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Meatball and Veggie Soup

Meatball veggie soup

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!

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Ingredients

For the Meatballs:

For the Soup:

Instructions

  1. Preheat oven to 350ºF and line a rimmed baking sheet with parchment paper.
  2. 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.
  3. Bake for 10-15 minutes, or until the meatballs are fully cooked through to a temperature of 165ºF degrees.
  4. 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.
  5. Add in 6 cups of chicken stock, kale, zucchini, beans, tomatoes, salt, pepper and spices and bring the soup up to a boil.
  6. 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.
  7. Add in the lemon juice and season to taste with additional salt and pepper.

Notes

If turkey or chicken meatball mixture is difficult to work with, you can chill the mixture in the freezer for about 5 minutes or so, or you can use a cookie scoop to scoop the mixture. Also, using wet hands or even food safe gloves makes working with the ground turkey mixture easier.

This recipe was originally published in 2015, and republished with new photos in 2021.

Nutrition

Keywords: Meatball and Veggie Soup


Prep Time
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Cook Time
Total Time Author: Lexi

Ingredients

Directions

Recipe Notes


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