Turkey Meatball Soup

Meatball Preparation In a large bowl, combine the ground turkey, onion, garlic, breadcrumbs, milk, Parmesan cheese, egg, salt, black pepper, thyme, oregano, and basil. Mix well until all ingredients are evenly incorporated.

Meatball Shaping Shape the turkey mixture into small meatballs, about 1 inch in diameter. Place them on a baking sheet lined with parchment paper.

Meatball Cooking Preheat the oven to 375°F (190°C). Bake the meatballs for 15-20 minutes or until cooked through.

Soup Base In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is translucent and the garlic is fragrant.

Vegetable Additions Add the diced carrots and potatoes to the pot. Stir and cook for a few minutes until slightly softened.

Soup Cooking Pour in the chicken broth and add the bay leaf, salt, black pepper, thyme, oregano, and basil. Bring the soup to a boil, then reduce the heat and simmer for 15-20 minutes until the vegetables are tender.

Meatball Addition Remove the bay leaf from the soup. Add the baked turkey meatballs to the pot and cook for an additional 5 minutes to heat through.

Creamy Finish Stir in the mayonnaise until well combined and heated through.

Garnish and Serve Serve the turkey meatball soup hot, garnished with fresh chopped parsley.