and simmer for 20 minutes.
7. 7 Serve hot and enjoy!

Nutrition

Tips

• For extra flavor, add a splash of red wine to the broth.
• If you prefer softer meatballs, simmer them in the soup for the entire 20 minutes instead of pre-baking.

Storage

Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop.

Serving Suggestions

• Serve with crusty bread or a side salad.
• Top with fresh parsley or grated Parmesan before serving.

FAQ