Creamy Tuscan Turkey Meatball Soup (Print Version)

Tender turkey meatballs in rich garlic Parmesan broth with spinach and sun-dried tomatoes create this comforting Italian-style bowl.

# What You'll Need:

→ For the 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

→ For the 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

# Cooking 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. Shape mixture into approximately 20 one-inch balls.
02 - Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add meatballs in batches and brown on all sides for 4 to 5 minutes total. Remove and set aside on a plate.
03 - Add remaining 1 tablespoon olive oil to the same pot. Sauté chopped onion until softened, approximately 4 minutes. Add minced garlic and cook for 1 additional minute.
04 - Pour chicken broth into the pot and bring to a simmer, scraping up any browned bits from the bottom of the pot.
05 - Return browned meatballs to the pot. Add sun-dried tomatoes and Italian herbs. Simmer uncovered for 12 to 15 minutes until meatballs are cooked through.
06 - Lower heat to low. Stir in heavy cream and Parmesan cheese. Simmer gently for 2 to 3 minutes until soup reaches desired creaminess.
07 - Stir in fresh baby spinach and cook until wilted, approximately 1 to 2 minutes. Season with salt and pepper to taste.
08 - Ladle soup into bowls and garnish with fresh basil and extra Parmesan cheese if desired.

# Expert Advice:

01 -
  • Tender, flavorful meatballs that cook right in the broth, so nothing gets lonely or forgotten.
  • Ready in under an hour but tastes like you've been simmering it all day.
  • High in protein and naturally satisfying without the heaviness of cream-heavy soups.
02 -
  • Don't skip browning the meatballs—those browned bits and the crust you build flavor into your entire soup, and rushing this step means a flat-tasting broth.
  • Add the cream off lower heat; I learned this the hard way when mine broke into separated, greasy-looking curdles, and while it still tasted fine, it looked a mess.
  • Batch your meatballs when browning so they actually touch the hot pan instead of steaming in a crowd—space equals flavor.
03 -
  • Don't let the cream come to a rolling boil or it'll separate and look broken; gentle heat at the end is everything.
  • Taste constantly and adjust seasoning as you go, because Parmesan and sun-dried tomatoes are both salty and will sneak up on you.
  • Fresh basil at the end isn't optional—it lifts the entire bowl and reminds people why they fell in love with Italian food in the first place.
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