Creamy Tuscan Turkey Meatball Soup (Printable Version)

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

# What You'll Need:

→ Turkey Meatballs

01 - 1 pound ground turkey
02 - 1/3 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

10 - 2 tablespoons olive oil
11 - 1 medium yellow onion, finely chopped
12 - 3 cloves garlic, minced
13 - 5 cups low-sodium chicken broth
14 - 1 cup heavy cream
15 - 1/2 cup grated Parmesan cheese
16 - 1/2 cup sun-dried tomatoes packed in oil, drained and chopped
17 - 3 cups fresh baby spinach
18 - 1 teaspoon dried Italian herbs
19 - Salt and pepper to taste
20 - Fresh basil for garnish, optional

# How-To Steps:

01 - In a large mixing bowl, combine ground turkey, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, oregano, salt, and pepper. Mix until just combined, being careful not to overwork the mixture. Shape into 1-inch balls, yielding approximately 20 meatballs.
02 - Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Working in batches to avoid crowding, add meatballs and brown on all sides for 4 to 5 minutes total. They should be browned but not fully cooked through. Remove with a slotted spoon and set aside.
03 - Add the remaining 1 tablespoon olive oil to the same pot. Sauté the chopped onion until softened, approximately 4 minutes. Add the minced garlic and cook for 1 additional minute until fragrant.
04 - Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the pot bottom with a wooden spoon to incorporate the flavorful fond.
05 - Return the browned meatballs to the pot. Add sun-dried tomatoes and dried Italian herbs. Maintain a gentle simmer uncovered for 12 to 15 minutes until the meatballs are cooked through completely.
06 - Reduce heat to low. Stir in the heavy cream and Parmesan cheese, combining gently until the soup reaches a creamy consistency. Simmer for 2 to 3 minutes without boiling.
07 - Add the fresh baby spinach and stir until completely wilted, approximately 1 to 2 minutes. Adjust seasoning with salt and pepper as needed.
08 - Ladle into bowls and garnish with fresh basil and additional Parmesan cheese if desired.

# Expert Advice:

01 -
  • It feels fancy but forgives mistakes: Tender turkey meatballs hide small imperfections, and the cream sauce is forgiving if timing isn't perfect.
  • High protein and deeply satisfying: You won't be hungry an hour later, and you'll actually feel good eating it.
  • Comes together faster than you'd expect: Fifty-five minutes from nothing to comfort in a bowl.
02 -
  • Don't overwork the meatball mixture or they'll be tough and bouncy: Mix just until combined, using your hands if it helps you feel when to stop.
  • Brown the meatballs but don't fully cook them before adding to the broth: They'll finish cooking in the soup and stay incredibly tender.
  • Keep the heat low when adding cream: One angry boil and your beautiful soup will look curdled and separated, even though it's still edible.
03 -
  • Make the meatballs ahead and freeze them raw: You can brown and cook them directly from frozen, adding just a few extra minutes to the simmering time.
  • The soup actually tastes better the next day: Flavors deepen overnight, so don't hesitate to make it earlier in the day or even the day before.
  • If your soup is too thick, thin it with a splash of broth or cream; if it's too thin, let it simmer uncovered for a few extra minutes: You're in control.
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