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To make tasty turkey meatballs, you will need: - 1 pound ground turkey - 1/4 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1 teaspoon Italian seasoning - 1 egg, beaten - Salt and pepper to taste These ingredients blend well. The turkey gives protein while the cheese adds flavor. Breadcrumbs help the meatballs hold together. The Italian seasoning brings a nice touch. For the zoodle soup base, gather: - 4 cups vegetable broth - 2 medium zucchinis, spiralized into noodles (zoodles) - 1 cup cherry tomatoes, halved - 1 cup baby spinach - 1 clove garlic, minced The vegetable broth is the heart of the soup. Zoodles are a fun, light twist on pasta. Cherry tomatoes add sweetness, and spinach gives color and nutrition. Garlic brings a rich aroma to the dish. If you want to kick up the flavor, consider: - 1/2 teaspoon red pepper flakes (optional) - Fresh basil for garnish Red pepper flakes add a nice heat. Fresh basil gives a burst of fresh flavor, making the soup pop. You can choose to leave them out or add them in for a personal touch. {{ingredient_image_1}} Start by mixing ground turkey, breadcrumbs, and Parmesan cheese in a bowl. Add Italian seasoning, a beaten egg, salt, and pepper. Use your hands to blend everything together. Form small meatballs, about one inch wide. Lay them out on a plate as you finish. This simple mix gives each meatball a tasty flavor. In a large pot, heat a drizzle of olive oil over medium heat. Once hot, add the meatballs. Cook them until they are brown on all sides, which takes about five to seven minutes. After browning, remove the meatballs from the pot and set them aside. Next, add minced garlic and red pepper flakes to the same pot. Sauté for one to two minutes until the garlic smells good. Pour four cups of vegetable broth into the pot. Bring this mixture to a gentle simmer. Once simmering, add the meatballs back in along with halved cherry tomatoes. Let everything cook for about ten minutes so the flavors blend well. Just before serving, stir in the spiralized zucchini and baby spinach. Cook for another two to three minutes. The zoodles should be tender and the spinach wilted. Taste the soup and add salt and pepper as needed. Serve hot, garnished with fresh basil for a burst of color and flavor. To make perfect meatballs, start with fresh ground turkey. This meat is lean and flavorful. Combine it with breadcrumbs, Parmesan cheese, Italian seasoning, and a beaten egg. Mix these ingredients well. Form small meatballs, about one inch in size. This size cooks evenly and stays juicy. Cook them in a hot pot with some olive oil. Brown all sides for a nice crust. This adds flavor to your soup. A rich broth is key to a tasty soup. Use good-quality vegetable broth. It adds depth and warmth. Sauté minced garlic and optional red pepper flakes before adding the broth. This step wakes up the flavors. Let the broth simmer with the meatballs and tomatoes. This allows the ingredients to blend well. Taste the broth before serving. Adjust with salt and pepper as needed. Zoodles can turn mushy if overcooked. Add them to the soup just a few minutes before serving. This keeps them firm and adds a nice crunch. Spiralized zucchini cooks quickly, so pay attention to the time. Stir in baby spinach at the same time. This helps both veggies stay vibrant. Enjoy the fresh taste and texture in every bite. Pro Tips Use Fresh Herbs: Fresh basil enhances the flavor of the soup. Add it just before serving for the best aroma and taste. Customize the Veggies: Feel free to add other vegetables like carrots or bell peppers to the soup for extra nutrition and flavor. Don’t Overcook the Zoodles: Add the zucchini noodles near the end of cooking to keep them firm and prevent them from becoming mushy. Meal Prep Friendly: Make a larger batch and store leftovers in the fridge for a quick meal throughout the week. Just reheat gently! {{image_2}} If you want to change the protein, use ground chicken or lean beef. Both options work well. For a plant-based twist, try lentils or chickpeas. These give a nice texture and boost nutrition. While zucchini zoodles are great, you can try other veggies. Carrots, squash, or sweet potatoes make tasty noodles too. Use a spiralizer or a peeler to create fun shapes. This adds color and flavor to your soup. To make your soup heartier, add beans or lentils. They pack in protein and fiber. You can also toss in some leafy greens like kale. This boosts nutrition and adds a lovely green color. Just remember to adjust cooking times for any extra ingredients you add. After you enjoy your turkey meatball zoodle soup, store any leftovers in an airtight container. Let the soup cool to room temperature first. This helps keep it fresh. Place it in the fridge, where it will stay good for about three days. When you are ready to eat it again, check for any changes in smell or color before reheating. Freezing is a great option if you want to save some soup for later. Use a freezer-safe container or a heavy-duty freezer bag. Make sure to leave some space for the soup to expand as it freezes. It's best to freeze the soup without the zoodles. The zoodles can become mushy after freezing. This soup will last about three months in the freezer. When you are ready to use it, just thaw it in the fridge overnight. Reheating soup is simple. You can use a pot on the stove or a microwave. If you use a pot, heat it on low to medium heat. Stir often to prevent sticking. If you use a microwave, heat it in short bursts. Stir in between to avoid hot spots. If the soup looks too thick, add a splash of broth or water. This will help bring back the right texture. Always taste it before serving to see if it needs more seasoning. Yes, you can use regular pasta instead of zoodles. However, zoodles make the dish lighter and healthier. If you choose pasta, cook it separately. Add it to the soup just before serving. This keeps the pasta from becoming mushy. Turkey meatball zoodle soup lasts about three to four days in the fridge. Store it in an airtight container. Keep in mind that zoodles may become soft after a few days. To keep them fresh, add zoodles just before serving. Yes, this soup is great for meal prep. You can make a big batch and divide it into portions. Store the soup in the fridge or freezer. Just remember to add zoodles when you heat it up. This will keep them crunchy and fresh. In this post, we covered how to make turkey meatball zoodle soup. We explored key ingredients, like turkey and zoodles, and learned how to prepare flavorful meatballs and broth. I shared tips for perfecting the soup and ways to customize it. Remember, storing leftovers and freezing servings makes meal prep easy. Making this dish is fun and simple, so enjoy cooking! Your healthy soup means tasty meals are just a bowl away.

