Finding a hearty, comforting dish that’s both easy to prepare and satisfying for the whole family can feel like a challenge. Enter this turkey meatball soup, a recipe that’s as heartwarming as it is simple to make.
This soup is sure to become one of your favorite go-to recipes whether you’re cooking for a crowd or meal prepping for the week
A Comforting Dish That’s Surprisingly Simple
This turkey meatball soup is proof that comfort food doesn’t have to be complicated. With just a handful of wholesome ingredients and straightforward steps, you can create a meal that feels like a warm hug on a cold day.
It’s perfect for busy weeknights when you need something quick yet nourishing.
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Ground turkey adds a light, protein-packed base to the meatballs, while a mix of vegetables and flavorful broth creates a soup that’s rich and satisfying. Even better, this recipe is versatile enough to accommodate various preferences and dietary needs.
Tips for Making It Your Own
One of the best things about this turkey meatball soup is how adaptable it is. Here are a few easy modifications to suit different tastes or dietary requirements:
- Gluten-Free Option: Skip the orzo and swap in jasmine rice or a similar alternative. Just cook it a little longer to ensure it’s tender.
- Different Proteins: Not a fan of turkey? Ground chicken, pork, or beef work just as well for the meatballs.
- Low-Carb Version: Leave out the potatoes and orzo, and add more vegetables like zucchini or spinach for a lighter option.
These tweaks make it easy to adjust the recipe based on what you have on hand or how you’re feeling that day.
Pro Tips for Perfect Results
To make sure your soup turns out perfect every time, keep these tips in mind:
- Rinse the Potatoes: Washing the potatoes after slicing removes excess starch, helping the soup maintain its clear, vibrant broth.
- Keep Meatballs Intact: If the turkey meatball mixture starts sticking to your hands while rolling, wet your hands with water to make the process smoother.
- Egg in Soup: Adding a beaten egg at the end of cooking creates delicate ribbons of egg that enhance the texture and flavor of the broth. This step is inspired by traditional cooking techniques and gives the soup a rustic charm.
These small details elevate the dish and ensure it’s as delicious as it is easy to make.
Why You’ll Love This Easy Soup Recipe
This turkey meatball soup isn’t just about great flavor—it’s about creating a dish that fits seamlessly into your life. It serves a crowd, stores beautifully for leftovers, and is budget-friendly.
It’s also a wonderful option for family meals. The tender meatballs and hearty vegetables appeal to kids and adults alike, making it a versatile dish that’s perfect for any occasion.
Storing & Reheating Made Easy
This soup is as practical as it is tasty. Store any leftovers in an airtight container in the refrigerator for up to four days.
To reheat, simply warm it on the stovetop or in the microwave, adding a splash of water or broth if needed to adjust the consistency.
If you’re meal prepping, you can even freeze the meatballs separately from the soup to keep everything fresh and flavorful.
This turkey meatball soup is the definition of an easy recipe that doesn’t skimp on taste or comfort. It’s a flexible, family-friendly dish that adapts to your needs while delivering bold, satisfying flavors.
Easy Turkey Meatball Soup Recipe
Equipment
- Large mixing bowl
- Rimmed baking sheet
- 5- to 7-quart Dutch oven or soup pot
- Wooden spoon
- Fork (for testing potato doneness)
Ingredients
For the Meatballs:
- 1 pound ground turkey
- 1 large egg
- 1 teaspoon fine sea salt
- 1 teaspoon onion powder
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon garlic powder
For the Soup:
- 2 tablespoons extra-virgin olive oil
- 2 celery stalks diced
- 2 medium carrots thinly sliced
- 1 medium yellow onion diced
- 8 cups homemade or store-bought low-sodium chicken broth
- 2 cups filtered water
- 6 medium Yukon gold potatoes peeled and chopped into ¼-inch pieces
- 1 tablespoon fine sea salt plus more to taste
- ⅓ cup orzo optional
- 1 large egg lightly beaten
- ¼ cup finely chopped fresh dill or parsley plus extra for garnish, optional
- 2 small garlic cloves grated
- Freshly ground black pepper
Instructions
- Prepare the Meatballs: In a large mixing bowl, combine ground turkey, egg, sea salt, onion powder, black pepper, and garlic powder. Mix thoroughly. Shape into ½- to 1-tablespoon-sized meatballs and place them on a rimmed baking sheet. If the mixture sticks to your hands, rinse your hands and continue with wet hands. Set aside.
- Start the Soup Base: Heat olive oil in a large Dutch oven or soup pot over medium heat. Add diced celery, carrots, and onion. Cook, stirring occasionally, for about 7 minutes until the vegetables are softened and golden.
- Add Broth and Potatoes: Pour in chicken broth, filtered water, and add the diced potatoes. Stir in sea salt and bring the soup to a boil over high heat. Add the orzo (if using), then reduce the heat to medium-low and simmer uncovered for 10 minutes, or until the potatoes are fork-tender.
- Cook the Meatballs in the Soup: Gently add the prepared meatballs to the simmering soup. Cook for about 5 minutes, ensuring the meatballs are fully cooked through.
- Finish with Egg and Seasoning: Stir the lightly beaten egg into the soup, along with fresh dill and grated garlic. Simmer for an additional 2-3 minutes, until the egg is cooked. Season with black pepper and additional salt to taste.
- Serve: Remove the pot from heat. Sprinkle extra dill or parsley (if desired) over the soup. Serve hot with crusty bread or rolls.
Notes
- Gluten-Free Option: Skip the orzo or replace it with jasmine rice, adding it alongside the broth. Cook for 5 additional minutes before adding potatoes.
- Protein Variations: Substitute ground turkey with chicken, pork, or beef.
- Pro Tip: Stirring a beaten egg into the broth creates tender ribbons, adding richness to the soup.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.