Tender, lean turkey meatballs baked on a tray, simmered in a bright tomato broth studded with wilted spinach for a light, brothy dinner with fresh lemon and herbs.
Lean Turkey Meatballs in a Bright Tomato-Spinach Broth
Small baked turkey meatballs simmer in a lemony tomato broth studded with wilted spinach for an easy, light weeknight dinner.
This recipe solves the dinner tug-of-war between comfort and lightness: all the satisfying bite of meatballs without the heaviness. Using 99% lean turkey and baking the meatballs on a sheet tray keeps them tender and low-fat while still developing a little color on the outside. Making them small — about an inch — means they cook through fast and feel perfectly poppable in the bowl.
The meatball mix is deliberately simple: egg white and plain breadcrumbs hold the shape, and a gentle hand when combining prevents dense, mealy results. A quick bake at 400°F gives consistent results and frees you to start the broth on the stovetop while they finish. Timing works out neatly: about 20 minutes of prep and under 40 minutes from start to table.
The broth is bright and straightforward — onion and garlic softened in a teaspoon of olive oil, a hit of tomato paste for concentrated umami, then simmered with stock until fragrant. The baked meatballs slide into the pot to finish cooking and pick up that tomato flavor. A handful of fresh spinach wilts in at the end, adding color and a silky contrast to the meat.
Finish each bowl with a squeeze of lemon and the remaining parsley to lift the whole dish; the acidity is what keeps this soup feeling light and fresh. It’s an excellent make-ahead option (meatballs freeze or refrigerate well), and it pairs nicely with crusty toast or a small scoop of cooked orzo if you want a bit more heft.
Ingredients
How to Make Spinach Tomato Turkey Meatball Soup Tray
- Preheat the oven to 400°F (200°C) and line a rimmed sheet tray with parchment or lightly spray with cooking spray.
- In a large bowl combine ground turkey, breadcrumbs, egg white, 1/2 tsp kosher salt, 1/2 tsp black pepper, garlic powder, dried oregano, and half the chopped parsley; mix gently until just combined.
- Form the mixture into 18–22 small meatballs (about 1 to 1 1/4 inch each) and arrange them on the prepared tray; bake until just cooked through and lightly browned, 15–18 minutes.
- While the meatballs bake, finely chop the onion and mince the garlic; heat 1 tsp olive oil in a large Dutch oven or pot over medium heat and cook the onion until translucent, 4–5 minutes.
- Add the minced garlic and tomato paste to the pot and cook, stirring, 30–60 seconds until fragrant, then pour in the canned diced tomatoes and low-sodium chicken broth and bring the mixture to a gentle simmer.
- When meatballs are done, transfer them to the simmering tomato broth, reduce heat to low, and simmer 8–10 minutes to meld flavors and finish cooking through.
- Stir in the baby spinach, lemon juice, remaining chopped parsley, and red pepper flakes (if using); cook just until the spinach wilts, 1–2 minutes, then taste and adjust salt and pepper if needed.
- Ladle soup and meatballs into bowls and serve hot, with an extra squeeze of lemon or more fresh parsley if desired.
Recipe Card
Spinach Tomato Turkey Meatball Soup Tray
Tender, lean turkey meatballs baked on a tray, simmered in a bright tomato broth studded with wilted spinach for a light, brothy dinner with fresh lemon and herbs.
- Prep
- 20 min
- Cook
- 35 min
- Servings
- 4
Ingredients
Instructions
- Preheat the oven to 400°F (200°C) and line a rimmed sheet tray with parchment or lightly spray with cooking spray.
- In a large bowl combine ground turkey, breadcrumbs, egg white, 1/2 tsp kosher salt, 1/2 tsp black pepper, garlic powder, dried oregano, and half the chopped parsley; mix gently until just combined.
- Form the mixture into 18–22 small meatballs (about 1 to 1 1/4 inch each) and arrange them on the prepared tray; bake until just cooked through and lightly browned, 15–18 minutes.
- While the meatballs bake, finely chop the onion and mince the garlic; heat 1 tsp olive oil in a large Dutch oven or pot over medium heat and cook the onion until translucent, 4–5 minutes.
- Add the minced garlic and tomato paste to the pot and cook, stirring, 30–60 seconds until fragrant, then pour in the canned diced tomatoes and low-sodium chicken broth and bring the mixture to a gentle simmer.
- When meatballs are done, transfer them to the simmering tomato broth, reduce heat to low, and simmer 8–10 minutes to meld flavors and finish cooking through.
- Stir in the baby spinach, lemon juice, remaining chopped parsley, and red pepper flakes (if using); cook just until the spinach wilts, 1–2 minutes, then taste and adjust salt and pepper if needed.
- Ladle soup and meatballs into bowls and serve hot, with an extra squeeze of lemon or more fresh parsley if desired.
Nutrition
- Carbohydrates
- 22
- Saturated Fat
- 0.5
- Sodium
- 560
- Fiber
- 3
- Unsaturated Fat
- 2.5
- Protein
- 33
- Fat
- 3
- Cholesterol
- 65
- Trans Fat
- 0
- Calories
- 280
- Sugar
- 6