This comforting soup is full of nutritious vegetables and lower in fat baked turkey meatballs!
Turkey Meatball Soup with Orzo, Spinach, and Lemon
Course: Main Courses, SoupCuisine: AmericanDifficulty: Medium6-8
servings45
minutes40
minutes305
kcalThis 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 375°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.
Like this recipe?
Follow us @realurcookin on Pinterest
Did you make this recipe?
Like us on Facebook
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.
