This hearty turkey meatball soup combines lean ground turkey with fresh vegetables in a flavorful broth, making it a wholesome and comforting meal.
Perfect for chilly evenings or family dinners, this recipe is easy to prepare and packed with protein and nutrients.
Using lean turkey meatballs keeps the soup light while delivering a satisfying texture and taste.
Why You’ll Love This Recipe
- Lean turkey provides a healthy protein base without excess fat.
- Mixed vegetables add color, flavor, and nutrition to the broth.
- Simmering the meatballs in the soup allows them to stay tender and infuses the broth with rich flavor.
Hearty Turkey and Vegetable Meatball Soup
A comforting turkey meatball soup packed with mixed vegetables, perfect for a healthy family dinner that's both warm and satisfying.
- Prep time
- 20 minutes
- Cook time
- 35 minutes
- Servings
- 6
- Yield
- 6 servings
Ingredients
- 1 lb (450 g) lean ground turkey
- 1/4 cup (30 g) breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1/4 cup (15 g) fresh parsley, chopped
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cups (720 ml) low-sodium chicken broth
- 3 cups (720 ml) water
- 1 cup (150 g) frozen peas
- 1 cup (150 g) frozen corn
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional)
- Fresh parsley, for garnish
Instructions
- Prepare the Turkey Meatballs In a large bowl, combine the ground turkey, breadcrumbs, egg, minced garlic, chopped parsley, salt, and pepper. Mix gently until just combined. Shape into 1-inch meatballs and set aside.
- Cook the Vegetables In a large pot, heat olive oil over medium heat. Add diced onion, carrots, and celery. Sauté for about 5-7 minutes until tender and fragrant.
- Simmer the Soup Add chicken broth, water, dried Italian seasoning, and crushed red pepper flakes to the pot with sautéed vegetables. Bring to a gentle boil.
- Add Meatballs Carefully add the turkey meatballs to the boiling broth. Reduce heat and simmer gently for 15-20 minutes until meatballs are cooked through and reach an internal temperature of 165°F (74°C).
- Add Frozen Vegetables Stir in frozen peas and corn. Simmer for an additional 5 minutes to heat through.
- Serve Taste the soup and adjust salt and pepper as needed. Garnish with fresh parsley before serving.
Helpful Tips
- Use lean ground turkey for a healthier option and to prevent greasy soup.
- Avoid overmixing the meatball mixture to keep them tender.
- If you prefer smaller meatballs, reduce size accordingly and adjust cooking time.
- Cook meatballs to an internal temperature of 165°F (74°C) to ensure they are safe to eat.
- For a thicker soup, you may blend a portion of the vegetables before adding meatballs.
Storage and Make-Ahead
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stove over medium heat until warmed through, stirring occasionally.
Do not freeze soup containing meatballs, as texture may be affected.
Frequently Asked Questions
Can I make turkey meatballs ahead of time?
Yes. You can prepare the meatball mixture and shape them ahead, then refrigerate for up to 24 hours before cooking in the soup.
Can I use other vegetables?
Absolutely. Feel free to substitute or add vegetables like green beans, zucchini, or spinach for variety.
Is this recipe gluten-free?
This recipe contains breadcrumbs, so it's not gluten-free as written. Use gluten-free breadcrumbs as a substitute to make it gluten-free.
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