Italian meatball soup

★★★★★ 1 Review
tsully11 avatar
By Tammy Sullivan
from Hixson, TN

We are a big fan of meatballs and pasta, so after trying several versions of this soup this is the one we love the most. The lean turkey and variety of vegetables makes this a healthier soup choice. If mini cheese raviolis cannot be found 3/4 cup of orzo pasta can be used as a subsitute. The raviolis tend to add another dimension to this delicious soup.

serves 10
prep time 30 Min
cook time 1 Hr

Ingredients

  • 1 1/2 lb
    ground turkey, lean
  • 3/4 c
    italian bread crumbs
  • 1/2 c
    parmesan - reggiano cheese
  • 1
    egg
  • 1 tsp
    salt
  • 1/2 tsp
    pepper
  • 3 Tbsp
    olive oil
  • 1 md
    onion, diced
  • 2 c
    celery, diced
  • 1 1/2 c
    carrots, diced
  • 2 tsp
    garlic, chopped
  • 2 Tbsp
    flour
  • 6 c
    chicken stock
  • 4 c
    water
  • 2 Tbsp
    chicken base
  • 2
    bay leaves
  • 1 1/2 Tbsp
    italian seasoning
  • 1 tsp
    poultry seasoning
  • 2 tsp
    salt
  • 1 tsp
    pepper
  • 2 c
    mini cheese raviolis
  • 3 c
    spinach, fresh - chopped
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How To Make

  • 1
    In mixing bowl, combine ground turkey, bread crumbs, cheese, egg, 1 tsp salt and 1/2 tsp pepper. Mix until all ingredients are combined. Using a melon baller or teaspoon roll meat mixture into mini meatballs. (should yield about 50 meatballs) set aside.
  • 2
    In large dutch oven (stock pot) heat pot on med - high heat. Add oil, onion, celery, carrots and garlic and flour. Cook, stirring occasionally for 15 minutes. Add chicken stock, water, chicken base,turkey meatballs, bay leaves, italian seasoning, poultry seasoning, salt and pepper. Cover, reduce heat and simmer for 30 minutes, stirring occasionally.
  • 3
    Add mini raviolis and chopped spinach. Continue to simmer for 15 minutes, stirring occasionally so raviolis do not stick.
  • 4
    Ladle into your favorite bowl. Top with additional parmesan - reggiano cheese and enjoy.

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