Best 10 Turkey Meatball Soup Recipes

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Indulge in a hearty and comforting culinary experience with our versatile Turkey Meatball Soup. This delectable soup offers a symphony of flavors, featuring tender and juicy turkey meatballs swimming in a rich and savory broth. The aromatic blend of herbs and spices, including thyme, oregano, and paprika, elevates the soup's taste profile, while the addition of vegetables like carrots, celery, and onions adds a delightful crunch and sweetness.

This versatile recipe provides three unique variations to cater to diverse preferences. The Classic Turkey Meatball Soup offers a traditional and comforting taste, while the Spicy Turkey Meatball Soup adds a kick of heat for those who enjoy a bolder flavor. For a lighter and healthier option, the Turkey Meatball Soup with Spinach and Quinoa introduces a nutritious twist with the inclusion of spinach and quinoa, providing a boost of vitamins, minerals, and protein.

No matter your preference, our Turkey Meatball Soup is sure to warm your soul and tantalize your taste buds. Gather your ingredients, prepare your cooking utensils, and let's embark on a culinary journey to create this delectable soup that will become a staple in your home cooking repertoire.

Check out the recipes below so you can choose the best recipe for yourself!

CONTEST-WINNING TURKEY MEATBALL SOUP



Contest-Winning Turkey Meatball Soup image

You don't need to cook the tender homemade meatballs or boil the egg noodles separately, so you can easily stir up this savory soup in no time. I usually double the recipe for our family of seven. -Carol Losier Baldwinsville, New York

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 5 servings.

Number Of Ingredients 12

2 cans (14-1/2 ounces each) chicken broth
1 celery rib with leaves, thinly sliced
1 medium carrot, thinly sliced
1/4 cup chopped onion
1 tablespoon butter
1 egg, lightly beaten
1/2 cup dry bread crumbs
2 tablespoons dried parsley flakes
1 tablespoon Worcestershire sauce
1/4 teaspoon pepper
1/2 pound lean ground turkey
1 cup uncooked egg noodles

Steps:

  • In a large saucepan, bring the broth, celery and carrot to a boil. Reduce heat; cover and simmer for 10 minutes. , Meanwhile, in a small skillet, saute onion in butter until tender. Transfer to a large bowl. Add the egg, bread crumbs, parsley, Worcestershire sauce and pepper. Crumble turkey over mixture and mix well. Shape into 1-in. balls., Add meatballs to the simmering broth. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until no meat is longer pink. Add noodles. Cover and simmer for 5 minutes or until noodles are tender.

Nutrition Facts : Calories 193 calories, Fat 8g fat (3g saturated fat), Cholesterol 92mg cholesterol, Sodium 545mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 13g protein.

HEARTY TURKEY MEATBALL SOUP



Hearty Turkey Meatball Soup image

Every Italian-American family I know seems to have its own version of meatball soup. This recipe is based on my family's version. -Christie Ladd, Mechanicsburg, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 6 servings.

Number Of Ingredients 12

2 large egg whites, lightly beaten
1/2 cup seasoned bread crumbs
1 tablespoon grated Parmesan cheese
4 teaspoons Italian seasoning, divided
1 pound lean ground turkey
3 medium carrots, sliced
3 celery ribs, finely chopped
1 tablespoon olive oil
4 garlic cloves, minced
3 cans (14-1/2 ounces each) reduced-sodium chicken broth
1/4 teaspoon pepper
1/2 cup ditalini or other small pasta

Steps:

  • In a small bowl, combine the egg whites, bread crumbs, cheese and 2 teaspoons Italian seasoning. Crumble turkey over mixture and mix well. Shape into 3/4-in. balls. , Place in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 350° for 10-15 minutes or until no longer pink., Meanwhile, in a Dutch oven, saute carrots and celery in oil for 5 minutes. Add garlic; cook 1 minute longer. Add the broth, pepper and remaining Italian seasoning. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Stir in pasta; cook 10-12 minutes longer or until vegetables and pasta are tender. Add meatballs and heat through.

