Lemony Turkey Meatball Soup
This lemony turkey meatball soup is light yet hearty, packed with lean turkey meatballs, tender pasta, fresh veggies, and a bright lemony broth. It's a feel-good, one-pot meal perfect for weeknights or chilly days.
Ingredients
- 2 Tbsp olive oil divided
- 2 cloves garlic minced
- 1 sweet onion diced
- 2 carrots peeled and diced
- 1 rib celery diced
- ½ tsp dried thyme
- 8 cups chicken stock
- 2 bay leaves
- ¾ cup ditalini pasta
- 2 medium zucchini halved and sliced
- 3 cups baby spinach
- 3 Tbsp lemon juice
- 2 Tbsp chopped parsley
Turkey Meatballs:
- 1 lb ground turkey breast
- ⅓ cup Panko
- ¼ cup grated Parmesan
- 2 cloves garlic minced
- 1 tsp dried basil
- ¼ tsp red pepper flakes optional
- Salt and pepper to taste
Instructions
- Mix turkey meatball ingredients and form 30–32 small balls.
- Brown meatballs in 1 Tbsp oil and set aside.
- Sauté garlic, onion, carrots, and celery in remaining oil. Add thyme.
- Add stock and bay leaves. Bring to boil.
- Stir in pasta and meatballs. Simmer 10–12 min.
- Add zucchini and spinach. Cook 2 min.
- See full steps with tips & photos → https://wimpysdiner.net/lemony-turkey-meatball-soup/
Notes
- Make Ahead: You can prepare the meatballs a day in advance and refrigerate until ready to cook.
- Low-Carb Version: Omit pasta or replace with cauliflower rice.
- Extra Lemony: Add lemon zest along with the juice for a bigger citrus punch.