Description
This Hearty Meatball Soup combines tender baked turkey meatballs with a rich tomato and beef broth base, enriched with diced vegetables and pasta. It’s a comforting and filling soup perfect for family dinners or meal prepping. The meatballs are seasoned with Italian herbs and Parmesan, baked to perfection, and then simmered in a savory broth with fresh parsley and a generous topping of Parmesan cheese.
Ingredients
Meatballs
- ½ cup plain breadcrumbs
- 2 Tbsp grated Parmesan cheese
- 2 tsp Italian seasoning
- ¼ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 lb ground turkey
- 1 large egg
Soup Base
- 3 large carrots, diced
- 3 ribs celery, diced
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 2 Tbsp olive oil
- 1 (28 oz) can diced tomatoes with juices
- 1 (28 oz) can tomato sauce
- 4 cups beef broth
- 8 oz dry pasta (type as desired)
- 2 Tbsp fresh parsley, chopped
- ½ cup grated Parmesan cheese, for serving
Instructions
- Prepare Meatball Mixture: In a mixing bowl, combine breadcrumbs, 2 tablespoons Parmesan, Italian seasoning, garlic powder, onion powder, salt, and pepper. Stir to blend the dry ingredients evenly.
- Mix Meatball Ingredients: In a separate bowl, add ground turkey and egg, then add the breadcrumb mixture. Use clean hands to gently mix until just combined; avoid overmixing to keep meatballs tender.
- Form Meatballs: Divide the mixture into 16 equal portions, approximately 2 tablespoons each. Shape into meatballs by dividing the mixture in halves, then quarters, and finally into fourths to ensure uniform size.
- Cook Meatballs: Bake the meatballs on a parchment-lined baking sheet in a preheated oven at 400ºF for 20 minutes or until fully cooked. Alternatively, air fry at 400ºF for about 8 minutes in batches or brown in a skillet over medium heat with 1 tablespoon olive oil for 2-3 minutes per side until browned and cooked through. Set meatballs aside once done.
- Sauté Vegetables: In a large pot, heat 2 tablespoons olive oil over medium heat. Add diced carrots, celery, onion, and minced garlic. Cook for 5-10 minutes until vegetables are softened and fragrant.
- Add Liquids and Simmer: Pour in diced tomatoes with juices, tomato sauce, and beef broth. Bring the mixture to a simmer.
- Add Pasta and Meatballs: Stir in the dry pasta and cooked meatballs. Allow soup to simmer gently for 10-15 minutes until pasta is tender and all flavors meld together.
- Stir in Parsley: Rinse and chop fresh parsley. Add it to the pot after the pasta has fully cooked, stirring to incorporate the fresh herbaceous flavor.
- Serve: Ladle soup into bowls and garnish each serving with freshly grated Parmesan cheese for an extra rich taste and presentation.
Notes
- You can cook the meatballs by baking, air frying, or skillet frying according to your preference and equipment availability.
- The type of dry pasta can be adjusted to your favorite shape, such as small shells, elbows, or ditalini.
- For a lower sodium version, use low-sodium beef broth and adjust salt to taste.
- Leftover soup can be refrigerated up to 4 days or frozen for up to 3 months.
- Ground turkey keeps this soup leaner than traditional beef meatballs.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Baking
- Cuisine: Italian-American
