There’s nothing quite like curling up on a chilly night with a steaming bowl of turkey meatball soup. This is not just any soup—it’s a warm, hearty hug in a bowl that fills you with comfort and love. As a busy mom of two, I know how precious those moments can be, and this family-friendly recipe has quickly become a staple in our household. With its delightful mix of tender meatballs and healthy veggies, it makes weeknight dinners feel special without the fuss.
Why It Works
Let me tell you why this one’s always a hit in my house:
- Family-Friendly Flavor: My kids adore these meatballs! The combination of ground turkey with spices creates a flavor profile that’s savory without being overwhelming. Plus, they love slurping up the broth.
- Nutrient-Packed Ingredients: You won’t just find turkey in this soup; it’s loaded with carrots, celery, and spinach. It’s a sneaky way to pack in those vitamins while keeping things tasty.
- Cozy Fall Memories: Whenever I make this dish, it reminds me of crisp autumn days and our family gatherings, creating a sense of nostalgia. With every spoonful, we share laughter and stories that warm our hearts.
Turkey Meatball Soup
Equipment
- Large Pot
- Mixing Bowl
- Wooden Spoon
Ingredients
Turkey Meatballs
- 1 lb ground turkey lean
- 1 large egg
- 1/4 cup bread crumbs preferably whole wheat
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
Soup Base
- 1 tbsp olive oil for sautéing
- 1 medium onion diced
- 2 cloves garlic minced
- 4 cups chicken broth low sodium
- 2 carrots diced
- 2 stalks celery diced
- 1 cup spinach fresh or frozen
- 1 tsp dried thyme
- 1 tbsp parsley fresh or dried
Instructions
- In a mixing bowl, combine ground turkey, egg, bread crumbs, garlic powder, onion powder, salt, and black pepper. Mix well and form into small meatballs.
- In a large pot, heat olive oil over medium heat. Add diced onions and minced garlic; sauté until soft.
- Add the chicken broth, diced carrots, diced celery, and thyme to the pot. Bring to a boil.
- Carefully add meatballs to the soup. Reduce heat and let it simmer for about 20 minutes.
- Add spinach and bay leaf, cooking for an additional 5 minutes. Stir in parsley before serving.
Notes
Ingredients List
– **For the Turkey Meatballs:**
– 1 lb lean ground turkey
– 1 large egg
– 1/4 cup preferably whole wheat bread crumbs
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp salt
– 1/2 tsp black pepper
- For the Soup Base:
- 1 tbsp olive oil (for sautéing)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups low sodium chicken broth
- 2 carrots, diced
- 2 stalks celery, diced
- 1 cup fresh or frozen spinach
- 1 tsp dried thyme
- 1 bay leaf
- 1 tbsp parsley (fresh or dried)
Ingredient Swaps
Feel free to switch up the proteins! Ground chicken or even plant-based alternatives can work great. If bread crumbs are a concern, crushed crackers or oats can be a nice substitution. My kids sometimes enjoy it with a little rice added for extra texture, making it even more filling. Don’t be afraid to throw in any leftover vegetables you have in the fridge—like zucchini or bell peppers—to make it your own!
How to Make Turkey Meatball Soup
Step 1: Prepare the Meatballs
In a mixing bowl, combine ground turkey, egg, bread crumbs, garlic powder, onion powder, salt, and black pepper. Get your hands in there and mix everything until it’s well combined. Shape the mixture into small meatballs, about the size of a golf ball. Trust me; these will plump up beautifully in the soup.
Step 2: Sauté the Veggies
In a large pot, heat the olive oil over medium heat. Add the diced onions and minced garlic, and sauté until soft and fragrant—about 2-3 minutes. There’s nothing quite like the smell of garlic sizzling away to get everyone excited for dinner!
Step 3: Add the Broth and Veggies
Once your onions and garlic are happy, pour in the chicken broth. Next, add the diced carrots, celery, and dried thyme. Bring everything to a simmer and let it bubble away for about 5 minutes. This is the exciting part when it starts looking like soup!
Step 4: Simmer with Meatballs
Carefully add the meatballs to the pot, reducing the heat to let it simmer gently. This helps them cook through while absorbing all those delightful flavors. Let it simmer for about 20 minutes, or until the meatballs are fully cooked.
Step 5: Final Touches
Add the spinach and the bay leaf, cooking for an additional 5 minutes. The spinach will wilt beautifully and brighten up the dish. Before serving, stir in some fresh parsley for a pop of herbal freshness.
Serving & Garnish
I like to serve this turkey meatball soup with a side of crusty artisan bread—perfect for dipping! There’s something so satisfying about watching my kids enjoy it; you can see the joy on their faces as they dig in. Sometimes I even let Mateo and Camila sprinkle some extra parsley on top because they love being part of the cooking process.
Common Mistakes to Avoid
- Overcooking the Meatballs: Keep an eye on the soup once the meatballs are added. They need to be cooked through but shouldn’t boil harshly, or they’ll become tough.
- Too Much Salt: If you’re using store-bought broth, remember it can be salty on its own. Adjust the salt gradually, tasting as you go.
- Leave Out the Bay Leaf: It may seem small, but don’t forget the bay leaf—it adds depth to the flavor. Just remember to remove it before serving!
- Not Enough Vegetables: Don’t be shy! You can really bulk up this soup with more vegetables; they’re welcome to join the party!
Storage & Reheating
This soup keeps beautifully in the fridge for up to three days. The flavors actually improve overnight! To reheat, simply warm gently on the stove. You can freeze the soup too; just be sure to do so before adding the spinach, so it doesn’t get mushy when thawed.
A Quick Word from Samantha
One of my favorite fall traditions is cooking together with Mateo and Camila on cozy weekends. The laughter in our kitchen mixed with the aroma of turkey meatball soup bubbling away is pure bliss. I cherish these moments we share, especially when we’ve had a long day and sat down to enjoy a hearty meal together. It reminds me just how much of life can be stitched together in the moments around the dining table, heartwarmingly simple yet incredibly special.
FAQs
Q: Can I use ground turkey breast instead of thigh?
A: Yes! Ground turkey breast is leaner, so just be cautious not to overcook the meatballs, or they may dry out.
Q: What if I don’t have chicken broth?
A: You can use vegetable broth or make your own from leftover chicken bones. Just keep it cozy!
Q: Are there any good variations?
A: Absolutely! You can add beans, pasta, or even quinoa for extra heartiness. This soup is a canvas for creativity—think of it as a cozy fall soup that adapts to your family’s preferences.
Q: Can I make this soup in a slow cooker?
A: Yes! Just brown the meatballs first for extra flavor, then throw everything into the slow cooker on low for 6-8 hours.
Q: Is this soup kid-friendly?
A: Definitely! The flavors are mild, and the meatballs are fun to eat. You can even let your kids help with shaping them for a fun family activity!
If you give this recipe a try, I’d love to see your take! Leave a comment below or tag @YummyCrafter on Pinterest. Let’s bake joy together!
