Looking for a comforting meal that doesn’t require hours in the kitchen or piles of dishes? This turkey meatball soup with kale is the perfect solution.
Packed with tender turkey meatballs, vibrant kale, and a flavorful broth, this one-pot recipe is both hearty and satisfying.
Whether you’re cooking for your family or meal prepping for the week, this one pot recipe is a true lifesaver for busy days.
Why One Pot Recipes Are a Kitchen Savior
One pot recipes are all about simplicity and convenience. They minimize cleanup and allow you to focus on creating a delicious meal without juggling multiple dishes and pans.
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This turkey meatball soup fits the bill perfectly, as everything—from sautéing vegetables to simmering the broth and cooking the meatballs—happens in one pot. Plus, the Instant Pot option makes it even quicker!
The Secret to Perfect Turkey Meatballs
These turkey meatballs are anything but dry or bland. The key is a simple panade, a mixture of bread and milk that keeps the meatballs moist and tender.
Manchego cheese adds richness, while parsley and a touch of salt balance the flavors. The result? Juicy, flavorful meatballs that hold up beautifully in the soup.
To make them, all you need is a quick mix of the ingredients and a few minutes to roll them into bite-sized portions. They cook directly in the broth, soaking up the smoky, savory flavors of the soup as they simmer.
How to Customize This One Pot Recipe
One of the best things about this recipe is how easily it can be adapted to your taste or dietary needs. Here are a few simple tweaks:
- Make it dairy-free: Swap out the Manchego cheese for a plant-based alternative or skip it entirely. The soup will still be rich and delicious.
- Add more veggies: Carrots, zucchini, or even sweet potatoes would be wonderful additions to the broth.
- Use different greens: If you’re not a fan of kale, try spinach, Swiss chard, or collard greens instead.
- Go gluten-free: Use gluten-free bread for the panade to keep the meatballs tender while accommodating dietary restrictions.
Serving Suggestions & Leftover Tips
This turkey meatball soup is perfect on its own, but it pairs wonderfully with crusty bread or garlic toasts for soaking up every drop of the flavorful broth. You can also serve it with a simple side salad for a complete meal.
Leftovers are a dream with this recipe. Store them in an airtight container in the fridge for up to 4 days. The soup reheats beautifully, making it a great option for meal prep or easy lunches during the week.
If you’re making a big batch, consider freezing portions for a quick, comforting meal on a busy night.
Best Turkey Meatball Soup with Kale One Pot Recipe
Equipment
- Electric pressure cooker
Ingredients
Meatball Mixture:
- 1 slice hearty white sandwich bread torn into 1-inch pieces
- 1/4 cup whole milk
- 1 ounce Manchego cheese grated (1/2 cup), plus extra for serving
- 5 tablespoons minced fresh parsley divided
- 1/2 teaspoon table salt
- 1 pound ground turkey
- 1 tablespoon extra-virgin olive oil
Soup Base:
- 1 onion chopped
- 1 red bell pepper stemmed, seeded, and cut into 3/4-inch pieces
- 4 garlic cloves minced
- 2 teaspoons smoked paprika
- 1/2 cup dry white wine
- 8 cups chicken broth
- 8 ounces kale stemmed and chopped
Instructions
Prepare the Meatballs:
- In a large bowl, mash the bread and milk together to form a paste.
- Stir in Manchego cheese, 3 tablespoons parsley, and salt until well combined.
- Add ground turkey and knead by hand until fully mixed. Roll into small meatballs (about 2 teaspoons each, yielding ~35 meatballs). Set aside.
Sauté Aromatics:
- Set the pressure cooker to the sauté or browning setting. Heat olive oil until shimmering.
- Add onion and red bell pepper, cooking until softened and lightly browned, about 5–7 minutes.
- Stir in garlic and smoked paprika, cooking for another 30 seconds.
Deglaze and Build the Broth:
- Add white wine, scraping up browned bits from the bottom of the pot.
- Cook until most of the wine has evaporated, about 5 minutes.
- Stir in chicken broth and kale. Gently place meatballs into the soup, ensuring they are submerged.
Pressure Cook:
- Lock the lid and set the pressure cooker to high pressure for 3 minutes.
- After cooking, quick-release the pressure and carefully remove the lid.
Finish and Serve:
- Stir in the remaining 2 tablespoons of parsley. Adjust seasoning with salt and pepper to taste.
- Serve hot, with additional Manchego cheese sprinkled on top.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.