Vegan Basil-Parsley Turkey Meatball Soup with Broccoli
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Learn more →Ingredients
4 servings
For the meatballs
- 1 lb ground turkey
Chef's tipBrown it just like ground meat, using the same amount. It's leaner than turkey, so add a little oil to the pan to keep it from sticking. - ¼ cup fresh parsley, finely chopped
- ¼ cup fresh basil, finely chopped
- ⅓ cup plain breadcrumbs
- 3 tbsp milk
Chef's tipUse plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts. - 1 tsp dried oregano
- ¾ tsp fine sea salt
For the soup
- 2 tbsp olive oil
- 2 medium carrots, peeled and sliced into ¼-inch rounds
- 1 medium zucchini, halved lengthwise and sliced into ¼-inch half-moons
- 6 cups chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1 tsp dried thyme
- ¾ tsp fine sea salt, plus more to taste
- 3 cups broccoli florets, cut into bite-sized pieces
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
- 2 tbsp fresh basil, torn (optional)
Instructions
- 1
In a large mixing bowl, combine the ground turkey, finely chopped parsley, finely chopped basil, breadcrumbs, milk, dried oregano, and 3/4 tsp salt. Mix with your hands until just combined — do not overwork. Roll into 1-inch balls (about 24 meatballs) and set aside on a rimmed baking sheet.
- 2
Heat 2 tbsp olive oil in a large pot over medium-high heat until shimmering. Add the meatballs in a single layer, working in batches if needed to avoid crowding, and sear for 2–3 minutes per side until lightly golden on the outside. Transfer back to the baking sheet — they will finish cooking in the broth.
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