Creamy Tuscan Turkey Meatball Soup (Printable)

Tender turkey meatballs in a rich garlic Parmesan broth with spinach and sun-dried tomatoes.

# Components:

→ Turkey Meatballs

01 - 1 pound ground turkey
02 - 1/2 cup breadcrumbs
03 - 1/4 cup grated Parmesan cheese
04 - 1 large egg
05 - 2 cloves garlic, minced
06 - 2 tablespoons fresh parsley, chopped
07 - 1/2 teaspoon dried oregano
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper

→ Soup Base

10 - 2 tablespoons olive oil
11 - 1 small yellow onion, finely diced
12 - 3 cloves garlic, minced
13 - 1/2 teaspoon crushed red pepper flakes
14 - 4 cups low-sodium chicken broth
15 - 1 cup heavy cream
16 - 1/2 cup grated Parmesan cheese
17 - 1/2 cup sun-dried tomatoes, thinly sliced, oil-packed and drained
18 - 4 cups baby spinach
19 - Salt and pepper to taste
20 - 1 tablespoon fresh basil, chopped for garnish

# Directions:

01 - In a large bowl, combine ground turkey, breadcrumbs, Parmesan, egg, garlic, parsley, oregano, salt, and pepper. Mix until just combined. Form into 1-inch meatballs and place on a tray.
02 - Heat 1 tablespoon olive oil in a large pot over medium heat. Working in batches, brown the meatballs on all sides for 4-5 minutes. Transfer to a plate; meatballs do not need to be cooked through at this stage.
03 - In the same pot, add remaining olive oil. Sauté onion until translucent, about 3 minutes. Add garlic and red pepper flakes; cook for 1 minute until fragrant.
04 - Pour in chicken broth and bring to a simmer. Add the browned meatballs back to the pot. Cover and cook for 12-15 minutes until meatballs are cooked through.
05 - Reduce heat to low. Stir in heavy cream, grated Parmesan, and sun-dried tomatoes. Simmer gently for 3-4 minutes.
06 - Stir in baby spinach and cook until wilted, about 2 minutes. Adjust seasoning with salt and pepper to taste.
07 - Ladle soup into bowls. Garnish with fresh basil and extra Parmesan cheese if desired.

# Expert Advice:

01 -
  • High protein turkey meatballs keep you satisfied without feeling heavy, which I discovered after eating a bowl for lunch and not being hungry again until dinner.
  • The Parmesan and cream create a silky broth that tastes restaurant-quality but comes together faster than you'd think.
  • It's the rare dish that feels both weeknight-friendly and elegant enough to serve when someone unexpected stops by.
02 -
  • Don't skip browning the meatballs first—it's the difference between a good soup and one that tastes like boiled meat swimming in cream, and I learned this the hard way by rushing through it once.
  • Add the spinach at the very end, right before serving, or it will turn an unappetizing olive color and lose its fresh character.
  • Stir in the cream slowly and keep the heat low after adding it, because high heat can cause the dairy to separate and look broken, which I discovered on a particularly hectic evening.
03 -
  • Form your meatballs on a piece of parchment paper and freeze them for 15 minutes before browning—they hold their shape better and brown more evenly, which I discovered by accident and now do every time.
  • Toast your basil garnish for just a few seconds in the residual heat of your bowl before sprinkling it on, which releases the oils and makes the aroma even more inviting than usual.
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