The Pioneer Woman Tasty Kitchen
Profile Photo

Turkey Meatball Vegetable Soup

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

4
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

A quick and easy one pot soup loaded with arugula, spinach, broccoli and turkey meatballs.

Ingredients

  • FOR THE MEATBALLS:
  • 12 ounces, weight Lean Ground Turkey
  • 3 Tablespoons Breadcrumbs
  • 1 whole Egg Yolk
  • ⅛ teaspoons Salt
  • ⅛ teaspoons Pepper
  • 1 teaspoon Dried Parsley
  • 2 Tablespoons Extra Virgin Olive Oil, Divided
  • FOR THE SOUP:
  • 3 cups Bite-sized Broccoli Florets
  • 2 cloves Garlic, Minced
  • 5 cups Low Sodium Chicken Broth
  • ⅛ teaspoons Red Pepper Flakes
  • ⅛ teaspoons Pepper
  • ¼ teaspoons Salt
  • ¼ teaspoons Dried Parsley
  • ⅛ teaspoons Onion Powder
  • 1 Tablespoon Lemon Juice
  • 1-½ cup Arugula
  • 1-½ cup Spinach
  • Grated Parmesan Cheese, Optional For Serving

Preparation

In a large bowl combine ground turkey, breadcrumbs, egg yolk, salt, pepper and dried parsley. Mix to combine and form the mixture into bite-sized meatballs.

Heat a large pot over medium-high heat with half of the olive oil. Add the meatballs and cook them, flipping once half way through. They should take about 5-8 minutes to cook. The center of the meatballs should not be pink. Take them out of the pan and set aside.

Add the remaining half of the oil to the same pot. Add broccoli and saute until slightly tender, 3-4 minutes. Add garlic and cook for one minute. Pour in chicken broth and bring to a simmer. Simmer soup for 5 minutes and turn the heat to low. Season with red pepper flakes, pepper, salt, dried parsley and onion powder. Stir in lemon juice, arugula and spinach. Cook until wilted.

Return the meatballs back to the pot and reheat. Serve with a sprinkle of red pepper flakes and Parmesan cheese.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Crab and Corn Chowder
Profile Photo by Krystle in Soups
This rich and creamy soup is packed with fresh corn and...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Vegetable Beef Soup
Profile Photo by Beth Pierce in Soups
Beef Vegetable Soup is made with tender chunks of slow simmered...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Mussels with Coconut Curry Lime Broth
Profile Photo by Vanessa LaBranche in Soups
Quick mussels recipe with a spicy broth using habanero peppers and...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Cold Zucchini Soup
Profile Photo by Magali Mutombo in Soups
A perfect cold soup for the summer. An alternative to gazpacho...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Easy Gazpacho
Profile Photo by Beth Pierce in Soups
This Spanish Gazpacho recipe is bursting with the flavors of sun-ripened...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy