This herbed turkey and quinoa meatball soup is a nourishing and comforting dish that's easy to prepare and packed with flavor and protein.
Combining ground turkey and quinoa, the meatballs are tender and flavorful, gently simmered in a vegetable broth enriched with fresh herbs, vegetables, and garlic.
Ideal for a wholesome lunch or dinner, this soup is filling and wholesome while still being light and fresh.
Why You’ll Love This Recipe
- Using quinoa in the meatballs adds texture and extra protein, making the soup more nutritious and satisfying.
- Simmering the meatballs in vegetable broth along with diced vegetables and herbs infuses the soup with layers of flavor.
- Fresh herbs like parsley and thyme brighten the taste and bring a Mediterranean-inspired flavor profile to the dish.
- Simple ingredients and straightforward steps make this recipe accessible for everyday cooking.
Herbed Turkey and Quinoa Meatball Soup
This hearty and healthy turkey meatball soup features protein-rich quinoa meatballs simmered in a savory vegetable broth with fresh herbs and vegetables. Perfect for comforting meals.
- Prep time
- 20 minutes
- Cook time
- 25 minutes
- Servings
- 6
- Yield
- 6 servings
Ingredients
- 1/2 cup quinoa (90 g)
- 1 cup water (240 ml)
- 1 lb ground turkey (450 g)
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, finely chopped
- 1 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 8 cups vegetable broth (1.9 liters)
- 1 bay leaf
- 2 cups fresh spinach, roughly chopped
- Juice of 1 lemon (about 2 tablespoons)
- Salt and pepper, to taste
Instructions
- Cook the quinoa Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and water and bring to a boil. Reduce heat to low, cover, and simmer until water is absorbed and quinoa is tender, about 15 minutes. Remove from heat and fluff with a fork.
- Prepare the turkey meatballs In a large bowl, mix the cooked quinoa, ground turkey, minced garlic, chopped parsley, dried thyme, salt, black pepper, and red pepper flakes if using. Combine gently until evenly mixed.
- Form and brown the meatballs Form the mixture into 1-inch (2.5 cm) meatballs. Heat olive oil in a large pot over medium heat. Add the meatballs in batches, cooking until browned on all sides but not cooked through, about 3 minutes per batch. Remove meatballs and set aside.
- Make the soup base In the same pot, add diced onion, carrots, and celery. Sauté for 5 minutes until vegetables begin to soften. Pour in vegetable broth and add the bay leaf. Bring to a boil.
- Simmer the meatballs in soup Return the browned meatballs to the pot. Reduce heat to low and simmer uncovered for 10 minutes, or until meatballs reach an internal temperature of 165°F (74°C) and vegetables are tender.
- Finish the soup Add the chopped spinach and lemon juice to the soup. Cook for an additional 2 minutes until spinach wilts. Adjust seasoning with salt and pepper to taste. Remove bay leaf before serving.
Helpful Tips
- To ensure safety, use a thermometer to check turkey meatballs reach 165°F (74°C) internal temperature before serving.
- Quinoa can be cooked a day ahead and refrigerated to save time when preparing the soup.
- If you prefer a thicker soup, reduce the broth by simmering it uncovered a bit longer before adding meatballs.
- For gluten-free preparation, confirm that your broth and all seasonings are gluten-free.
Storage and Make-Ahead
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop or microwave until steaming hot.
Do not freeze the soup with spinach added, as it can affect texture; add fresh spinach when reheating if freezing.
Cool soup within 2 hours of cooking to reduce bacterial growth.
Frequently Asked Questions
Can I use ground chicken instead of turkey?
Yes, ground chicken can be substituted for ground turkey using the same quantity and cooking instructions.
Can I make this soup ahead of time?
Yes, you can prepare the meatballs and broth separately, then combine and reheat before serving.
Is this recipe gluten-free?
Yes, if you use gluten-free broth and check that all other ingredients are free of gluten.
Can I freeze this soup?
You can freeze the soup without spinach added. Add fresh spinach when reheating for best texture.
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