Turkey Meatball Soup

Prep Time 30 min
Cook Time 35 min
Servings 6


  • 1 pound Foster Farms lean ground turkey breast

  • ¾ cup soft whole-wheat breadcrumbs (1 1/2 slices)

  • ¼ cup bottled light ranch salad dressing

  • 1 egg white, lightly beaten

  • ¼ teaspoon ground black pepper

  • 2 medium carrots, thinly sliced (1 cup)

  • 1 stalk celery, thinly sliced (1/2 cup)

  • 1 tablespoon olive oil

  • 3 cups water

  • 1 14.5-ounce can reduced-sodium chicken broth

  • 1 cup multigrain elbow macaroni

  • 1 cup cherry or grape tomatoes, halved

  • 4 cups packaged fresh baby spinach

  • 2 ounces Parmesan cheese, coarsely shredded (optional)


  • 1. Preheat oven to 350°F. Line a 15x10x1-inch baking pan with foil; coat foil with cooking spray. In a large bowl, combine breadcrumbs, dressing, egg white and pepper. Add ground turkey; mix well. Shape mixture into 3/4-inch meatballs (about 72). Place meatballs on the prepared baking pan. Bake about 10 minutes or until done (165°F). Set aside.

    2. In a 4-quart Dutch oven, cook carrots and celery in hot oil over medium heat for 5 minutes, stirring occasionally. Add water and broth; bring to a boil. Add macaroni. Return to boiling; reduce heat. Simmer, covered, for 7 minutes or until macaroni is just tender, stirring occasionally.

    3. Add meatballs and tomatoes to soup; heat through. Stir in spinach just before serving. To serve, ladle soup into bowls. If desired, sprinkle with Parmesan cheese.

    4. Heat 2 teaspoons oil in a large nonstick skillet over medium heat (see Grilling Variation). Add burgers and cook, turning once, until an instant-read thermometer inserted in the center registers 165°F, 8 to 10 minutes total.

COOK TO A SAFE INTERNAL TEMPERATURE OF AT LEAST 165°F. ALWAYS use a meat thermometer to determine the temperature. Do not rely solely on suggested cooking times. Cooking appliances vary in temperature and cooking times are a GUIDE ONLY.