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–+ servings
Two bowls of Italian turkey meatball soup with spoons beside them.
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5 from 1 vote

Turkey Meatball Soup {Healthy & Easy}

This Turkey Meatball Soup is so yummy and comforting! It's so hearty with loads of vegetables, Italian flavours and the best turkey meatballs.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Main Course, Soup
Cuisine: American
Servings: 4 servings
Calories: 439kcal
Author: Taylor Stinson

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!

Notes

If you’re not a fan of ground turkey, you can make the meatballs with ground beef, pork or chicken.
Make sure to use wet hands while rolling the meatballs.
Store the leftovers in the fridge for up to 5 days then reheat in the microwave for 1-2 minutes or in a pot on the stovetop.
Freeze this soup for up to 3 months. Defrost in the fridge overnight then reheat as normal.

Nutrition

Calories: 439kcal | Carbohydrates: 38g | Protein: 45g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 112mg | Sodium: 1342mg | Potassium: 1125mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3009IU | Vitamin C: 16mg | Calcium: 266mg | Iron: 4mg