Turkey Meatball Soup

5 from 1 reviews

Turkey Meatball Soup Recipe with pasta and vegetables is super easy to make and is healthy.

  • Author:
  • Prep Time: 12 minutes
  • Cook Time: 42 minutes
  • Total Time: 54 minutes
  • Yield: 6 servings 1x


  • 8 cups water or vegetable/chicken stock
  • 2 vegetable/chicken bouillon cubes*
  • 2 large carrots, chopped
  • 2 large celery stalks, chopped
  • 1 small onion
  • 1 lb ground turkey, extra lean
  • 1 large egg
  • 2 cups (8 oz) potatoes, coarsely chopped**
  • 1 + 1/2 cup (6 oz) small brown rice or whole wheat pasta, uncooked
  • 3 bay leaves
  • 1 + 1/2 tsp salt, divided
  • 1 + 1/2 tsp ground black pepper, divided
  • 2 tbsp butter
  • 1/3 cup fresh parsley, dill, green onions or leeks, chopped


  1. In a large pot, add water or stock and bring to a boil on medium – high heat. Add bouillon cubes, if using water, along with carrots, celery and bay leaves. Cover and cook on low – medium for 10 minutes.
  2. In the meanwhile, puree onion, egg, 1/2 tsp salt and 1/2 tsp black pepper in a food processor or a powerful blender. Alternatively, you can use grater. Transfer to a medium mixing bowl along with turkey and mix well with your hands. Using a small scoop or your hands, form golf size meatballs and add them to the pot. Add potatoes, bring to a boil, cover and cook on low for 15 minutes.
  3. Add pasta and cook for 7 minutes if using brown rice pasta or 10 minutes for whole wheat. Add remaining salt, pepper, butter and your choice of herbs. Serve hot.

Store: Refrigerate in an airtight container for up to 5 days.

Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.


*Skip if using vegetable or chicken stock. **If using baby potatoes just cut them in half.

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