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Turkey Meatball Soup with Orzo, Spinach, and Lemon

This comforting soup is full of nutritious vegetables and lower in fat baked turkey meatballs!

Turkey Meatball Soup with Orzo, Spinach, and Lemon

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Recipe by Jennifer Course: Main Courses, SoupCuisine: AmericanDifficulty: Medium
Servings

6-8

servings
Prep time

45

minutes
Cooking time

40

minutes
Calories

305

kcal

This comforting soup is full of nutritious vegetables and lower in fat baked turkey meatballs!

Ingredients

  • Soup
  • 1 tbsp olive oil

  • 1 onion, diced

  • 4 carrots, peeled and sliced

  • 4 stalks of celery with leaves, diced

  • 4 cloves of garlic, minced

  • 1 pinch thyme

  • 1 zucchini, chopped

  • 8 cups chicken broth

  • 1 cup water

  • 2 tsp chicken bouillon

  • 1 pinch rosemary (I like to use “Tone’s Rosemary Garlic Seasoning“)

  • 3 tbsp fresh parsley, chopped

  • 3/4 cup uncooked orzo

  • 1 lemon, juiced

  • 1 bag / 5 oz baby spinach

  • Meatballs
  • 1 lb ground turkey

  • 1/3 cup panko bread crumbs

  • 1/4 cup freshly grated parmesan

  • 2 tbsp Worcestershire sauce

  • 1/2 tsp dried oregano

  • 1/2 tsp dried basil

  • 1/2 tsp dried parsley

  • 1/4 tsp garlic powder

  • 1/4 tsp onion powder

  • 1/4 tsp crushed red pepper flakes

  • 1 pinch of salt and freshly ground pepper

  • 1 tbsp olive oil

  • 1 egg, lightly beaten

Directions

  • Preheat the oven to 375Β°f.
  • Line a large cookie sheet with parchment paper.
  • In a large bowl, combine all meatball ingredients.
  • Mix meatball ingredients until well combined.
  • Roll the mixture into 3/4″ to 1″ meatballs, forming about 25-30 meatballs.
  • Place on the cookie sheet, evenly drizzle 1 tbsp. olive oil across all meatballs.
  • Bake meatballs for 20 minutes, turning over after 10 minutes.
  • While meatballs are baking, heat one table spoon olive oil in a large stock pot over medium-high heat.
  • Add onion, carrots, and celery.
  • Cook, stirring occasionally, until tender (about 5 minutes).
  • Stir in garlic, and pinch of thyme, and cook for 1 minute.
  • Add in zucchini, chicken broth, water, chicken bouillon, pinch of rosemary, fresh parsley.
  • Bring to a boil.
  • Stir in orzo and meatballs.
  • Reduce heat. Cover and simmer until orzo is tender (about 12-15 minutes).
  • Stir in lemon juice and spinach, cook just until spinach is wilted, enjoy!

Notes

  • Sometimes I add a couple of peeled red potatoes in at the same time as the zucchini.

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Nutrition Facts

6 servings per container

Serving Size1 servings


  • Amount Per ServingCalories305
  • % Daily Value *
  • Total Fat 13.8g 22%
    • Saturated Fat 2.6g 13%
  • Cholesterol 104mg 35%
  • Sodium 1295mg 54%
  • Potassium 1033mg 30%
  • Total Carbohydrate 16.6g 6%
    • Dietary Fiber 3.4g 14%
    • Sugars 6.1g
  • Protein 31.5g 63%

  • Calcium 10%
  • Iron 25%
  • Vitamin D 13%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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