Meatball-Mushroom Soup

Meatball-Mushroom Soup
  • Cook Time
  • Prep Time
  • 6Servings


  • 4 slices whole-grain sourdough bread
  • 2 large eggs
  • 1 1/2 large yellow onions--1/2 grated and 1 thinly sliced
  • 1/2 cup grated plus 1/3 cup shaved Parmesan
  • 1 1/2 teaspoons dried thyme
  • 2 cloves garlic, minced
  • 1 pound lean ground turkey (93 percent lean)
  • Cooking spray
  • 1 pound mixed mushrooms or cremini mushrooms, sliced
  • 3 cartons (32 oz. each) low-sodium chicken stock
  • 2 cans (14 to 15.5 oz. each) cannellini beans, rinsed


In a food processor, pulse bread until minced, or chop with a knife.

In a large bowl, whisk the eggs. Mix in the grated onion, grated Parmesan, thyme, garlic and bread; season with salt and pepper. Mix in the turkey. Cover; chill 15 minutes. Form into 36 meatballs (1 rounded tbsp. each).

Spray a large pot with cooking spray; heat over medium-high. Add the mushrooms and sliced onion. Cook, stirring often, until the mushrooms soften and the mixture browns, 6 to 8 minutes. Add the stock; bring to a boil. Add the beans and meatballs. Reduce heat to low; simmer until the meatballs are cooked through, about 10 minutes. Season.

Ladle the soup into bowls and top with the shaved Parmesan.