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Turkey Meatball Soup Recipe

Turkey Meatball Soup Recipe
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★★★★★

4.9 from 27 reviews

This hearty Turkey Meatball Soup combines tender, flavorful turkey meatballs with a medley of vegetables, pasta, and aromatic herbs in a savory broth. Perfect for comforting meals, it’s a wholesome and easy-to-make soup that’s packed with protein and fresh flavors.

Ingredients

Scale

For Meatballs:

  • 1 pound ground turkey, extra lean
  • 1 small onion
  • 1 large egg
  • 1/4 teaspoon salt
  • Ground black pepper, to taste
  • 2 tablespoons olive oil, for frying

For Soup:

  • 2 large carrots, chopped
  • 2 large celery stalks, chopped
  • 2 cups potatoes, cubed (about 11 ounces)
  • 8 cups vegetable or chicken broth, low sodium
  • 2 teaspoons olive oil, for frying
  • 2 cups short pasta like shells or macaroni, uncooked (6 ounces)
  • 3 bay leaves
  • 3/4 teaspoon salt
  • Ground black pepper, to taste
  • 1/3 cup fresh parsley, dill or green onions, finely chopped

Instructions

  1. Make meatballs: In a food processor or blender, puree the onion, egg, 1/4 teaspoon salt, and pepper to taste until smooth. Alternatively, grate the onion and mix with the other meatball ingredients. Transfer this mixture to a medium bowl and add the ground turkey, mixing well with your hands to combine thoroughly.
  2. Preheat pan: Heat a 5-6 quart Dutch oven or large skillet over medium heat and swirl in 1 tablespoon of olive oil to coat the surface. You can use a skillet for frying the meatballs and a separate large pot for the soup, but the Dutch oven allows for one-pot cooking.
  3. Cook meatballs: Using a small scoop or tablespoon, form golf-ball-sized meatballs and place them in a single layer into the hot oil, leaving space between them for flipping. Fry for about one minute until browned, carefully flip with a small silicone spatula, and cook for another minute. Remove the meatballs to a plate and repeat with the remaining mixture, adding more oil as needed. Set the cooked meatballs aside.
  4. Prepare vegetables: Add 2 teaspoons of olive oil to the same pot, then add the chopped carrots and celery. Sauté for about 3 minutes, stirring occasionally until they begin to soften.
  5. Add broth and boil: Pour in the broth, cover the pot, and bring it to a boil over high heat.
  6. Add remaining ingredients: Add the cubed potatoes, cooked meatballs, uncooked pasta, bay leaves, 3/4 teaspoon salt, and pepper to the boiling broth. Return the soup to a boil, cover, then reduce the heat to very low and simmer gently for 12 minutes until the pasta and potatoes are tender.
  7. Rest the soup: Turn off the heat and keep the pot covered. Let the soup sit for 10 minutes to allow the flavors to meld and the soup to thicken slightly.
  8. Finish and serve: Stir in the fresh parsley, dill, or green onions. Remove bay leaves before serving. Serve the soup hot for a comforting and nutritious meal.

Notes

  • Use extra lean ground turkey for best texture in meatballs.
  • If preferred, substitute chicken broth for vegetable broth for deeper flavor.
  • Adjust seasoning with salt and pepper to taste before serving.
  • You can make the meatballs ahead and refrigerate before adding to the soup.
  • Feel free to swap short pasta types for variety, such as ditalini or elbow macaroni.
  • For a gluten-free version, use gluten-free pasta.

Nutrition

Keywords: Turkey Meatball Soup, Healthy Soup, Comfort Food, Low Fat Soup, Easy Soup Recipe, Ground Turkey Soup

Find it online: https://hannahdelgado.com/turkey-meatball-soup-recipe/