Nutrition Facts : Calories 251 calories, Fat 9g fat (2g saturated fat), Cholesterol 53mg cholesterol, Sodium 772mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges

TURKEY-MEATBALL SOUP WITH ESCAROLE AND PAPPARDELLE



Turkey-Meatball Soup with Escarole and Pappardelle image

Whenever possible, make your own stock; it tastes far better than the canned version. Always serve this dish with a fork and soup spoon.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 13

1 pound ground turkey
1 egg white
1 cup coarsely chopped parsley leaves
1 medium-size onion, coarsely chopped
2 garlic cloves, minced
1 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly cracked black pepper, plus more to taste
1 teaspoon extra-virgin olive oil
3 shallots, minced
8 cups Chicken Stock to Make 1 1/2 Quarts, or low-sodium canned
1 tablespoon thyme
4 ounces pappardelle, cooked al dente
1 bunch escarole (about 3/4 pound), trimmed, washed, and coarsely chopped

Steps:

  • In a bowl, combine the turkey, egg white, parsley, onion, half of the garlic, salt, and pepper and fluff with a fork. Shape into balls the size of walnuts (about 24 meatballs).
  • In a large nonstick skillet over medium heat, cook the meatballs until cooked through, crispy, and golden, about 5 minutes. Using a slotted spoon, transfer the meatballs to a paper towel-lined plate.
  • In a soup pot over medium-high heat, add the oil, remaining garlic, and shallots and cook until translucent and soft, about 5 minutes. Add the chicken stock and simmer. Add the thyme, meatballs, and pasta and return to a simmer. Stir in the escarole and salt and pepper to taste. Ladle into 4 deep soup bowls and serve.

ITALIAN TURKEY MEATBALL SOUP



Italian Turkey Meatball Soup image

The perfect low-fat comfort soup on a cold winter's day. I improvised this from looking at Italian Sausage Soup recipes. My husband and guests couldn't stop raving about it. I used Roasted Garlic diced tomatoes (Italian flavor would work) and Flame Broiled frozen Turkey meatballs from Trader Joe's.

Provided by teretree

Categories     Grains

Time 1h30m

Yield 8 generous bowls, 8 serving(s)

Number Of Ingredients 18

2 -3 tablespoons extra virgin olive oil
1 large onion, finely chopped
3 garlic cloves, minced
2 large celery ribs, chopped
2 large carrots, chopped
1 red bell pepper, chopped
2 medium zucchini, chopped
1 1/2 tablespoons italian seasoning
1 (15 ounce) can diced tomatoes with juice
4 (15 ounce) cans chicken broth (about 7-8 cups)
1 cup water (if needed)
1/2 cup dry white wine
fresh ground black pepper
1/2 cup barley
salt
1 (16 ounce) bag fully cooked frozen turkey meatballs
2 -3 cups washed spinach leaves, stems removed
freshly grated parmesan cheese or romano cheese

Steps:

  • In a large soup pot, sauté the onion in oil for a couple of minutes, then add garlic, celery, carrots, and red bell pepper. Cook for about 15 minutes, stirring occasionally.
  • Add zucchini and cook another 5 minutes. Add Italian Seasoning and cook for another few minutes.
  • Add canned tomatoes, chicken broth, wine, barley and freshly ground black pepper. Simmer for 30 minutes.
  • If too thick, add about a cup of water. Add frozen turkey meatballs; bring back to a boil and simmer another 20 minutes.
  • Add spinach; simmer 5 more minutes. Taste and add salt, if necessary, and simmer another few minutes.
  • Top each bowl with cheese and serve with salad and freshly baked bread or dinner rolls. (see Oatmeal Dinner Rolls.).