Turkey Meatball Zoodle Soup

A healthy and delicious soup featuring turkey meatballs and spiralized zucchini noodles.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 pound ground turkey
  • 0.25 cup breadcrumbs
  • 0.25 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • 1 egg beaten
  • to taste Salt and pepper
  • 4 cups vegetable broth
  • 2 medium zucchinis, spiralized into noodles (zoodles)
  • 1 cup cherry tomatoes, halved
  • 1 cup baby spinach
  • 1 clove garlic, minced
  • 0.5 teaspoon red pepper flakes (optional)
  • for garnish Fresh basil

Instructions
 

  • In a mixing bowl, combine the ground turkey, breadcrumbs, Parmesan cheese, Italian seasoning, beaten egg, salt, and pepper. Mix until well combined and form into small meatballs, about 1 inch in diameter.
  • In a large pot, heat a drizzle of olive oil over medium heat. Add the meatballs and cook until browned on all sides, about 5-7 minutes. Remove the meatballs from the pot and set aside.
  • In the same pot, add minced garlic and red pepper flakes (if using) and sauté for 1-2 minutes until fragrant.
  • Pour in the vegetable broth and bring to a gentle simmer.
  • Add the cooked meatballs back into the pot along with the halved cherry tomatoes. Simmer for about 10 minutes to allow the flavors to meld.
  • Just before serving, stir in the spiralized zucchini and baby spinach. Cook for an additional 2-3 minutes until the zoodles are just tender and the spinach has wilted.
  • Taste and adjust seasoning with salt and pepper as needed.
  • Serve hot, garnished with fresh basil.

Notes

Feel free to add more vegetables or adjust the seasoning to your taste.
Keyword healthy, soup, turkey, zoodles