Lemon Turkey Meatball Soup

Lemon turkey meatball soup with tender baked meatballs, orzo, spinach, fresh dill, and bright citrus in a comforting broth-based meal.

Prep: 20 min · Cook: 35 min · Yield: 6 · Method: Oven

Ingredients

• 1 pound ground turkey
• 1 large egg
• 0.5 cup plain breadcrumbs
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 1 tablespoon olive oil
• 1 medium yellow onion
• 2 medium carrots
• 8 cups low-sodium chicken broth
• 1 cup orzo
• 5 ounces baby spinach
• 1 medium lemon
• 0.25 cup fresh dill

Cooking instructions

1. Heat the oven to 425°F. Line a rimmed baking sheet with parchment. In a bowl, combine the ground turkey, egg, breadcrumbs, garlic powder, 1/2 teaspoon of the salt, and pepper. Form into 1-inch meatballs and arrange on the sheet. (about 10 min) — 425°F
2. Bake the meatballs for 14 to 18 minutes, until the centers reach 165°F on an instant-read thermometer. (about 16 min) — 425°F
3. While the meatballs bake, heat the olive oil in a large pot over medium heat. Add the onion and carrots and cook for 5 minutes, until the onion softens. (about 5 min) — Medium heat
4. Add the broth and remaining 1/2 teaspoon salt. Bring to a boil, stir in the orzo, and reduce the heat to maintain a gentle simmer. Cook for 8 minutes, stirring occasionally. (about 10 min) — Gentle simmer
5. Add the baked meatballs and spinach. Simmer for 2 to 3 minutes, until the orzo is tender and the spinach wilts. (about 3 min) — Gentle simmer
6. Remove from the heat. Stir in the lemon zest, 2 tablespoons lemon juice, and dill. Taste and adjust the seasoning before serving. (about 2 min) — Off heat