Italian Meatball Soup

This dish is perfect for a cold winter day! It’s hearty, healthy and packed with flavor. You can use ground pork or beef instead of ground turkey with great results. Turkey is what I happened to have in my fridge and it didn’t disappoint. My husband absolutely loved it!

Meatballs:

⅔ lb Ground Turkey

⅔ lb Italian Sausage

1 large Egg

¼ cup Breadcrumbs

½ cup Onion; minced

1 teaspoon Garlic Powder

1 Tablespoon Italian Herbs

Salt and Pepper to taste

Soup:

1 cup Onion; chopped

1 cup Celery; chopped

1 cup Carrot; chopped

1 cup Zucchini; chopped

1 cup Bell Pepper; cored and chopped

1 quart Chicken Bone Broth

28 oz. Italian Stewed Tomatoes

3 cloves Garlic; minced

1 Bay Leaf

1 Tablespoon Dried Italian Herbs

1 teaspoon Garlic Powder

Salt and Pepper to taste

1 ½ cups Pasta

  1. Add the meatball ingredients to a large bowl and mix until combined.
  2. Preheat oven to 350°F and form the meat mixture into 30-32 – 1” meatballs. 
  3. Heat a skillet over medium-high heat and add a drizzle of olive oil. Sear the meatballs on all sides then transfer to a baking sheet. Bake until the internal temperature reaches 165°F; about 8 minutes.
  4. Meanwhile, add another drizzle of olive oil and sauté the vegetables until tender. Scoop in the garlic and continue to cook until fragrant; about 2 minutes. Pour in the canned tomatoes and chicken broth then season with the remaining salt, pepper, Italian herbs and garlic powder. 
  5. Cover and simmer for 10 minutes before adding in the pasta and meatballs. Cook until the pasta is al dente; about 12 minutes. 
  6. Enjoy!

Looking for a side dish? Try one of these recipes!

Published by ashsinthekitchen

Home cook, gardener and lover of life!

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