Hearty Meatball Soup
This Hearty Meatball Soup is made with Italian-style turkey meatballs, a rich tomato-based broth, veggies, and pasta. An easy one pot dinner!
Servings: 8
Calories: 339kcal
Ingredients
Turkey Meatball Ingredients
- ½ cup plain breadcrumbs $0.30
- 2 Tbsp grated Parmesan $0.22
- 2 tsp Italian seasoning $0.20
- ¼ tsp garlic powder $0.02
- ½ tsp onion powder $0.03
- ½ tsp salt $0.02
- ¼ tsp black pepper $0.02
- 1 lb. ground turkey $4.99
- 1 large egg $0.18
Soup Ingredients
- 3 large carrots diced, $0.49
- 3 ribs celery diced, $0.40
- 1 yellow onion diced $0.70
- 4 cloves garlic minced, $0.16
- 2 Tbsp olive oil $0.22
- 1 28 oz. can diced tomatoes, with juices $1.63
- 1 28 oz. can tomato sauce $1.63
- 4 cups beef broth $0.52
- 8 oz. dry pasta see notes, $0.59
- 2 Tbsp fresh parsley $0.35
- ½ cup grated Parmesan cheese $3.69
Instructions
- 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.
- 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!)
- 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.
- 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.
- Cook the diced carrots, celery, onion, and minced garlic in a large pot with olive oil over medium heat until softened (5-10 minutes).
- 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.
- 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.
- Serve each bowl of soup with freshly grated parmesan on top.
See how we calculate recipe costs here.
Notes
*You can use any type of pasta in this soup. Small pasta (like orzo or elbow macaroni) work really well, but I've also made it with rigatoni in the past.
Nutrition
Serving: 1serving | Calories: 339kcal | Carbohydrates: 42g | Protein: 25g | Fat: 9g | Sodium: 1456mg | Fiber: 5g