Soups · Soup
Turkey & Spinach Meatball Soup
Small turkey meatballs in a clear broth with zucchini, spinach and Parmesan.
- Prep
- 20 min
- Cook & rest
- 30 min
- Total
- 50 min
- Servings
- 4
- Method
- Stovetop
MAKE IT YOUR PORTION
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Original recipe: 4 servings.
Cooking times and equipment describe the original recipe. Larger batches may need more space or time; follow the temperature and texture cues in the method.
For part of a raw egg, beat it first, then weigh the amount you need.
FOR 4 servings
Ingredients
Weights refer to the preparation listed, before cooking unless stated otherwise. Tap an ingredient to see its source.
- Ground turkeyRaw, generic ground turkey500 g
- Eggraw, beaten, without shell50 g
- Parmesanfinely grated30 g
- Zucchinidiced300 g
- SpinachRaw150 g
- Oniondiced60 g
- Garlicminced6 g
- Olive oilSalad or cooking oil15 g
- WaterDrinking water1,100 g
- Parsleychopped10 g
- SaltTable salt5 g
- Black pepperDried, ground1 g
Your selected servings and scaled amounts go into the calculator, where you can adjust ingredients individually.
STEP BY STEP
Let’s make it.
- Mix turkey with beaten egg, Parmesan, half the garlic, half the salt and pepper. Shape into 20 small meatballs with damp hands.
- Soften onion in olive oil in a wide soup pot for 5 minutes. Add remaining garlic for 30 seconds, then pour in the measured water and add remaining salt.
- Bring to a simmer, lower in meatballs and cook gently for 15–18 minutes without vigorous boiling, until their centers reach 165°F (74°C).
- Add zucchini for the final 5 minutes, then stir in spinach and parsley until wilted.
- Divide into 4 servings, with five meatballs per person and equal broth and vegetables.
Kitchen notes
- Refrigerate leftovers promptly in shallow containers. Reheat to 165°F (74°C), stirring so the whole portion is hot.
ESTIMATED · PER EQUAL SERVING
What’s in your portion?
- Total carbs
- 6.2 g
- Fiber
- 2 g
- Carbs − fiber
- 4.2 g
- Protein
- 31.2 g
- Fat
- 16.8 g
- Energy
- 297 kcal
Calculated from USDA ingredient records, divided into 4 servings. Includes listed oils, sauces and sides; assumes all cooking fat and juices are eaten. A dash means a nutrient is unavailable. Actual ingredients and cooking losses can change the result.
Sources & calculationUse a food thermometer for the temperatures in the method. FoodSafety.gov cooking temperatures ↗
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CARBPORTION · TAKE IT TO THE SHOP
Shopping list
Turkey & Spinach Meatball Soup
For 4 servings
Meat & poultry
- Ground turkeyRaw, generic ground turkey500 g
Vegetables
- GarlicRaw6 g
- OnionRaw60 g
- SpinachRaw150 g
- ZucchiniRaw, with skin300 g
Eggs & dairy
- EggRaw, whole, without shell50 g
- ParmesanHard cheese30 g
Oils & fats
- Olive oilSalad or cooking oil15 g
Herbs & spices
- Black pepperDried, ground1 g
- ParsleyFresh10 g
- SaltTable salt5 g
Amounts are edible ingredient weights for the recipe, not package sizes. Check your pantry for oil and seasonings. Plain cooking water is omitted.
CarbPortion · /recipes/turkey-spinach-meatball-soup/
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