This Hearty Meatball Soup is made with Italian-style turkey meatballs, a rich tomato-based broth, veggies, and pasta. An easy one pot dinner!
Instructions
1
Start by making your meatballs by mixing together the breadcrumbs, Parmesan, Italian seasoning, garlic powder, onion powder, salt, and pepper in a mixing bowl. Also, preheat your oven or air fryer to 400ºF.
2
In a separate mixing bowl, use your clean hands to combine the ground turkey, egg, and breadcrumb mixture until combined (don't overmix to avoid tough turkey meatballs!)
3
Divide the meat mixture and shape it into 16 meatballs, using two tablespoons of the mix per meatball. I usually split the meat mixture in half, then divide it into quarters, and then split each quarter into four pieces to make it easier.
4
Now bake the shaped meatballs on a parchment-lined baking sheet in your preheated oven for 20 minutes or until cooked through. You can also air fry them at 400ºF for about 8 minutes until cooked through (cook in batches). Or, cook them in a skillet over medium heat (also in batches) with 1 Tbsp of olive oil for about 2-3 minutes on each side until cooked and browned all over. Once done, set them aside for now.
5
Cook the diced carrots, celery, onion, and minced garlic in a large pot with olive oil over medium heat until softened (5-10 minutes).
6
Add the diced tomatoes, tomato sauce, water and beef bouillon to the pot. Bring it up to a simmer then add the pasta and meatballs. Allow the pot to simmer for about 10-15 minutes or until the pasta is cooked through.
7
While the pot is simmering, rinse and chop half a bunch of parsley. Add the parsley to the pot after the pasta has fully cooked.
8
Serve each bowl of soup with freshly grated parmesan on top.
