Are you craving a hearty, nutritious meal that combines the lean goodness of turkey with a vibrant medley of vegetables? Look no further! This Turkey Meatball Vegetable Soup is not just a recipe—it's a culinary journey that transforms simple ingredients into a bowl of pure comfort. Packed with protein, vitamins, and irresistible flavors, this soup is about to become your new go-to meal for chilly days, busy weeknights, or when you need a wholesome pick-me-up that doesn't compromise on taste or nutrition.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound ground turkey
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup chopped onion
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 can diced tomatoes
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 cups mixed vegetables (frozen or fresh)
Instructions
- Begin by preparing all your ingredients. Dice the carrots, celery, and onion into small, uniform pieces. Mince the garlic cloves and set aside.
- In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Once the oil is hot, add the diced onions and sauté for about 3-4 minutes until they become translucent.
- Add the minced garlic to the pot and cook for an additional 1-2 minutes, stirring frequently to prevent burning.
- Next, add the diced carrots and celery to the pot. Sauté the mixture for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
- While the vegetables are cooking, take the ground turkey and season it with salt, pepper, and dried thyme. Mix well to incorporate the seasonings.
- Push the sautéed vegetables to the side of the pot and add the seasoned ground turkey to the center. Cook the turkey for about 5-7 minutes, breaking it apart with a spoon until it is browned and cooked through.
- Once the turkey is browned, stir the vegetables and turkey together in the pot. Pour in the chicken broth and add the can of diced tomatoes (with their juice) to the mixture.
- Bring the soup to a gentle boil, then reduce the heat to low and let it simmer for about 15 minutes, allowing the flavors to meld together.
- After the soup has simmered, add the mixed vegetables to the pot. If using frozen vegetables, there is no need to thaw them first. Stir well to combine.
- Continue to simmer the soup for an additional 10 minutes, or until the mixed vegetables are heated through and tender.
- Before serving, taste the soup and adjust the seasoning with additional salt and pepper as needed.
- Serve the Turkey Meatball Vegetable Soup hot, garnished with fresh herbs if desired, and enjoy your hearty and nutritious meal!
Tips
- Ingredient Preparation: Ensure all vegetables are cut into uniform sizes for even cooking and a consistent texture.
- Seasoning Secrets: Don't be shy with herbs and spices. The dried thyme adds depth, but feel free to experiment with fresh herbs like parsley or basil for extra flavor.
- Meat Mixing: When combining seasonings with ground turkey, use a light touch to prevent the meat from becoming tough. Mix gently to keep the meatballs tender.
- Broth Boost: For an extra flavor punch, consider using homemade chicken broth or adding a splash of white wine while sautéing vegetables.
- Vegetable Variations: Feel free to swap or add different vegetables based on what's in season or your personal preference. Root vegetables work particularly well in this soup.
- Make-Ahead Magic: This soup tastes even better the next day, so don't hesitate to make a larger batch for meal prep.
- Storage Tips: Refrigerate leftovers in an airtight container for up to 3-4 days. The soup freezes beautifully for up to 3 months.
- Serving Suggestions: Serve with a slice of crusty bread or a sprinkle of grated Parmesan cheese to elevate the dish.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 22g
Fat: 10g
Saturated Fat: 3g
Cholesterol: 70mg
