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5 / 6 votes

Turkey Meatball Soup

This turkey meatball soup with spinach is a healthier riff on Italian wedding soup and is made using mini meatballs made with turkey. Also includes farro, a nutty whole grain. A weeknight fix that's satisfying, simple, and kid-friendly.
Prep Time25 minutes
Cook Time35 minutes
Total Time1 hour
Course: Mains
Cuisine: American
Servings: 6 servings
Calories: 410

Ingredients

For the farro

  • 1 cup uncooked farro, preferably pearled or quick-cooking
  • 4 cups cold water

For the turkey meatballs

  • Olive oil, for the baking sheet
  • 1 pound ground turkey, (preferably a mix of white and dark meat)
  • 6 tablespoons panko bread crumbs
  • 3 tablespoons freshly grated Parmesan cheese
  • 1 large egg, lightly beaten
  • 2 tablespoons fresh flat-leaf parsley, finely chopped
  • Finely grated zest of 1/2 to 1 small lemon, preferably organic
  • 1/2 teaspoon salt, or to taste
  • Freshly ground black pepper

For the turkey meatball soup

  • 2 tablespoons olive oil
  • 1 (6-ounce) yellow onion, chopped
  • 3 cloves garlic, finely chopped
  • 6 cups homemade chicken stock or canned chicken broth
  • Sea salt and freshly ground black pepper
  • 4 to 6 ounces regular or baby spinach leaves

Instructions

Cook the farro

  • Place the farro and water in a saucepan over medium-high heat and bring to a boil. Reduce the heat to low and gently simmer until tender, 20 to 30 minutes (or longer if not using quick-cooking farro).

Make the turkey meatballs

  • Preheat the oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper and slick the parchment with oil.
  • In a bowl, combine the turkey, panko, Parmesan, egg, parsley, and lemon zest. Season well with the salt and pepper.
  • Using 1 level tablespoon turkey mixture at a time, form small meatballs about 1 inch in diameter and place them on the prepared baking sheet. (You can make the meatballs slightly larger or smaller, depending on personal preference and whether you prefer to scoop up wee marble-size meatballs or want something larger that you can cut with your spoon.)
  • Bake the meatballs until they're cooked through and lightly golden, 9 to 12 minutes. (If you end up making smaller or larger meatballs, you'll need to allow them less or more time in the oven.)

Make the turkey meatball soup

  • In a soup pot or Dutch oven over medium heat, warm the oil. Add the onion and sauté until translucent, about 5 minutes. Add the garlic and cook for another minute or so.
  • Add the stock, season with salt and pepper to taste, and bring to a boil. Reduce the heat to low and gently simmer for 10 minutes to infuse the stock with flavor.
  • Drain the farro and add it to the soup along with the turkey meatballs. Let everything warm through, about 2 minutes.
  • If using regular spinach leaves, toss in the spinach and wait until the leaves wilt, about 2 minutes. If using baby spinach leaves, turn off the heat and either toss the baby spinach into the pot and turn off the heat or simply add the spinach to individual bowls and ladle the broth and meatballs and farro over the top.
  • Taste and season with more salt and pepper, if desired. Serve immediately.

Notes

  1. Double your meatballs--Make a double batch of meatballs and serve them with pasta.
  2. Check your seasoning--To check your meatball mixture for seasoning, pinch off a piece of the mixture and fry it in a skillet until cooked through. Taste and adjust seasoning if needed.
  3. Storage and reheating--Leftover soup can be stored in a sealed container in the refrigerator for up to 5 days or frozen for up to 3 months. Reheat in the microwave or a saucepan over medium-low heat until warmed through. When reheating, adding a splash of stock or water might be necessary to thin the soup.

Nutrition

Serving: 1portion | Calories: 410kcal | Carbohydrates: 43g | Protein: 33g | Fat: 12g | Saturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 82mg | Sodium: 1325mg | Fiber: 6g | Sugar: 5g