This Turkey Meatball Soup is so yummy and comforting! It's hearty with loads of vegetables, Italian flavours and the best turkey meatballs.
I'm soup obsessed and meatball obsessed so it was a no-brainer to combine TWO of my fave foods EVER! This is my comfort meal in the fall and winter when I don't know what to make. It has never failed me!
Why you'll love this recipe
- Comforting and wholesome: This is a really hearty soup that is so filling and comforting. Like a warm hug in a bowl!
- Homemade meatballs: You can make a big batch of the turkey meatballs and use them for other recipes!
Ingredients and substitutions
- Olive oil – or another neutral cooking oil like avocado oil.
- Yellow onion – white onion or shallots would also be good.
- Celery – add in some extra carrots instead.
- Carrots – parsnips would also be good.
- Garlic – freshly minced garlic is best, but jarred minced garlic or garlic powder will work.
- Italian seasoning – use a store-bought blend or make your own.
- Canned finely diced tomatoes – fire-roasted tomatoes will give it an extra kick.
- Chicken broth – vegetable broth would be the best substitute here.
- Ditalini – swap out for another small pasta shape like tubetti or macaroni.
- Parmesan rind – you can leave this out, but it adds amazing flavor.
- Parmesan cheese – garnish with some fresh romano instead.
- Fresh basil – try fresh parsley instead.
Meatballs
- Ground turkey – use extra-lean ground beef or ground pork instead.
- Yellow onion – white onion or shallots would also be good.
- Garlic – use freshly minced or jarred minced garlic.
- Egg – buttermilk would also be a good binder. You can leave out the egg if you leave out the breadcrumbs.
- Parmesan cheese – nutritional yeast is a great dairy-free substitute, or you can leave it out.
- Breadcrumbs – try panko instead or leave them out.
- Italian seasoning – use a store-bought blend or make your own.
How to make this meatball soup
Step 1: Make the meatballs.
Mix all the meatball ingredients together.
Step 2: Form and bake the meatballs.
Roll the mixture into meatballs, then bake in the oven.
Step 3: Sauté the veggies.
Sauté until softened.
Step 4: Add the seasonings.
Add the garlic and seasonings, and sauté until fragrant.
Step 5: Simmer the soup.
Add the remaining ingredients and simmer for 20 mins.
Step 6: Stir in the meatballs.
Add the meatballs in the last 5 minutes. Remove the parmesan rind then serve.
Tips & Variations
Here are some easy tips to get the most out of this soup. Also remember that you can always change up the recipe based on what you have on hand:
- Form even-sized meatballs: Use a cookie scoop or tablespoon to keep the meatballs uniform so they cook evenly.
- Make it heartier: Add rice or even potatoes if you want a more filling version of the soup.
- Use different greens: Spinach is classic, but kale or Swiss chard also work well in this soup.
- Swap the protein: Ground chicken or lean ground beef can easily replace the turkey.
- Add extra veggies: Zucchini, bell peppers or mushrooms make great additions for extra texture and nutrients.
Frequently asked questions
Do I need to brown the meatballs first?
Browning adds extra flavour, but it’s totally optional. You can drop them straight into the broth to keep things simple.
How do I keep meatballs from falling apart?
The egg and breadcrumbs will help bind the meatballs, and baking them first makes sure they hold their shape in the soup.
What can I use instead of egg to bind the meatballs?
If you’re allergic to egg or just don’t have any on hand, buttermilk or plain yogurt would work.
Can I use frozen meatballs?
You can! Just make sure they’re fully cooked before adding them to the soup.
What to serve with this dish
I find this soup to be pretty filling on its own, but here are some simple sides to take it up a notch!
- Crusty bread or garlic bread
- Roasted vegetables
- Zucchini fries
- Kale chips or pita chips
- Roasted vegetable flatbread
How to store and reheat
Store: Refrigerate in an airtight container for up to 5 days.
Reheat: Warm on the stovetop over medium heat or microwave until heated through.
Freeze and reheat from frozen: Freeze in portions for up to 3 months. Thaw in the fridge overnight, then reheat on the stove or in the microwave.
More comforting soup recipes
Meal prep tools
- Grab some glass meal prep bowls if you plan on packing this soup for lunch.
- I get all my grass-fed beef and free-range chicken from Butcher Box.
- Get a meat thermometer to make sure your meatballs are cooked through.
The Best Turkey Meatball Soup
Ingredients
- 1 tbsp olive oil
- 1 yellow onion diced
- 2 stalks celery diced
- 1 carrot peeled and diced
- 2 cloves garlic minced
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 (398)mL can finely diced tomatoes use fire roasted for an extra kick
- 6 cups chicken broth
- 1/2 cup ditalini or any other small pasta shape
- 1 parmesan rind optional, but adds amazing flavour
- 1/4 cup parmesan cheese to serve
- 2 tbsp fresh basil chopped, to serve
Meatballs
- 1 lb ground turkey
- 1 small yellow onion grated
- 2 cloves garlic minced
- 1 egg
- 1/4 cup parmesan cheese grated
- 1/4 cup breadcrumbs
- 1/2 tsp Italian seasoning
- 1 tsp salt
- 1/4 tsp pepper
Instructions
- Preheat oven to 400 F, then line a baking sheet with parchment paper. Make the meatballs by mixing all ingredients under the meatballs heading together in a large bowl. Using wet hands, roll meat mixture into balls and add to baking sheet. Bake meatballs for 15 minutes.
- Meanwhile, heat olive oil in a large pot over medium-high heat. Add onions, celery and carrot, sauteeing for 3-4 minutes until softened. Add garlic, Italian seasoning, salt and pepper, sauteeing another 30 seconds until fragrant.
- Add in diced tomatoes, chicken broth, pasta and parmesan rind, bringing to a boil and then simmering for 20 minutes. Add meatballs in within the last 5 minutes of cooking time, then remove parmesan rind and ladle into bowls.
- Serve with parmesan cheese and basil overtop and enjoy!
Comments & Reviews
Laurie Ann says
Do you have a substitution suggestion for Italian seasoning? I was thinking perhaps oregano, basil, rosemary, & thyme. Or do you think rosemary would be too powerful in this?
Also, for egg substitution with the meatballs… chia gel is a great egg replacer, although I will be using an egg this time.
Taylor Stinson says
Equal parts oregano, basil, rosemary, & thyme all work perfectly – rosemary is actually in Italian seasoning!
Laurie Ann says
Thanks!!! This will be dinner tonight! I will try and remember to take a photo and put it on Instagram @lauriethewriter. If I do, I’ll tag you!