Print

Cozy Freezer-Friendly Turkey Meatball Soup

cozy freezer-friendly turkey meatball soup - featured image
Print Recipe

This cozy freezer-friendly turkey meatball soup is proof that simple ingredients, handled with a little care, can become something genuinely comforting. The meatballs stay tender, the broth is bright and savory, and the whole thing comes together in under an hour.

Ingredients

Scale
  • 1 pound ground turkey (93/7 blend works best)
  • 1/2 cup panko breadcrumbs
  • 1 large egg, lightly beaten
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1/2 cup small pasta (like ditalini or orzo)
  • 2 cups fresh spinach
  • 1 tablespoon fresh lemon juice
  • Salt and pepper, to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. In a medium mixing bowl, combine the ground turkey, panko, beaten egg, Parmesan, minced garlic, oregano, salt, pepper, and olive oil. Use your hands to mix gently until just combined.
  3. Roll the mixture into 1.5-tablespoon-sized balls (about the size of a golf ball). Place them on the prepared baking sheet, spacing them about an inch apart. You should get roughly 20 to 22 meatballs.
  4. Bake for 18 to 20 minutes, until the meatballs are golden brown on the outside and cooked through (internal temperature should reach 165°F / 74°C). Let them cool on the sheet while you start the soup.
  5. While the meatballs bake, heat 2 tablespoons of olive oil in your large pot over medium heat. Add the diced onion, carrots, and celery. Cook for 6 to 8 minutes, stirring occasionally, until the onions are translucent and the carrots have softened slightly.
  6. Add the minced garlic and cook for another 30 seconds, just until fragrant.
  7. Pour in the chicken broth and add the diced tomatoes (with their juices), dried thyme, and bay leaf. Stir everything together, scraping up any browned bits from the bottom of the pot. Bring the soup to a gentle boil, then reduce the heat to low and let it simmer for 10 minutes.
  8. If you’re using pasta, add it now and cook according to package directions — usually about 8 to 10 minutes. Taste the broth and adjust salt and pepper.
  9. Gently add the baked meatballs to the pot. Let them simmer in the broth for 5 minutes to absorb some of the flavor. Stir in the fresh spinach and cook until wilted, about 2 minutes. Remove the bay leaf.
  10. Turn off the heat and stir in the fresh lemon juice. Taste one more time and adjust salt if needed.
  11. Ladle the soup into bowls and garnish with fresh parsley. If you’re freezing, let the soup cool completely before transferring to freezer-safe bags or containers.

Notes

Don’t skip the baking step for the meatballs; it creates a crust that helps them hold their shape. Use a light hand when mixing the meatballs to avoid dense texture. Season the broth carefully as the meatballs release salt. For freezing, undercook the pasta slightly to avoid mushiness. Reheat gently on the stovetop or microwave.

Nutrition

Keywords: turkey meatball soup, freezer-friendly soup, turkey meatballs, healthy soup, meal prep soup, cozy soup

Find it online: https://spoonluma.com/cozy-freezer-friendly-turkey-meatball-soup-easy-best-recipe/