Creamy Tuscan Turkey Meatball Soup (Printable Version)

Tender turkey meatballs in a rich garlic Parmesan broth with spinach and sun-dried tomatoes

# 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 Prepare:

01 - In a large bowl, combine ground turkey, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, oregano, salt, and pepper. Mix until just combined without overworking. Shape mixture into approximately 20 balls, each about 1 inch in diameter.
02 - Heat 1 tablespoon olive oil in a large pot over medium heat. Working in batches, add meatballs and brown on all sides for 4 to 5 minutes total. They need not be cooked through at this stage. Remove with a slotted spoon and set aside.
03 - Add remaining 1 tablespoon olive oil to the same pot. Sauté chopped onion until softened, approximately 4 minutes. Add minced garlic and cook for 1 additional minute until fragrant.
04 - Pour chicken broth into the pot and bring to a gentle simmer. Scrape the bottom of the pot with a wooden spoon to release any browned bits and incorporate them into the liquid.
05 - Return browned meatballs to the pot. Add sun-dried tomatoes and Italian herbs. Maintain a gentle 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, mixing gently to combine. Simmer for 2 to 3 minutes until the soup achieves a creamy consistency.
07 - Stir fresh baby spinach into the pot and cook until completely wilted, about 1 to 2 minutes. Adjust seasoning with salt and pepper as needed.
08 - Ladle soup into serving bowls. Garnish with fresh basil and additional Parmesan cheese if desired. Serve immediately while hot.

# Expert Suggestions:

01 -
  • High Protein: Each serving provides 32g of protein.
  • Balanced Flavors: The richness of heavy cream and Parmesan is perfectly balanced by the acidity of sun-dried tomatoes.
  • Efficient Prep: A complete, gourmet-style meal ready in just 55 minutes.
02 -
  • Check Labels: Always verify allergen information for milk, eggs, and wheat on your store-bought ingredients.
  • Gentle Simmer: Lower the heat before adding the cream and Parmesan to prevent the sauce from breaking.
  • Meatball Size: Keeping meatballs at 1 inch ensures they cook through perfectly during the simmering stage.
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