Nutrition Facts : Calories 165.1, Fat 5.3, SaturatedFat 0.9, Sodium 870.3, Carbohydrate 20.3, Fiber 4.8, Sugar 6.3, Protein 7.9

SWISS CHARD, CABBAGE, AND TURKEY MEATBALL SOUP



Swiss Chard, Cabbage, and Turkey Meatball Soup image

A mixture of ground turkey, garlic, herbs, and seasonings is formed into meatballs and simmered in a base of chicken stock, cabbage, and Swiss chard. Whole-wheat pasta, rich in vitamins, minerals, and dietary fiber, is added before serving.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 18

3/4 pound ground turkey
5 cloves garlic, peeled and minced
3 tablespoons finely chopped fresh flat-leaf parsley
2 tablespoons finely chopped fresh oregano
1 tablespoon finely chopped fresh sage
1 tablespoon finely chopped fresh thyme
1 tablespoon finely chopped fresh rosemary
1 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon paprika
2 teaspoons olive oil
1 medium yellow onion, finely diced
1 medium shallot, finely diced
1 medium carrot, peeled and cut into 1/4-inch pieces
5 14.5-ounce cans low-sodium chicken stock, skimmed of fat
4 cups (about 8 ounces) finely shredded green cabbage
6 ounces Swiss chard, leaves washed and cut into 1-inch-wide strips
6 ounces whole-wheat rigatoni, cooked

Steps:

  • In a bowl, combine turkey, 3 cloves garlic, parsley, 1 tablespoon oregano, 1 teaspoon sage, 1 teaspoon thyme, 1 teaspoon rosemary, 1/2 teaspoon salt, 1/4 teaspoon pepper, and paprika. Roll 1 teaspoon turkey mixture to form a ball. Repeat with remaining turkey mixture; set meatballs aside.
  • Heat the olive oil in a medium stockpot over medium heat. Add the onion, shallot, carrot, remaining 2 cloves garlic, and remaining tablespoon oregano, 2 teaspoons sage, 2 teaspoons thyme, 2 teaspoons rosemary, remaining salt, and 1/4 teaspoon pepper. Saute, stirring frequently, until the onions are golden brown, about 10 minutes. Add the chicken stock and cabbage, and simmer until the cabbage is tender, about 16 minutes. Add the reserved meatballs and Swiss chard, and let simmer until meatballs are cooked, about 8 minutes. Add the pasta, and cook until it is heated through, about 1 minute more. Serve immediately.

Nutrition Facts : Calories 252 g, Cholesterol 38 g, Fat 10 g, Fiber 4 g, Protein 18 g, Sodium 877 g

TURKEY MEATBALL AND VEGETABLE SOUP



Turkey Meatball and Vegetable Soup image

I made up this recipe myself to take advantage of the abundance of fresh vegetables available in our state. It's an economical yet hearty main dish that my husband and three children love all year-round.

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 6 servings.

Number Of Ingredients 14

1/2 cup dry bread crumbs
3 tablespoons whole milk
1 large egg, lightly beaten
1/2 teaspoon salt
1-1/4 pounds ground turkey
2-1/2 cups water
1 can (14-1/2 ounces) stewed tomatoes
2 medium zucchini, halved and sliced
2 small carrots, thinly sliced
2/3 cup frozen corn
1/2 cup cut fresh green beans or frozen cut green beans
2 teaspoons chicken bouillon granules
1 teaspoon dried basil
1/4 teaspoon pepper

Steps:

  • In a large bowl, combine the bread crumbs, milk, egg and salt. Crumble turkey over mixture and mix well. Shape into 1/2-in. balls. In a nonstick skillet over medium heat, brown meatballs in batches; drain if necessary., In a large saucepan, combine the remaining ingredients. Bring to a boil. Carefully add meatballs. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender.

Nutrition Facts :

TURKEY MEATBALL SOUP



Turkey Meatball Soup image

Make and share this Turkey Meatball Soup recipe from Food.com.

Provided by TERRY B.

