Turkey Meatball Soup – Dr Wendy Davis ND

Turkey Meatball Soup

This Family friendly soup is a perfect way to warm up on a cold winter day. 

It's also a great way to get liquids and healthy greens into the entire family. It's made with Turkey meatballs, tomatoes, kale or spinach, zucchini, carrots, and to add a little extra for an amazing tasting soup - a parmesan cheese rind.


For the Meatballs:

1 ½ lbs of ground turkey

¼ cup of Oatmeal

¼ cup of Parmesan cheese, grated

¼ cup of Parsley, finely chopped

¼ cup minced Onion

1 clove of Garlic

¼ tsp of Salt



32 OZ  Chicken Broth

2 tsp Olive oil

½ cup chopped Onion

1 cup diced Carrots

½ cup diced Celery

2 Garlic cloves, minced

2 (14.5 oz) cans of small diced tomatoes

Parmesan Cheese Rind

1 fresh rosemary sprig

2 Bay leaves

2 Tbsp chopped fresh Basil

¼ cup of chopped fresh Parsley

½ tsp kosher salt & pepper

2 cups of fresh Kale or Spinach

8 oz diced Zucchini



  1. Preheat Oven to 400F
  2. In a large bowl, combine ground turkey, oatmeal, parsley, onion, garlic, salt, and cheese. Using your clean hands, gently mix the ingredients well until everything is combined.
  3. Form small meatballs, about 1 tbsp each. Bake in the oven for about 12 minutes.
  4. Meanwhile, heat the oil in a large pot or Dutch oven over medium high heat.
  5. Add the carrots, celery, onion, garlic, and saute until tender and fragrant, about 15 minutes.
  6. Add the broth, tomatoes, parmesan cheese rind, salt & pepper.
  7. Add the rosemary sprig, bay leaves, basil, and parsley, cover and cook on low 40 minutes
  8. Remove the bay leaves, rosemary sprig, parmesan cheese rind, and drop the meatballs in along with the zucchini and spinach, cover and simmer until zucchini is tender and meatballs are cooked through, about 8 to 10 minutes, season to taste with salt and pepper if needed.
  9. Serve with extra grated parmesan cheese on the side if desired