Turkey Meatball Soup Recipe with pasta and vegetables is super easy to make and is healthy. Kids love anything with meatballs, so this soup should be a crowd pleaser.
Recipe and photo makeover day. I posted this turkey meatballs soup a while back, but since then a Martha Stewart part of me grew up.
My absolutely favourite part of this turkey meatball vegetable soup is leftovers. I usually double the recipe and we eat it for a few days. Usually twice on the day I make it. Kids love this healthy turkey soup and my son has some right away after school and later on for dinner. This soup is also super lean, healthy and super-super easy to make. You will love it, just don’t forget to come back and tell me how much you loved it.:)
See, I’m not joking when I say I double the recipe. I might not have the newest pot on the block but definitely the largest.
This meatball soup with pasta and vegetables is great any time of the year. I have a vivid memory of my grandma making it during hot summer days. We would play outside all morning, then she would call us for lunch. You come in the kitchen and here it is – a bowl of freshly made soup, steam going up in the air, the smell of fresh herbs, with a piece of fresh and soft Ukrainian rye bread. Take me back, bye-bye mortgage.
I love using brown rice pasta for when making a soup because I feel like I’m eating brown rice and not pasta. Makes sense?!:)
I recently discovered these organic bouillon cubes and they are awesome! Although you can use chicken or vegetable stock, homemade or from cartons. I find cubes cheaper and more convenient.
At the end you have to add a few tablespoons of organic butter, a must! It adds nice richness and depth of flavour. A reader left a comment on my chicken noodle vegetable soup with this idea and it is delicious! So, thank you Rebecca if you are reading. Now I remembered my grandma used to do that sometimes.
More Healthy Soup Recipes
Turkey Meatball Soup
- 1 lb ground turkey extra lean
- 1 small onion
- 1 large egg
- 1/4 tsp salt
- Ground black pepper to taste
- 2 tbsp olive oil for frying
- 2 large carrots chopped
- 2 large celery stalks chopped
- 2 cups potatoes 11 oz, cubed
- 8 cups water + bouillon cubes or vegetable/chicken stock low sodium
- 2 tsp oil for frying
- 2 cups short pasta like shells, elbows 6 oz, uncooked
- 3 bay leaves
- 3/4 tsp salt
- Ground black pepper to taste
- 1/2 cup fresh parsley, dill, green onions or leeks, finely chopped
- Make meatballs: In a food processor or blender, puree onion, egg, 1/4 tsp salt and pepper to taste. Alternatively, you can use grater to grate onion and mix with other meatball ingredients.
- Transfer to a medium bowl along with ground turkey and mix well with your hands.
- Preheat 5-6 quart Dutch oven or skillet on medium heat and swirl 1 tbsp of oil to coat. Alternatively you can use skillet for frying and then large pot for soup. Dutch oven makes this soup one pot.
- Using a small scoop or tablespoon, form golf size meatballs and add in a single layer to the pot with oil, leaving some room between balls for easy flipping.
- Fry for a minute or so or until browned (happens fast), carefully flip with small silicone spatula, and fry for another minute. Transfer to a plate and repeat this step with remaining meat and adding more oil. Set meatballs aside.
- Make soup: Add 2 tsp oil, carrots and celery; saute for 3 minutes, stirring occasionally.
- Add bouillon cubes + water or stock, cover and bring to a boil.
- Add potatoes, meatballs, pasta, bay leaves, 3/4 tsp salt and pepper. Bring to a boil, cover, reduce heat to very low and cook for 12 minutes.
- Turn off heat and let soup sit for 10 minutes covered. Flavours will really "marry each other" and soup will thicken a bit and pasta "get there".
- Add parsley, stir and serve hot.
Store: Refrigerate in an airtight container for up to 5 days.
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