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–+ servings

Best Turkey Meatball Soup with Kale One Pot Recipe

This Spanish-inspired one pot recipe features tender turkey meatballs in a rich, sunset-colored broth flavored with smoked paprika, white wine, and fresh vegetables.
Ready in just one hour, this hearty dish is finished with vibrant kale, Manchego cheese, and a sprinkling of fresh parsley for a comforting and nutritious meal.
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Total Time 1 hour
Course Soup
Cuisine Italian-inspired, Mediterranean, Spain
Servings 6 to 8 people

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.
Keyword easy turkey soup recipe, one pot instant pot recipes, one pot meatball soup, pressure cooker recipes, Spanish-style soup
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