Description

A quick, one-pot weeknight dinner featuring lean turkey meatballs, fresh spinach, and small pasta in a savory broth. Ready in under 30 minutes with minimal cleanup.

Ingredients

Scale

1 pound lean ground turkey (93% or 99% lean)
½ cup panko breadcrumbs
1 large egg
2 cloves garlic, minced (for meatballs)
2 tablespoons fresh parsley, chopped
Salt and black pepper
6 cups chicken or vegetable broth (low-sodium)
1 medium yellow onion, diced
2 medium carrots, diced
2 stalks celery, diced
3 cloves garlic, minced (for soup)
1 teaspoon dried oregano
1 bay leaf
½ cup small pasta (ditalini or orzo)
4 cups fresh spinach
1 tablespoon lemon juice
Fresh basil or parsley for garnish
Olive oil for sautéing

Instructions

In a mixing bowl, combine ground turkey, panko breadcrumbs, egg, minced garlic, chopped parsley, salt, and pepper. Mix gently until just combined; do not overmix.
Roll the mixture into small balls, about 1 inch in diameter (yields 20-25 meatballs). Set aside.
Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion, carrots, and celery. Sauté for 5 minutes until onions are translucent.
Add minced garlic and dried oregano to the pot. Cook for 1 minute until fragrant.
Pour in the broth and add the bay leaf. Bring to a boil, then reduce heat to a gentle simmer for 5-10 minutes to soften vegetables.
Drop meatballs into the simmering broth. Ensure they are submerged. Cover and cook for 8-10 minutes until internal temperature reaches 165°F.
Add small pasta to the pot. Stir and cook for 5-7 minutes or according to package directions.
Remove pot from heat. Remove bay leaf. Stir in fresh spinach until wilted.
Add lemon juice and taste. Adjust seasoning with salt or pepper if needed.
Ladle into bowls and garnish with fresh basil or parsley. Serve immediately.

Notes

Do not overmix the meat to avoid tough meatballs. Use a scoop for uniform size to ensure even cooking. Add spinach off-heat to prevent mushiness. If meal prepping, add extra broth when reheating as pasta absorbs liquid. Meatballs can be frozen separately for quick future meals.

Prep Time: 5 minutes
Cook Time: 20 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 280
Sugar: 4
Sodium: 650
Fat: 8
Saturated Fat: 2
Carbohydrates: 25
Fiber: 3
Protein: 22

Keywords: turkey meatball soup, healthy dinner, one pot meal, weeknight dinner, quick soup, gluten-free option, high protein