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Turkey Meatball Soup Recipe

Turkey Meatball Soup Recipe
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★★★★★

4.7 from 22 reviews

This hearty Turkey Meatball Soup combines tender, flavorful turkey meatballs with a medley of fresh vegetables, pasta, and herbs simmered in a savory broth. Perfect for a comforting meal, this soup is low in fat and sodium, packed with protein and fiber, and brings warmth to your table with every spoonful.

Ingredients

Scale

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)

Soup

  • 2 large carrots (chopped)
  • 2 large celery stalks (chopped)
  • 2 cups potatoes (cubed, approximately 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, approximately 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 of salt, and pepper to taste. Alternatively, grate the onion and mix with the other meatball ingredients manually.
  2. Combine with turkey: Transfer the puree to a medium bowl, add ground turkey, and mix well with your hands until fully combined.
  3. Preheat pot: Heat a 5-6 quart Dutch oven or skillet over medium heat and swirl 1 tablespoon of olive oil to coat the surface. You can also use a skillet for frying meatballs and a separate large pot for the soup; the Dutch oven allows for one-pot cooking.
  4. Form meatballs: Using a small scoop or tablespoon, form golf ball-sized meatballs and add them in a single layer to the pot with oil, leaving space between each for even cooking.
  5. Fry meatballs: Fry the meatballs for about a minute until browned, carefully flip using a small silicone spatula, and fry for another minute. Transfer browned meatballs to a plate and repeat with remaining meat, adding more oil as needed. Set meatballs aside once all are fried.
  6. Sauté vegetables: Add 2 teaspoons of olive oil to the pot, then add chopped carrots and celery. Sauté for 3 minutes, stirring occasionally to soften the vegetables.
  7. Add broth: Pour in the broth, cover the pot, and bring it to a boil.
  8. Add remaining ingredients: Stir in cubed potatoes, meatballs, uncooked pasta, bay leaves, 3/4 teaspoon salt, and pepper to taste. Bring back to a boil, cover, then reduce heat to very low and cook for 12 minutes.
  9. Let soup rest: Turn off the heat and keep the pot covered. Let the soup sit for 10 minutes to allow the flavors to meld and the pasta to finish cooking.
  10. Finish and serve: Stir in the fresh parsley, dill, or green onions, then serve the soup hot for a comforting meal.

Notes

  • Use extra lean ground turkey to keep the soup low in fat and calories.
  • Low sodium broth helps control the salt content but you can adjust seasoning as needed.
  • Any short pasta shape like shells or macaroni works well.
  • Letting the soup rest off the heat makes the flavors meld beautifully and the soup thicker.
  • Fresh herbs at the end brighten the flavor and add freshness.
  • This soup freezes well; reheat gently to prevent overcooking the pasta.

Nutrition

Keywords: turkey meatball soup, healthy soup, low fat soup, turkey recipes, comfort food, easy soup recipe, homemade meatballs

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