Turkey Meatball Vegetable Soup


This recipe was a little time consuming but SO worth it. It’s filled with many veggies and lean protein, the perfect fall soup.

Processed with VSCO with f2 preset

  • Ingredients:

    • Meatballs:
    • 1 lb lean ground turkey
    • 0.5 cups whole wheat bread crumbs
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • 2 tsp fresh or dried parsley
    • 1 large egg
    • 0.25 cups fresh finely grated parmesan
    • 3 cups tomato/pasta sauce
    • Soup:
    • 1tbsp olive oil
    • 1 onion, diced
    • 2 tbsp minced garlic
    • 1/2 cup carrots, diced
    • 1/2 cup celery, chopped
    • 1 5oz box of baby kale
    • 3 bell peppers, diced
    • 1 cup mushrooms, diced
    • 1 can great northern beans, rinsed
    • 2 cans petite diced tomatoes
    • 4 cups vegetable or chicken stock


    For the turkey meatballs, combine all ingredients (except for the sauce) in a bowl and mix well. Form into 1 inch balls and place in a pot with the tomato sauce. Heat on medium temp, stirring occasionally to avoid burning, for about 15-20 minutes or until the meatballs are cooked through. While the meatballs are cooking heat oil in a separate pot. Sauté onions for about 3 minutes. Add garlic and sauté another 2 minutes. Add remainder of vegetables, sauté for 5-10 minutes. Add tomatoes, stock, and beans – simmer for about 10 minutes. Add kale and simmer for 2 minutes. Serve with meatballs and top with fresh parmesan and parsley. Season with salt and pepper to taste.

Processed with VSCO with f2 preset

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s