Ingredients:

  • 1 lb lean ground turkey (93% or 99% lean)
  • 1/4 cup Panko breadcrumbs
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced finely
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon dried Italian seasoning blend
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 8 cups low-sodium chicken or vegetable broth
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • 1/2 cup small pasta (ditalini, orzo, or stelline)
  • 2 cups chopped fresh spinach or baby kale
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. In a mixing bowl, gently combine all meatball ingredients (ground turkey through pepper). Do not overmix.
  2. Using a teaspoon, roll the mixture into very small, uniform meatballs (about 1/2 to 3/4 inch in diameter). Place them on a parchment-lined baking sheet.
  3. Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté for 6–8 minutes until the onions are translucent and the vegetables begin to soften.
  4. Pour in the chicken/vegetable broth. Add the bay leaf and dried thyme. Bring the liquid up to a gentle, rolling simmer.
  5. Carefully drop the formed turkey meatballs one by one into the simmering broth. Reduce heat slightly to maintain a gentle simmer and cook for 10 minutes.
  6. Stir in the small pasta. Continue simmering according to the pasta package directions, ensuring the meatballs are fully cooked through (165°F / 74°C).
  7. Remove and discard the bay leaf. Stir in the fresh spinach or kale and cook just until wilted (about 1 minute). Taste and adjust seasoning if necessary.
  8. Ladle the Mini Turkey Meatball Vegetable Soup into bowls and garnish liberally with fresh parsley before serving.