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Turkey Meatball Soup Recipe

Turkey Meatball Soup

iamwinfred
This turkey meatball soup is the cozy bowl to reach for when the weather turns chilly. Tender, herby turkey meatballs simmer in a golden chicken broth with carrots, celery, tiny orzo pasta, and fresh spinach. It is a true one-pot dinner that lands right in the sweet spot between light and satisfying, with juicy meatballs, soft vegetables, and a broth that tastes like it simmered all afternoon. A quick milk and breadcrumb mixture keeps lean ground turkey soft instead of dry, while Parmesan, garlic, parsley, and Italian seasoning do all the heavy lifting. Beginner friendly and great for meal prep, this soup keeps well in the fridge and freezes beautifully.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Main Course, Soup
Cuisine Italian
Servings 6 servings
Calories 370 kcal

Equipment

  • Large Dutch oven or heavy soup pot 5 to 6 quarts
  • Cookie scoop 1 tablespoon size, for evenly sized meatballs
  • Rimmed baking sheet lined with parchment paper
  • Box grater for the onion and Parmesan
  • Instant-read thermometer to confirm the meatballs reach 165°F
  • Large mixing bowl
  • Cutting board and sharp knife
  • Slotted spoon
  • Wooden spoon
  • Ladle

Ingredients
  

For the Meatballs

  • 1 pound ground turkey 454g, 93% lean
  • 1/2 cup plain breadcrumbs about 60g
  • 2 tablespoons milk 30ml
  • 1 large egg
  • 1/3 cup freshly grated Parmesan cheese about 30g, from the 2/3 cup total below
  • 1/4 cup yellow onion finely grated
  • 2 cloves garlic minced
  • 2 tablespoons fresh parsley chopped, from the 1/4 cup total below
  • 1 teaspoon Italian seasoning
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper

For the Soup

  • 3 tablespoons olive oil 45ml, divided
  • 1 medium yellow onion diced
  • 3 medium carrots peeled and sliced into 1/4 inch rounds
  • 3 ribs celery sliced
  • 4 cloves garlic minced
  • 8 cups low-sodium chicken broth about 1.9 liters
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 1/2 teaspoon kosher salt plus more to taste
  • 1/4 teaspoon black pepper plus more to taste
  • 3/4 cup dried orzo pasta about 135g
  • 5 ounces baby spinach about 140g
  • 1 tablespoon fresh lemon juice

For Serving

  • 1/3 cup freshly grated Parmesan cheese about 30g, for serving
  • 2 tablespoons fresh parsley chopped, for garnish

Instructions
 

  • Finely grate 1/4 cup yellow onion for the meatballs. Dice the remaining medium onion, slice carrots into 1/4 inch rounds, and slice celery the same thickness. Mince 2 cloves garlic for meatballs and 4 cloves for soup, chop 1/4 cup parsley and split in half, and grate 2/3 cup Parmesan and split the same way. Line a rimmed baking sheet with parchment paper.
  • In a large mixing bowl, stir together 1/2 cup breadcrumbs and 2 tablespoons milk and let sit for 2 minutes. Add ground turkey, egg, 1/3 cup Parmesan, grated onion, 2 minced garlic cloves, 2 tablespoons parsley, 1 teaspoon Italian seasoning, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Mix gently just until combined.
  • Lightly wet your hands, then use a 1 tablespoon cookie scoop to portion the mixture and gently roll each portion into a smooth 1 inch ball. Place on the lined baking sheet—you should end up with about 28 meatballs. If you have time, chill the tray for 10 minutes.
  • Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat until it shimmers. Add half the meatballs with a little space between them and cook 4 to 5 minutes, turning gently, until browned on most sides. Transfer to a clean plate with a slotted spoon and repeat with the second batch, leaving the browned bits in the pot.
  • Reduce heat to medium and add the remaining 1 tablespoon olive oil to the same pot. Add diced onion, carrots, and celery and cook 6 to 8 minutes, stirring often, until the onion is soft and translucent. Stir in 4 minced garlic cloves and cook 30 seconds until fragrant, scraping up browned bits.
  • Pour in 8 cups chicken broth and add 1 teaspoon Italian seasoning, 1/2 teaspoon dried thyme, the bay leaf, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Raise heat to high and bring to a boil, about 5 to 6 minutes.
  • Gently return the browned meatballs and any juices on the plate to the pot. Reduce heat to medium-low so the broth bubbles gently, partially cover, and simmer for 10 minutes. Confirm the center of a meatball reads 165°F with an instant-read thermometer.
  • Stir in 3/4 cup dried orzo and keep the soup at a steady simmer. Cook uncovered for 9 to 11 minutes, or according to package directions, until al dente, stirring every couple of minutes so the orzo does not stick.
  • Remove the pot from the heat and fish out the bay leaf. Stir in the baby spinach a handful at a time until wilted, about 2 minutes. Stir in 1 tablespoon lemon juice, then taste the broth and add more salt and pepper if needed.
  • Ladle the soup into warm bowls, making sure each serving gets plenty of meatballs. Top each bowl with a sprinkle of the remaining Parmesan and fresh parsley, and serve right away while steaming hot.

Notes

  • Choose 93% lean ground turkey: extra lean turkey can taste dry, while 93% lean has just enough fat for juicy meatballs.
  • Do not skip the milk and breadcrumb mix (panade)—it keeps the meatballs soft and tender.
  • Mix the meat gently and stop as soon as it comes together to avoid tough meatballs.
  • Brown the meatballs in batches so they get a golden crust and the broth tastes deeper.
  • Use low-sodium broth so you can control the seasoning, especially since Parmesan adds saltiness.
  • Add the orzo only after the meatballs have simmered, or it will turn mushy.
  • Finish with a splash of fresh lemon juice to brighten all the flavors.
  • Variations: stir in 1/2 cup half and half for a creamy version, add a 14.5 ounce can of diced tomatoes, swap orzo for ditalini or small shells, use kale or escarole instead of spinach, add a can of white beans, or add 1/2 teaspoon red pepper flakes for heat.
  • Gluten free: use gluten free breadcrumbs and replace the orzo with 3/4 cup cooked white rice stirred in at the end; check your broth label too.
  • Storage: refrigerate in airtight containers up to 4 days; freeze up to 3 months, ideally before adding the orzo or spinach. Thaw overnight in the fridge and reheat gently on the stovetop with a splash of broth, or microwave single servings 2 to 3 minutes, stirring halfway.
  • Serve with crusty bread or garlic bread for dunking, a crisp green salad, or a grilled cheese sandwich for a kid-friendly dinner.

Nutrition

Serving: 1BowlCalories: 370kcalCarbohydrates: 30gProtein: 27gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 85mgSodium: 850mgPotassium: 650mgFiber: 3gSugar: 5gVitamin A: 80IUVitamin C: 20mgCalcium: 15mgIron: 15mg
Keyword cozy winter soup, ground turkey soup, meatball orzo soup, one pot soup, turkey meatball soup
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