Description
A hearty and comforting Turkey Meatball Soup made with lean ground turkey meatballs baked to perfection and simmered in a flavorful tomato broth with pasta and fresh herbs. This nutritious soup is perfect for a wholesome family meal and offers a balanced combination of protein, vegetables, and whole grains.
Ingredients
Scale
Meatballs
- 2 slices whole wheat bread
- 1/4-1/2 cup skim milk
- 1/2 pound lean ground turkey
- 1 teaspoon dried oregano
- 4 cloves garlic, minced
- 1/2 small onion, grated
- 1 egg
- 1/2 cup freshly grated parmesan cheese
- 1/2 teaspoon salt
- Salt & pepper, to taste
Soup
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 5 cloves garlic, minced
- 1 (5.5 ounce) can tomato paste
- 1 (28 fluid ounce) can diced tomatoes with juices
- 4 cups vegetable broth
- 2 cups water
- 3/4 cup macaroni or other tubular pasta
- Salt & pepper, to taste
- Handful fresh basil, torn
- Chopped parsley, to taste (optional)
- Extra parmesan cheese, for topping
Instructions
- Preheat the oven. Set your oven to 375°F and position the rack in the middle to prepare for baking the meatballs.
- Soak the bread. Tear the whole wheat bread into small pieces and place them in a large bowl. Pour in 1/4 cup skim milk and stir to coat. Let the bread soak for a few minutes until soft.
- Prepare the meatball mixture. Mash the soaked bread with a fork until it forms a paste. Add ground turkey, oregano, minced garlic, grated onion, egg, parmesan cheese, salt, and pepper. Mix gently with your hands until combined. Shape into 1-inch meatballs and arrange them on a foil-lined baking sheet.
- Bake the meatballs. Bake the formed meatballs for 10 minutes, just long enough for them to firm up but not cook fully through.
- Sauté aromatics. In a large pot over medium-high heat, heat olive oil. Add chopped onion and cook for 5-7 minutes until softened. Then add minced garlic and cook for an additional 30 seconds to release its aroma.
- Add tomato ingredients and broth. Stir in tomato paste, diced tomatoes with their juices, vegetable broth, and water. Bring the mixture to a gentle boil over high heat, then reduce heat to medium-high or medium to maintain a simmer. Let it simmer for 10 minutes to develop the flavors.
- Add pasta and meatballs. Gently add the macaroni and the partially baked meatballs to the simmering soup. Stir well to prevent the pasta from sticking to the bottom.
- Cook until done. Continue cooking the soup over medium heat for about 15 minutes, stirring occasionally, until both the pasta and meatballs are fully cooked through.
- Season and garnish. Taste the soup and season with salt and pepper as needed. Stir in the torn basil leaves. Serve bowls topped with additional parmesan cheese and chopped parsley if desired.
Notes
- Use whole wheat bread and lean ground turkey to keep this soup healthy and nutritious.
- Partially baking the meatballs before adding them to the soup helps them hold their shape and cook evenly.
- If the bread seems too dry after soaking, add a little more milk to achieve the proper consistency.
- Feel free to substitute the macaroni with other small tubular pasta shapes like penne or ditalini.
- The fresh basil added at the end brightens the soup with herbal notes, but you can omit it if unavailable.
- Adding extra parmesan cheese on top enhances the savory flavor and adds richness.
