Sweet Potato-Vegetable Soup with Turkey Meatballs

  • Yield: 6 servings
  • Prep: 20 mins
  • Cook: 1 hour


3/4pound ground lean turkey or lean beef
1 egg, beaten
3tablespoons finely chopped flat-leaf parsley
3tablespoons seasoned dry breadcrumbs
3tablespoons grated Parmigiano-Reggiano cheese
1/4teaspoon dried thyme
1/4teaspoon coarse salt
1/8teaspoon freshly ground black pepper
1tablespoon extra-virgin olive oil
2 tablespoons extra-virgin olive oil
3/4 cup diced onion
1 medium (1/2 pound) zucchini, diced
1 1/2 cups green beans in 1-inch pieces
2 cups small cubes, peeled sweet potato
1 (14.5-ounce) can diced Italian-style tomatoes, undrained
5 cups fat-free, reduced-sodium chicken broth or water
3/4 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
Grated Parmigiano-Reggiano cheese, optional


  1. To prepare meatballs, combine turkey, egg, parsley, breadcrumbs, cheese, thyme, salt and pepper in a large bowl.  Shape into 18 meatballs.  Heat oil in a large nonstick skillet over medium heat, add meatballs and cook until brown on all sides.  Remove to a plate.  Makes 18 meatballs.
  2. To prepare soup, heat oil in a large pot over medium heat.  Add onion and zucchini; cook, mixing occasionally, until onion is softened, about 7 minutes.  Add green beans, sweet potato, tomatoes, broth, salt and pepper; stir to combine.  Bring to a simmer, cover, and cook 35 minutes.
  3. Add meatballs, cover and simmer 10 minutes or until meatballs are thoroughly cooked.  Ladle into soup plates and sprinkle with cheese, if desired.  Makes 6 1/2 cups soup.