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Turkey Meatball Vegetable Soup

Serves 6 (one-sixth of soup and meatballs)

50 min prep/cook

Ingredient allergen flags: Egg

Check actual labels and cross-contact. Allergen guidance and swaps

Small meatballs portion evenly for individual containers and family meals.

AI-generated illustration of Turkey Meatball Vegetable Soup, showing the base recipe

Ingredients

  • 1 1/2 lb (680 g) raw 93% lean ground turkey
  • 1 large egg (50 g without shell)
  • 1/2 cup (40 g) rolled oats
  • 3 large carrots (240 g total), diced
  • 3 cups (450 g) frozen mixed vegetables
  • 1 can (400 g) no-salt-added diced tomatoes
  • 6 cups (1440 g) reduced-sodium chicken broth
  • 1 tsp (1 g) dried oregano

Method

  1. Mix turkey, egg, oats and oregano; form 24 small meatballs. Wash hands and sanitize surfaces.
  2. Bring broth, tomatoes and carrots to a gentle boil. Add meatballs; simmer 15-20 minutes.
  3. Add frozen vegetables; cook as packaged. Check several meatball centers reach 165°F. Season with salt and pepper to taste. Serve four meatballs and one-sixth of broth/vegetables per serving.

Allergy / dietary substitutions

Egg allergy: choose soup 3.9 after checking its broth. Check oat labels.

Training-day additions

Add bread, pasta cooked separately or fruit.

Store / pack

Refrigerate promptly; use within 3 days. Pack at 40°F or colder with two ice sources (Keep good food safe).

Freeze 2 months · soup and meatballs

Chill promptly in shallow containers; freeze airtight today at 0°F. Leave expansion space for liquids. Pack 1, 2 or 4 servings per container. Thaw in the fridge, never on the counter. Bring soup to a rolling boil and check meatball centers reach 165°F.

November 2026 example: Turkey Meatball Vegetable Soup — BB 01-27

Two months is a conservative soup quality target for the mixed vegetables and oat-bound meatballs.

Approximate nutrition / serving

310 kcal · Protein 30 g · Carbohydrate 22 g · Fat 11 g

Approximate per serving of the specified base recipe. Add-ons and substitutions are excluded; see How the estimates are made.

Food images are AI-generated illustrations. This recipe is not medical or nutrition advice.

Wash hands and produce; separate raw ingredients from ready-to-eat foods. Check ingredient labels for allergens. See Keep good food safe.

Check oat packaging for your allergens; for celiac disease use a suitable gluten-free product. Broth can add milk, wheat, soy, celery or other allergens; check the actual product.

Safety: food-safety basics · Allergies: allergen guidance · nutrition method.

How the nutrition estimates are made

Each recipe reports approximate calories, protein, carbohydrate and fat per equal serving of its stated base batch. P = protein; C = carbohydrate; F = fat.

One ingredient, one weighed amount

The source stores edible ingredient grams and a USDA FoodData Central SR Legacy record. Dry pasta, oats, rice and lentils use dry weights; raw and cooked meat use matching records. Water and measured seasonings are included.

The calculation

For each nutrient: multiply ingredient grams by the USDA value per 100 g, divide by 100, sum the batch and divide by servings. Round calories to the nearest 10 kcal and macronutrients to the nearest gram.

What can change the result

Brand, draining, natural variation and cooking losses affect the real meal. Canned black/white beans use cooked unsalted bean proxies. Red lentils use generic lentils. The method assumes all listed oil and edible food are consumed; it does not model nutrient retention or evaporation.

What the estimate does not claim

Sides, training-day additions, substitutions and allergy swaps are excluded. Sodium, vitamins and minerals are not reported. These are ingredient estimates, not laboratory results, an assessment of your whole diet or a daily intake target.

Sources and ingredient records
  • 1 1/2 lb (680 g) raw 93% lean ground turkey — USDA SR Legacy FDC 172850; 680 edible g
  • 1 large egg (50 g without shell) — USDA SR Legacy FDC 171287; 50 edible g
  • 1/2 cup (40 g) rolled oats — USDA SR Legacy FDC 169705; 40 edible g
  • 3 large carrots (240 g total), diced — USDA SR Legacy FDC 170393; 240 edible g
  • 3 cups (450 g) frozen mixed vegetables — USDA SR Legacy FDC 170471; 450 edible g
  • 1 can (400 g) no-salt-added diced tomatoes — USDA SR Legacy FDC 170138; 400 edible g
  • 6 cups (1440 g) reduced-sodium chicken broth — USDA SR Legacy FDC 172888; 1440 edible g
  • 1 tsp (1 g) dried oregano — USDA SR Legacy FDC 171328; 1 edible g
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