Print

Print Recipe

A simple, wholesome turkey meatball soup with tender meatballs, hearty vegetables, and a savory broth, perfect as a cozy, family-friendly comfort food.

Ingredients

Scale
  • 1 pound ground turkey
  • 1 large egg
  • 1 teaspoon fine sea salt
  • 1 teaspoon onion powder
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon garlic powder
  • 2 tablespoons extra-virgin olive oil
  • 2 celery stalks, diced
  • 2 medium carrots, thinly sliced
  • 1 medium yellow onion, diced
  • 8 cups low-sodium chicken broth (homemade or store-bought)
  • 2 cups filtered water
  • 6 medium Yukon gold potatoes, peeled and chopped into ¼-inch pieces
  • 1 tablespoon fine sea salt plus extra to taste
  • ⅓ cup orzo (optional)
  • 1 large egg, lightly beaten
  • ¼ cup freshly chopped dill or parsley, plus extra for garnish (optional)
  • 2 small garlic cloves, grated
  • Freshly ground black pepper

Instructions

  1. Peel and chop Yukon gold potatoes into ¼-inch chunks, then rinse under cold water to remove excess starch.
  2. Dice the onion and celery, thinly slice the carrots, grate the garlic, and finely chop the fresh dill or parsley.
  3. In a large bowl, gently combine 1 lb ground turkey, 1 large egg, 1 tsp fine sea salt, 1 tsp onion powder, ¼ tsp black pepper, and ¼ tsp garlic powder without overworking the meat.
  4. Roll the mixture into small ½- to 1-tablespoon meatballs, wetting your hands if sticky, and place them on a rimmed baking sheet.
  5. Heat 2 tablespoons extra-virgin olive oil in a 5- to 7-quart Dutch oven or soup pot over medium heat.
  6. Add the diced celery, carrots, and onion and cook, stirring occasionally, about 7 minutes until the vegetables soften and begin to brown.
  7. Pour in 8 cups low-sodium chicken broth and 2 cups water, stir in the rinsed potatoes and 1 tablespoon fine sea salt, and bring to a boil over high heat.
  8. Stir in ⅓ cup orzo if using (or add jasmine rice now if substituting), then reduce heat to medium-low and simmer uncovered about 10 minutes until potatoes (and orzo or rice) are fork-tender.
  9. Carefully drop the meatballs into the simmering broth, spacing them out, and cook 5–7 minutes until they reach 165°F (74°C) and are cooked through; avoid a rapid boil to prevent them from breaking apart.
  10. Lightly beat the remaining large egg.
  11. Lower heat to low and slowly drizzle the beaten egg into the soup while stirring gently to form egg ribbons.
  12. Stir in the grated garlic and ¼ cup chopped fresh dill or parsley, simmer 2–3 minutes, taste and adjust salt and freshly ground black pepper as needed, then remove the pot from heat.

Notes

Rinsing the potatoes removes excess starch to keep the broth clear and clean-tasting., Wet hands when rolling meatballs if the mixture feels sticky to prevent sticking., Drizzling beaten egg slowly into the hot soup creates silky ribbons and adds richness., Option to substitute jasmine rice for orzo for a gluten-free version., Meatball protein can be swapped to chicken, pork, or beef as desired., Skip potatoes and orzo to create a lower-carb, veggie-forward soup with extra vegetables like zucchini or spinach., Store leftovers in an airtight container in the fridge for up to 4 days; freeze meatballs separately from broth for up to 3 months., Reheat soup gently with added water or broth if thickened to avoid overcooking potatoes or orzo.

Nutrition

Find it online: https://lanamixingbowl.com/comfort-in-a-bowl-turkey-meatball-soup/