Creamy Tuscan Turkey Meatball Soup (Printer View)

Tender turkey meatballs in a rich garlic Parmesan broth with spinach and sun-dried tomatoes for authentic Tuscan flavors.

# Components:

→ Turkey Meatballs

01 - 1 pound ground turkey
02 - 1/3 cup breadcrumbs
03 - 1/4 cup grated Parmesan cheese
04 - 1 large egg
05 - 2 cloves garlic, minced
06 - 2 tablespoons fresh parsley, chopped
07 - 1/2 teaspoon dried oregano
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper

→ Soup Base

10 - 2 tablespoons olive oil
11 - 1 medium yellow onion, finely chopped
12 - 3 cloves garlic, minced
13 - 5 cups low-sodium chicken broth
14 - 1 cup heavy cream
15 - 1/2 cup grated Parmesan cheese
16 - 1/2 cup sun-dried tomatoes packed in oil, drained and chopped
17 - 3 cups fresh baby spinach
18 - 1 teaspoon dried Italian herbs
19 - Salt and pepper to taste
20 - Fresh basil for garnish, optional

# Method:

01 - In a large mixing bowl, combine ground turkey, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, oregano, salt, and pepper. Mix until just combined. Shape into 1-inch balls, yielding approximately 20 meatballs.
02 - Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add meatballs in batches and brown on all sides for 4 to 5 minutes total. Meatballs do not need to be cooked through at this stage. Remove and set aside.
03 - In the same pot, add remaining 1 tablespoon olive oil. Sauté the chopped onion until softened, approximately 4 minutes. Add minced garlic and cook for 1 minute longer.
04 - Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pot.
05 - Return the browned meatballs to the pot. Add sun-dried tomatoes and Italian herbs. Simmer uncovered for 12 to 15 minutes until meatballs are cooked through.
06 - Lower the heat. Stir in the heavy cream and Parmesan cheese. Simmer gently for 2 to 3 minutes until the soup reaches a creamy consistency.
07 - Stir in the fresh spinach and cook until wilted, approximately 1 to 2 minutes. Season with salt and pepper to taste.
08 - Ladle the soup into bowls. Garnish with fresh basil and additional Parmesan cheese if desired.

# Expert Advice:

01 -
  • Rich & Creamy: The combination of heavy cream and Parmesan cheese creates a luxurious, savory broth.
  • Packed with Nutrients: Fresh baby spinach and sun-dried tomatoes add color and essential vitamins.
  • High Protein: Each serving provides 32g of protein, making it both filling and healthy.
  • Allergen Friendly: Easily adaptable for gluten-free diets by swapping the breadcrumbs.
02 -
  • Don't Overcrowd: Brown the meatballs in batches to ensure they get a golden-brown crust rather than steaming.
  • Deglaze the Pot: When adding the chicken broth, make sure to scrape up the browned bits from the bottom of the pot for extra depth of flavor.
  • Gentle Simmer: Once the heavy cream is added, keep the heat low to prevent the dairy from curdling.
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