Italian Meatball Soup

This soup is a “family” staple. I enjoy it too because it’s SOUPer easy to make. I pre-cook the meatballs to reduce my stovetop time but you could alternatively add the uncooked meatballs directly to the broth. However you do risk them falling apart more easily.


Yields: 8 servings


2 tbsp olive oil

4 garlic cloves, minced

½ c. baby carrots, chopped

1 c. celery, chopped

4 c. vegetable or chicken broth

1 can cannellini beans, drained and rinsed

2 tbsp tomato paste

4 lrg. handfuls fresh spinach leaves

18 turkey meatballs (recipe follows)


1 lb. lean ground turkey meat

1 ½ c. breadcrumbs

1 egg

½ c. chopped parsley

1 tbsp italian seasonings

s + p


  1. Preheat oven to 350 degrees.

  2. Combine all meatball ingredients together in large bowl.

  3. Wash hands thoroughly and knead meatball mixture until well combined.

  4. Form into golf ball size meatballs.

  5. Place on baking sheet sprayed with cooking spray and bake 20-25 minutes til cooked thru.

  6. Wash hands thoroughly again!


  1. First, make your meatballs.

  2. Drizzle olive oil in large soup pan and add garlic, carrots, and celery.

  3. Saute veggies for about 5 minutes.

  4. Add vegetable broth and tomato paste and bring to boil.

  5. Simmer 10.

  6. Add beans and spinach.

  7. Once spinach has wilted; add cooked meatballs.

  8. Serve with freshly grated parm if desired.


Maggie Hartley