Categories     Vegetable

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 15

2 onions, chopped
1 celery, chopped
2 carrots, chopped
1 garlic clove, chopped
2 quarts water
1 egg
1/2 cup shredded parmesan cheese
3 teaspoons sea salt
1 1/2 teaspoons pepper
1 1/2 teaspoons garlic powder
2 lbs ground turkey
1 cup chopped spinach
1 teaspoon onion powder
1 tablespoon chopped parsley
1 cup uncooked brown rice

Steps:

  • Broth.
  • Boil water, 1 onion, celery, carrots, garlic clove, 1 teaspoon sea salt, and 1/2 teaspoon pepper in large pan for 1 hour.
  • Meatballs.
  • In a bowl, mix egg, parmesan cheese, remaining onion, 1 teaspoon sea salt, 1/2 teaspoon pepper, 1 teaspoon garlic powder, and ground turkey.
  • make into 1 inch balls.
  • Cook in microwave until fully cooked, about 5-8 minutes.
  • Soup.
  • Add chopped spinach, onion powder, chopped parsley, sea salt, pepper, garlic powder, and meatballs.
  • Bring to a boil.
  • Simmer uncovered for 10-15 minutes.
  • Serve.
  • Enjoy.

MINI TURKEY MEATBALL VEGETABLE SOUP



MINI TURKEY MEATBALL VEGETABLE SOUP image

Categories     Soup/Stew     Chicken

Yield 7 1 1/2 cups

Number Of Ingredients 26

For the Meatballs:
• 20 oz (1.3 lb) ground turkey breast 93% lean
• 1/4 cup seasoned whole wheat breadcrumbs*
• 1/4 cup grated parmesan cheese
• 1/4 cup parsley, finely chopped
• 1 large egg
• 1/4 cup onion, minced
• 1 clove garlic, minced
• 1/4 tsp salt
For the Soup:
• 32 oz container reduced sodium chicken broth
• 2 tsp olive oil
• 1/2 cup chopped onion
• 1 cup diced carrots
• 1/2 cup diced celery
• 2 garlic cloves, minced
• 2 (14.5 oz) cans petite diced tomatoes
• Parmesan cheese rind (optional)
• 1 fresh rosemary sprig
• 2 bay leaves
• 2 tbsp chopped fresh basil
• 1/4 cup chopped fresh Italian parsley
• 1/2 tsp kosher salt and fresh black pepper
• 8 oz zucchini, diced
• 2 cups chopped fresh spinach
• extra parmesan cheese for garnish (optional)

Steps:

  • Preheat oven to 400°F. In a large bowl, combine ground turkey, breadcrumbs, egg, parsley, onion, garlic, salt and cheese. Using your (clean) hands, gently mix all the ingredients well until everything is combined. Form small meatballs, about 1 tbsp each, you'll get about 42. Bake in the oven about 12 minutes. Meanwhile, heat the oil in a large pot or Dutch oven over medium-high heat. Add the carrots, celery, onion, garlic and saute until tender and fragrant, about 15 minutes. Add the broth, tomatoes, parmesan cheese rind, salt and pepper. Add the rosemary, basil and parsley, cover and cook on low 40 minutes. Remove the bay leaves, rosemary sprig, parmesan rind and drop the meatballs in along with the zucchini and spinach, cover and simmer until the zucchini is tender and meatballs are cooked through, about 8 to 10 minutes, season to taste with salt and black pepper if needed. Serve with extra grated cheese on the side if desired.

BETTY'S TURKEY MEATBALL SOUP



Betty's Turkey Meatball Soup image

When your body needs a natural boost, nothing beats a warm bowl of soup. It's nutritious and filling at the same time, without taking away from the flavor this meal brings to your palate. Deliciossso!!!

Provided by Ms. Ayons dishes

Categories     Stocks

Time 1h

Yield 6 serving(s)

Number Of Ingredients 17

1 lb lean ground turkey, 93% lean
1 cup fresh whole wheat breadcrumbs
1 large egg
2 teaspoons ground cumin, divided
2 teaspoons dried oregano, divided
1/4 teaspoon fresh ground pepper, divided
1 1/2 teaspoons salt, divided
1 tablespoon canola oil
1 large white onion, diced
2 carrots, diced
3 poblano peppers, diced
3 plum tomatoes, diced
6 cups reduced-sodium chicken broth
1/2 cup cooked brown rice
2 tablespoons lime juice
1 jalapeno, minced
2 tablespoons minced fresh cilantro

