Chicken soup on a whole new level, but healthier with zucchini noodles (aka zoodles) and savory turkey meatballs. This delicious soup is easy to make. Quick, easy, and healthy! It takes less than 30 minutes.
This hearty and cozy soup takes the traditional chicken soup to the next level. Adding turkey meatballs adds the chunkiness we all enjoy in a good soup.
Don’t let the zucchini noodles intimidate you. They are easy to make. There are some affordable spiralizers available to purchase. Once you get one, you won’t turn back. Zucchini noodles (aka zoodles) are a fun way to experiment with meals. They’ve become a favorite in pasta dishes and salads.
If you’re concerned about the zoodles becoming mushy, reserve some of the noodles in a separate bowl. Then, add them to the soup when you’re ready to have leftovers. It maintains freshness and texture.
If anything, add more meatballs. You can never have enough meatballs. Turkey meatballs for the win!
Turkey Meatball Zoodle Soup
Ingredients
For Turkey Meatballs:
- 1 lb ground turkey
- 1/3 cup Panko breadcrumbs
- 1 egg
- 1/2 cup Parmesan, shredded
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp dried parsley
- 1/2 tsp garlic powder
- Kosher salt and ground pepper, to taste
For Soup:
- 2 Tbsp olive oil
- 3 cloves garlic, minced
- 3 carrots, diced
- 2 celery stalk, diced
- 1/2 tsp dried thyme
- 1/4 tsp dried rosemary
- 4 cups chicken broth (or vegetable broth)
- 2 medium zucchini, spiralized
- 1 Tbsp fresh lemon juice
- Kosher salt and ground pepper, to taste
For Garnish:
- Parmesan cheese, shredded
- fresh parsley leaves, chopped
Instructions
For Meatballs:
- Preheat oven to 425ºF. Prepare a baking sheet and line with parchment paper.
- In a medium bowl, combine ground turkey, Panko breadcrumbs, egg, Parmesan, oregano, basil, parsley, garlic powder, kosher salt and ground pepper. Using wooden spoon, mix until well combined. Roll mixture into 1/2” balls, forming up to 30-35 meatballs.
- Place meatballs on prepared baking sheet. Place into oven. Bake at 425ºF for 15-20 minutes, until light browned and cooked through.
For Soup:
- Wash all zucchini. Using a spiralizer, produce thick pieces of zucchini noodles (zoodles). Make sure to cut some of the strands into shorter pieces. Place in a bowl. Set aside.
- In a large stockpot, heat olive oil over medium-high. Add garlic, onion, carrots, and celery. Cook until vegetables are tender, about 3-4 minutes. Then, add thyme and rosemary, cook until fragrant, about 1-2 minutes.
- Add chicken broth bring to a boil. After meatballs are done, remove from oven. Add them to the soup. Cook for about 10 minutes. Stir in some of the zoodles during the last 3-5 minutes of cooking time. Reserving the rest of zoodles for later.
- Squeeze fresh lemon juice. Season with kosher salt and ground pepper.
- Serve immediately. Garnish with extra Parmesan cheese or fresh parsley, if desired.
Notes
- Fresh lemon wedges
- Garlic bread
