Light, cozy, and full of flavor — a perfect bowl for chilly days.
Prep Time: 20 mins | Cook Time: 30 mins | Servings: 6
📝 Ingredients
Meatballs
1 lb ground turkey
¼ cup Italian breadcrumbs
¼ cup grated Parmesan cheese
1 egg
2 cloves garlic, minced
1 tsp dried parsley
½ tsp salt
¼ tsp black pepper
Soup
1 tbsp olive oil
1 small onion, finely chopped
2 carrots, peeled and diced
2 celery stalks, diced
2 cloves garlic, minced
8 cups low-sodium chicken broth
¾ cup small pasta (acini di pepe or orzo work best)
5 oz fresh baby spinach
Salt and pepper, to taste
Extra grated Parmesan, for serving
👩🍳 Instructions
1️⃣ Bake the Meatballs
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, combine ground turkey, breadcrumbs, Parmesan, egg, garlic, parsley, salt, and pepper until well mixed.
Roll mixture into 1-inch meatballs and place on the baking sheet.
Bake 12–15 minutes, or until cooked through and lightly browned.
2️⃣ Make the Soup Base
While meatballs bake, heat olive oil in a large soup pot over medium heat.
Add onion, carrots, and celery; cook 5–6 minutes until softened.
Stir in garlic and cook 1 minute more.
3️⃣ Simmer the Soup
Pour in chicken broth and bring to a boil.
Add pasta and cook until just tender (time depends on pasta shape).
Stir in baked meatballs and spinach.
Reduce heat and simmer until spinach wilts.
4️⃣ Finish & Serve
Season with salt and pepper to taste.
Ladle into bowls and top with extra Parmesan.
💡 Tips & Variations
More Flavor: Swap half the ground turkey for turkey sausage.
Make Ahead: Freeze meatballs separately, then add to soup when reheating.
No Mushy Pasta: If freezing, store soup without pasta and add freshly cooked pasta when serving.
Extra Greens: Try baby kale or escarole in place of spinach.
If you want, I can also give you a one-pot stovetop version where the meatballs cook directly in the broth, saving dishes and adding even more flavor. That would make it a little more rustic and hearty. Would you like me to prepare that version?