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–+ servings

Easy Turkey Meatball Soup Recipe

This comforting turkey meatball soup is an easy recipe perfect for cozy dinners.
Packed with tender turkey meatballs, hearty vegetables, and a hint of dill, it's a wholesome dish that’s satisfying and simple to prepare.
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Prep Time 20 minutes
Cook Time 40 minutes
Course Soup
Cuisine Eastern European, Ukrainian-Inspired
Servings 10

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.
Keyword easy recipes, easy soup recipes, family-friendly soup, healthy turkey soup, homemade meatball soup, meatball soup idea, quick turkey soup
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