Steps:

  • Line a large baking sheet with wax paper.
  • Place turkey, breadcrumbs, egg, 1 1/2 teaspoons cumin, 1 1/2 teaspoons oregano, 1/2 teaspoon pepper and 1/4 teaspoon salt in a medium bow. Mix gently until combined. Shape the mixture into 1 1/2 balls and transfer to the baking sheet. (You should have about 20 meatballs.) Place in the refrigerator and chill for at least 20 minutes or until ready to use.
  • Heat oil in a Dutch oven over medium-high heat. Add onion and carrots and cook, stirring often, until beginning to soften, about 4 minutes. Add peppers, tomatoes, the remaining 1/2 teaspoon cumin, 1/2 teaspoon oregano, 1/4 teaspoon pepper and 1/4 teaspoon salt; cook, stirring, until fragrant, about 1 minute.
  • Add broth, increase heat to high and bring to a boil; reduce heat and simmer for 5 minutes.
  • Carefully submerge the meatballs in the simmering soup; return to a simmer and cook for 8 minutes. Add the rice and cook, stirring occasionally, until tender, about 5 minutes. Remove from the heat and stir in lime juice. Garnish with jalapeno and cilantro.

TURKEY MEATBALL SOUP



Turkey Meatball Soup image

From Bellevue, Kentucky, Randal Robert Wilson shares a speedy soup that stars tasty meatballs made from ground turkey. Cook it up to feed a crowd...or freeze leftovers for future fuss-free meals.

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 12 servings (3 quarts).

Number Of Ingredients 17

MEATBALLS:
1/4 cup cooked rice
1/4 cup finely chopped onion
1/4 cup finely chopped celery
2 tablespoons all-purpose flour
2 tablespoons water
1/2 teaspoon ground cumin
1/2 teaspoon salt, optional
1/8 teaspoon pepper
3/4 pound ground turkey breast
SOUP:
6 cup chicken broth
1 cup uncooked fine egg noodles
1/2 teaspoon pepper
1/4 teaspoon garlic salt, optional
1/8 teaspoon dill weed
1 tablespoon minced fresh parsley

Steps:

  • In a bowl, combine the first eight ingredients. Add turkey; mix well. Shape into 1-in. balls. Place meatballs on two racks that have coated with cooking spray in shallow baking pans. Bake, uncovered, at 450° for 15 minutes or until turkey is no longer pink; drain. In a Dutch oven or large soup kettle, bring broth to a boil. Add meatballs, noodles, pepper, garlic salt if desired and dill; return to a boil. Reduce heat and simmer, uncovered, for 5 minutes or until noodles are tender. Stir in parsley.

Nutrition Facts :

### - **Use fresh, high-quality ingredients.** The fresher your ingredients, the better your soup will taste. Look for lean ground turkey, fresh vegetables, and a flavorful broth. - **Season the meatballs well.** Don't be afraid to add plenty of herbs and spices to your meatballs. This will help them to taste delicious and flavorful. - **Cook the meatballs thoroughly.** Make sure that the meatballs are cooked all the way through before adding them to the soup. This will help to prevent them from becoming dry and tough. - **Use a flavorful broth.** The broth is the base of your soup, so it's important to use a flavorful one. You can use chicken broth, beef broth, or vegetable broth, depending on your preference. - **Add plenty of vegetables.** Vegetables add flavor, nutrients, and texture to your soup. Add a variety of vegetables, such as carrots, celery, onions, and potatoes. - **Simmer the soup for at least 30 minutes.** This will help to develop the flavors and make the soup more flavorful. - **Serve the soup with your favorite toppings.** You can serve the soup with a variety of toppings, such as sour cream, chopped parsley, or grated Parmesan cheese. ###

Conclusion

Turkey meatball soup is a delicious, hearty, and healthy soup that is perfect for a cold winter day. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a comforting and flavorful soup, give this turkey meatball soup a try. You won't be disappointed!

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