Brimming with fresh fall vegetables, like kale and butternut squash, and meatballs flavored with fresh basil and Parmesan, this soup is one of my favorites. In this recipe, I prefer Tuscan kale for its crunch and bright green color, however, if you’re unable to find it, any variety of kale will do. The finely chopped greens are added at the end of cooking, and wilt quickly into the soup, making cook time that much faster.
With grated Parmesan as a star ingredient in the meatballs, and the rind used to thicken the soup, it makes sense to offer it alongside. The recipe naturally makes a large amount and freezes beautifully. I encourage you to freeze leftovers.
Fall Vegetable Soup with White Beans & Italian Turkey Meatballs
Ingredients
For the Meatballs
For the Soup
Instructions
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Step 1
Make the meatballs.
Combine meatball ingredients in a large bowl and use a fork to mix well. Cover with plastic wrap and set aside in refrigerator.
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Step 2
Heat 2 tablespoons of the olive oil in a Dutch oven set over medium heat. Add the onions, carrot, celery and 1/2 teaspoon salt, and cook 6-8 minutes, until softened. Take care to not brown.
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Step 3
Add the garlic and Italian seasoning and stir for about 30 seconds. Stir in the chicken broth, Parmesan rind and 1 teaspoon salt, and turn the heat up to medium high.
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Step 4
Once the soup is at a steady simmer, add the butternut squash. Return to a simmer and, working quickly, use your hands to shape the meat mixture into mini meatballs, roughly the size of a large grape. Drop the meatballs into the simmering soup as they are formed. You should end up with about 30 meatballs. If during the process of adding meatballs to the soup, the stock simmers too vigorously, turn down so that it simmers gently.
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Step 5
Once all the meatballs have been added to the soup, turn the heat down to low, cover with a lid, and cook for 5 minutes.
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Step 6
Remove lid and stir the soup well. Replace the cover and cook another 3-5 minutes, or until the meatballs are just cooked through. The internal temperature should be 165°F.
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Step 7
Stir in the white beans. Top the soup with the kale, then baby spinach, and 1 teaspoon salt. Do not stir. Return the lid, turn the heat down to the lowest setting, and let the soup sit, undisturbed, for about 5 minutes.
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Step 8
Remove lid, stir wilted greens into the soup, and taste for seasoning. Serve the soup with freshly grated Parmesan.
User Reviews
I AM IN LOVE!!! It’s not a small thing for a soup to be delicious, comforting and healthy and this one NAILS it. I’m not typically a fan of ground turkey but it’s phenomenal in this. I made it exactly as written except I only had sweet potatoes, not butternut squash. I did not use the last teaspoon of salt (my broth was plenty salty so def taste as you go). This is on the permanent rotation, thank you Elizabeth!
I am so happy you are enjoying the recipe! Thank you!