This Lemony Turkey Meatball Soup is hearty enough to satisfy, yet light and fresh thanks to the lemon and greens.

Juicy turkey meatballs swim in a savory broth with tender veggies, pasta, and spinach—making this a cozy and nourishing bowl for any time of year!

Why You’ll Love This Recipe

Light yet hearty – Turkey meatballs and pasta make it satisfying without being heavy.

Fresh and flavorful – Lemon juice and parsley brighten every spoonful.

One-pot wonder – Everything simmers together for easy cleanup.

Kid-friendly – Mild flavors and pasta make it family approved.

Great for leftovers – Tastes even better the next day!

What You’ll Need (Ingredient Highlights)

Ground turkey breast – Lean and perfect for tender meatballs.

Panko and Parmesan – Light breadcrumbs and cheese keep the meatballs moist and flavorful.

Dried herbs – Basil, thyme, and optional red pepper flakes add depth.

Ditalini pasta – Small pasta perfect for soups.

Fresh veggies – Onion, carrots, celery, zucchini, and baby spinach.

Lemon juice – Adds brightness and cuts richness.

Chicken stock – Forms the base of the flavorful broth.

Pro Tips for Success

Don’t overwork the meatballs – Mix just until combined for tender bites.

Brown the meatballs first – It locks in flavor and keeps them intact while simmering.

Use baby spinach – It wilts quickly and blends beautifully into the soup.

Add lemon juice at the end – Keeps the flavor fresh and zesty.

Double the batch – Freeze extra soup or meatballs for future meals.

How to Make Lemony Turkey Meatball Soup

Step 1: Make the Meatballs
In a bowl, combine 1 lb ground turkey, ⅓ cup Panko, ¼ cup Parmesan, 2 minced garlic cloves, 1 tsp dried basil, and optional red pepper flakes.

Season with salt and pepper.

Gently mix, then roll into ¾ to 1-inch meatballs (about 30–32).

Step 2: Brown the Meatballs
Heat 1 Tbsp olive oil in a large pot or Dutch oven.

Add meatballs in batches and brown all sides (about 2–3 minutes).

Transfer to a paper towel-lined plate.

Step 3: Sauté the Veggies
Add remaining 1 Tbsp olive oil to the pot.

Stir in 2 cloves minced garlic, 1 diced sweet onion, 2 diced carrots, and 1 diced celery rib.

Cook for 3–4 minutes until tender.

Add ½ tsp dried thyme and cook for another minute.

Step 4: Simmer the Soup

Reduce heat and simmer 10–12 minutes until pasta is tender and meatballs are cooked through.

Step 5: Add Zucchini and Spinach
Stir in 2 halved and sliced zucchini and 3 cups baby spinach.

Cook 2 minutes until spinach wilts.

Step 6: Finish with Lemon and Parsley
Add 3 Tbsp lemon juice and 2 Tbsp chopped parsley.

Season with salt and pepper to taste.

Step 7: Serve Hot
Ladle into bowls and serve immediately. Enjoy!

Serving Ideas

With crusty bread or pita for dipping.

A side of grilled cheese for extra comfort.

Add Parmesan on top for richness.

A side salad for a light meal.

Variations & Swaps

Use chicken or pork for the meatballs.

Try orzo or small shells instead of ditalini.

Add more greens like kale or chard.

Spice it up with extra chili flakes or hot sauce.

Storage Tips

Fridge: Store cooled soup in an airtight container for up to 4 days.

Freezer: Freeze in portions for up to 2 months.

Reheat gently on the stove or microwave, adding a splash of broth if needed.

FAQs

Can I make this with pre-made meatballs?
Yes, just make sure they’re cooked and then add them with the pasta.

Can I use another type of pasta?
Absolutely—just keep it small and adjust the cook time.

What’s the best way to freeze this soup?
Let it cool completely, then freeze in containers.

Pasta may soften slightly after reheating.

Can I use store-bought broth?
Yes, use low-sodium chicken broth so you can control the salt level.

What makes this soup “lemony”?
The addition of lemon juice at the end brightens and balances the savory flavors.

Can I skip the spinach?
Yes, or swap with another leafy green like kale.

Final Thoughts

This Lemony Turkey Meatball Soup is the perfect mix of comforting and refreshing.

The juicy meatballs, vibrant vegetables, and citrusy finish make it a go-to recipe for busy weeknights or meal prep Sundays.

It’s a bowl full of nourishment you’ll want to make again and again!