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Studded with turkey meatballs and filled with veggies, this soup feels both light and satisfying at the same time. This Meatball and Veggie Soup is family-friendly and would make great leftovers. Plus, it’s customizable based on what veggies you have on hand!
Meatball and Veggie Soup
Three things I love: veggies, soup, and meatballs! So this soup just makes sense! I’ve been making it at home for a few years, and I thought it was time for some updated photos so more of you can find this beloved recipe. This veggie-packed soup is hearty, yet doesn’t leave you feeling weighed down after you eat it. Plus, I love how easy this soup is to make, and absolutely customizable based on what you have on hand.
It works well in every season, so you can use what veggies are in season! We’ve opted to leave out any pasta here for a more low-carb take, but feel free to cook some of your favorite small pasta shapes here.
Here is an overview of the ingredients needed to make this meatball and veggie soup. A full list of ingredients and measurements is listed below in the recipe.
- Ground Turkey (or Chicken)
- Dried Spices
- Salt + Pepper
- Bell Pepper
- Onion + Garlic
- Olive Oil
- White Beans (optional)
- Chicken Stock
- Canned Crushed Tomatoes
- Lemon Juice
Can you change the greens for something else?
We’ve opted to use kale here. But feel free to change it add in spinach, chard or escarole instead. If adding spinach, you don’t need to cook it as long so add it in towards the end along with the meatballs.
Do you need to bake the meatballs?
We opted to bake the meatballs and then add them into the soup to simmer. If you prefer to sear the meatballs on the stove first or even add them in raw to cook in the broth that works too.
Can you make this soup ahead of time?
Soups are the ultimate make-ahead meal and it’s freezer-friendly! This would be a great meal prep item to make a double batch of. Freeze some to eat later, and eat some throughout the week for lunches or dinners. Once frozen, leave in the refrigerator overnight to defrost and them simmer gently on the stovetop until reheated.
If you like this soup recipe, check out these others:
Meatball and Veggie Soup
For the Meatballs:
- 1 lb. ground turkey or chicken
- 1 teaspoon sea salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/4 teaspoon Italian seasoning
For the Soup:
- 1 tablespoon olive oil
- 2 carrots diced
- 1 onion diced
- 2 garlic cloves minced
- 1 red bell pepper diced
- Pinch Salt
- 6-8 cups chicken stock
- 1 bunch of kale de-stemmed and roughly chopped
- 1 zucchini diced
- 1 14 ounce can white beans, drained (optional)
- 1/2 cup crushed or diced tomatoes
- 1 teaspoon pink sea salt more to taste
- 1/4 teaspoon freshly ground pepper more to taste
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/2 teaspoon fresh lemon juice
- Preheat oven to 350ºF and line a rimmed baking sheet with parchment paper.
- Make the meatballs: Add the ground turkey, salt and spices to a large bowl and mix together until fully combined. Roll meat mixture into 1-½” balls (about 3 tablespoons each) and place on the rimmed baking sheet.
- Bake for 10-15 minutes, or until the meatballs are fully cooked through to a temperature of 165ºF degrees.
- Meanwhile, make the soup: Heat oil over medium heat in a large dutch oven. Once hot, add carrots, onion, garlic, pepper and a big pinch of salt, and cook until beginning to soften about 10 minutes.
- Add in 6 cups of chicken stock, kale, zucchini, beans, tomatoes, salt, pepper and spices and bring the soup up to a boil.
- Lower the heat to a simmer for 5-10 minutes, or until the kale is wilted. Add in cooked meatballs and simmer for 5 more minutes. Add in more broth, if desired.
- Add in the lemon juice and season to taste with additional salt and pepper.