Save to Pinterest Indulge in this comforting, flavor-packed soup featuring tender turkey meatballs submerged in a rich garlic Parmesan broth. Enhanced with fresh spinach and tangy sun-dried tomatoes, this dish brings a touch of Tuscan flair to your table. Whether you are looking for a High Protein meal or a cozy dinner, this recipe delivers both sophistication and heartiness in every spoonful.
Save to Pinterest The secret to this soup's depth lies in the combination of browning the meatballs and simmering them directly in a chicken broth infused with Italian herbs. The result is a velvety texture that feels indulgent while remaining packed with wholesome ingredients like fresh baby spinach.
Ingredients
- For the Turkey Meatballs
- 1 lb (450 g) ground turkey
- 1/3 cup (30 g) breadcrumbs
- 1/4 cup (25 g) grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the Soup
- 2 tbsp olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 5 cups (1.2 L) low-sodium chicken broth
- 1 cup (240 ml) heavy cream
- 1/2 cup (25 g) grated Parmesan cheese
- 1/2 cup (60 g) sun-dried tomatoes (packed in oil), drained and chopped
- 3 cups (90 g) fresh baby spinach
- 1 tsp dried Italian herbs
- Salt and pepper, to taste
- Fresh basil, for garnish (optional)
Instructions
- 1. Prepare the Meatballs
- In a large bowl, combine ground turkey, breadcrumbs, Parmesan, egg, garlic, parsley, oregano, salt, and pepper. Mix until just combined. Shape into 1-inch (2.5 cm) balls (about 20 meatballs).
- 2. Brown the Meatballs
- Heat 1 tbsp olive oil in a large pot or Dutch oven over medium heat. Add the meatballs in batches and brown on all sides, about 4–5 minutes total (they dont need to be cooked through). Remove and set aside.
- 3. Sauté Aromatics
- In the same pot, add remaining 1 tbsp olive oil and sauté onion until soft, about 4 minutes. Add garlic and cook 1 minute more.
- 4. Build the Broth
- Pour in chicken broth and bring to a simmer, scraping up any browned bits.
- 5. Simmer the Soup
- Return browned meatballs to the pot. Add sun-dried tomatoes and Italian herbs. Simmer uncovered for 12–15 minutes, until meatballs are cooked through.
- 6. Finish with Cream
- Lower heat. Stir in heavy cream and Parmesan cheese. Simmer gently 2–3 minutes until soup is creamy.
- 7. Add Spinach
- Stir in spinach and cook until wilted, about 1–2 minutes. Season with salt and pepper to taste.
- 8. Serve
- Ladle into bowls, garnish with fresh basil and extra Parmesan if desired.
Zusatztipps für die Zubereitung
To get the best results, use a large pot or Dutch oven to ensure even heating. Don't forget to use a wooden spoon to scrape the bottom of the pot after adding the broth; those browned bits are essential for the flavor profile of the soup.
Varianten und Anpassungen
For a lighter version, you can substitute the heavy cream with half-and-half. If you prefer a different poultry, ground chicken works just as well as turkey. For a gluten-free meal, simply swap the breadcrumbs for a certified gluten-free alternative.
Serviervorschläge
Ladle this soup into deep bowls and serve alongside crusty bread for dipping. For a heartier variation, serve the soup over a bed of cooked pasta. This dish pairs exquisitely with a crisp Italian white wine, such as Pinot Grigio.
Save to Pinterest This Creamy Tuscan Turkey Meatball Soup is a Medium-difficulty dish that yields 4 satisfying servings. With its rich textures and classic Italian herbs, it's a reliable recipe for anyone seeking a gourmet home-cooked experience.
Recipe Help Center
- → Can I make the meatballs ahead of time?
Yes, shape and brown the meatballs up to 24 hours in advance. Store them refrigerated in an airtight container, then add them to the simmering broth when ready to finish the dish.
- → What can I substitute for heavy cream?
Half-and-half creates a lighter version while still providing creaminess. For a dairy-free option, use full-fat coconut milk or cashew cream, though the flavor profile will change slightly.
- → How do I prevent the meatballs from falling apart?
Don't overmix the meat mixture—combine just until ingredients are incorporated. Chill the shaped meatballs for 15-20 minutes before browning helps them hold their shape during cooking.
- → Can I freeze this soup?
The soup freezes well for up to 3 months. Freeze without the cream and spinach added. Thaw overnight in the refrigerator, reheat gently, then stir in cream and spinach just before serving.
- → What bread pairs best with this soup?
Crusty Italian bread, ciabatta, or a warm baguette are perfect for soaking up the flavorful broth. Garlic bread or focaccia also complement the Tuscan flavors beautifully.