While a few men I know (I think my father-in-law is one of them) would argue that soup isn’t a meal, I completely disagree. Soup is totally a meal! Not only can you pack it full of vegetables and maybe a little meat for flavor, but the hot broth is filling, and warms you up on a chilly fall day. In case you need even more persuading, why not pair a big bowl of soup with a few cheesy crostini? Now that is FOR SURE a meal, right?
My inspiration for this soup is a recipe that’s been in my family for a few generations, passed down on hand-written index cards, and simply called “vegetable soup.” The funny thing is that this vegetable soup is chock full of beef short ribs! I figure my new version of vegetable soup could have little turkey meatballs floating in it. #FoxFamilyLogic
While the soup is pretty filling on it’s own, I always like to have a little bit of bread with my soup, especially if I’m eating it for dinner. Here, I just thinly sliced a fresh baguette and put the slices under the broiler until they were a little bit crisp. I added some protein and calcium to my meal by topping the crostini with fresh ricotta and mozzarella cheese, made with milk produced by members of the United Dairy Industry of Michigan. Creamy, crunchy, dunk-able deliciousness!
For the Turkey Meatball & Vegetable Soup:
- 1 egg
- 3/4 pound ground turkey
- 1/4 cup Italian breadcrumbs
- 1-1/2 teaspoons dried basil
- 1 teaspoon dried oregano
- 3/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1-1/2 tablespoons olive oil
- 1/2 medium yellow onion, chopped
- 2 large carrots, peeled and chopped
- 3 garlic cloves, minced
- 6 cups less-sodium chicken broth
- 1 can (14.5 ounces) diced tomatoes
- 1 small zucchini, cut in half lengthwise then sliced crosswise
- 1/2 pound fresh green beans, trimmed and halved crosswise
For the Cheesy Crostini:
- 1 baguette, thinly sliced
- Olive oil
- 1 cup ricotta cheese
- 3/4 cup shredded mozzarella cheese
- Freshly ground black pepper
- Make the soup: In large bowl, lightly beat egg. Add turkey, breadcrumbs, basil, oregano, salt and pepper. Stir (or mix with hands) until just combined. Do not overmix. Using hands, gently form into small (slightly smaller than a golf ball) meatballs and place on large plate or baking pan.
- In large pot, heat oil over medium-high heat. Add onion and carrots; cook 6 minutes, stirring occasionally. Add garlic; cook 1 minute, stirring constantly.
- Stir in broth; heat to boiling. Stir in tomatoes, zucchini and green beans. Gently drop in meatballs. Reduce heat to medium; cover and cook 6 to 8 minutes or until meatballs reach an internal temperature of 165 degrees F.
- Meanwhile, make crostini: Heat broiler to high heat. Place baguette slices on rimmed baking pan and lightly brush with oil. Place under broiler and cook 2 to 3 minutes or until crisp, watching very carefully. Spread crostini with ricotta and sprinkle with mozzarella and pepper. Return to broiler and cook 1 minute or until cheese is melted and lightly browned. Serve soup with crostini.
Disclosure: This post is part of an ongoing relationship I have with The United Dairy Industry of Michigan for recipe development. Posts like this help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.