Hearty Turkey Meatball Soup

Here is my go-to turkey meatball soup recipe, with tender homemade meatballs, fresh vegetables, and herbs simmered in a warm, comforting broth.

This soup has become my family’s favorite dinner during cold winter months. I often make a double batch because the leftovers taste even better the next day. Nothing beats a bowl of this soup with some crusty bread, right?

What Kind of Turkey Meatballs Should I Use?

You’ve got options when it comes to the meatballs for this soup – you can use homemade or store-bought, and both will work great. If you’re going with store-bought, look for ones made with lean ground turkey (93% lean is ideal) to keep the broth clear and prevent it from becoming too greasy. While Italian-style turkey meatballs are perfect for this soup, plain ones work well too since the soup itself is seasoned with Italian herbs. If you’re using frozen meatballs, there’s no need to thaw them first – just add them directly to the soup and allow a few extra minutes of cooking time.

Options for Substitutions

This cozy soup recipe is pretty adaptable – here are some easy swaps you can try:

• Turkey meatballs: You can use chicken meatballs, or even regular beef meatballs if you prefer. Store-bought frozen meatballs work fine too – just make sure they’re fully cooked before adding to the soup.
• Orzo pasta: No orzo? Try small pasta shapes like ditalini, small shells, or even broken spaghetti pieces. Rice or quinoa can work too – just adjust cooking time according to package instructions.
• Baby spinach: Feel free to use regular spinach (chopped), kale, or even Swiss chard. If using tougher greens, add them a few minutes earlier to allow more cooking time.
• Light cream: Half-and-half works great here, or try whole milk for a lighter version. For dairy-free options, unsweetened coconut milk or cashew cream can do the job.
• Italian herb blend: If you don’t have the blend, use a mix of dried basil, oregano, and thyme – about 1 teaspoon each.
• Parmesan cheese: Romano or Pecorino cheese make good substitutes. For a dairy-free version, try nutritional yeast – start with 2 tablespoons and adjust to taste.

Watch Out for These Mistakes While Cooking

The biggest challenge when making turkey meatball soup is overcooking the orzo pasta, which can become mushy and absorb too much broth – add it only in the last 8-10 minutes of cooking and keep an eye on its texture. A common mistake is adding the spinach and cream too early in the cooking process; these ingredients should go in right at the end, with the spinach just wilting and the cream barely heating through to maintain their fresh flavors and prevent curdling. To keep your meatballs tender and not tough, avoid overworking the meat mixture when forming them, and don’t vigorously stir the soup once they’re added – instead, gently push them around with a wooden spoon. For the best flavor development, make sure to properly sauté the vegetables until the onions are translucent and give the tomato paste a few minutes to caramelize before adding the liquids.

What to Serve With Turkey Meatball Soup?

Since this soup is already packed with pasta, veggies, and protein, you really just need some good bread to round out the meal! A warm crusty baguette or some cheesy garlic bread is perfect for soaking up all that tasty broth. If you want to add a fresh element, try a simple side salad with mixed greens and a light vinaigrette dressing – it’ll give you some nice crunch to contrast with the soup. For an extra Italian touch, serve some additional grated Parmesan cheese on the side so everyone can sprinkle on as much as they like.

Storage Instructions

Keep: This cozy turkey meatball soup will stay good in your fridge for up to 4 days when stored in an airtight container. Just keep in mind that the orzo pasta might absorb more liquid as it sits, making the soup thicker – but that’s totally normal!

Freeze: You can freeze this soup for up to 3 months in a freezer-safe container. If you’re planning to freeze it, I’d recommend cooking and storing the orzo separately to prevent it from getting mushy. When you’re ready to eat, just add the cooked pasta to your warmed-up soup.

Warm Up: To serve again, warm the soup over medium-low heat on the stovetop, stirring occasionally. If it’s too thick, just add a splash of chicken broth or water to reach your desired consistency. You might want to throw in some fresh spinach leaves at the end for an extra pop of green!

Preparation Time	10-15 minutes
Cooking Time	20-30 minutes
Total Time	30-45 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1050
• Protein: 70-80 g
• Fat: 40-50 g
• Carbohydrates: 80-90 g

Ingredients

• 24 turkey meatballs
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 medium carrot, chopped
• 2-3 celery stalks, chopped
• 2 large garlic cloves, minced
• 1 tablespoon italian herb blend
• 1/4 teaspoon crushed red pepper flakes
• 2 tablespoons concentrated tomato paste
• 1 1/2 cups tomato puree (300 ml)
• 5 cups chicken broth (1.25 liters)
• 3/4 cup orzo pasta (150 g)
• 2 cups baby spinach leaves (75 g)
• 1/2 cup light cream (100 ml)
• 1/3 cup grated parmesan cheese (30 g)
• Salt and freshly ground black pepper for seasoning

Step 1: Sauté the Vegetables

Heat olive oil in a large stock pot or Dutch oven over medium heat.

Add chopped onion, diced carrot, and sliced celery stalks.

Sauté these vegetables for 7-8 minutes, stirring occasionally, until they are softened and slightly translucent.

Step 2: Add Aromatics and Seasoning

Stir in minced garlic, Italian seasoning mix, and a pinch of red chili flakes to the pot.

Continue to cook for another minute, allowing the flavors to meld together.

Step 3: Incorporate Tomato and Orzo

Add tomato paste and tomato sauce (passata) to the sautéed vegetables and seasonings.

Stir well to combine, then pour in chicken stock and add the orzo pasta.

Increase the heat to bring the mixture to a boil, then reduce the heat to a simmer.

Cook for about 10 minutes, stirring occasionally to prevent the orzo from sticking to the bottom of the pot.

Step 4: Finish with Meatballs and Spinach

Once the orzo is cooked to al dente, gently stir in pre-cooked meatballs and baby spinach.

Cover the pot with a lid and simmer for an additional 1-2 minutes until the spinach wilts and the meatballs are fully heated through.

Step 5: Add Cream and Cheese, and Serve

Pour in half and half cream and sprinkle grated Parmesan cheese into the pot.

Stir everything together, seasoning with salt and pepper to taste.

Serve the soup hot, with some extra freshly grated Parmesan on top for added flavor, if desired.