This Turkey Meatball Soup Recipe is packed with hearty turkey meatballs, tender pasta, and bright lemony broth that feels equal parts nourishing and indulgent. There’s something undeniably cozy about a big pot of soup simmering on the stove, especially when it tastes like a lighter twist on classic Italian wedding soup. It’s the kind of comfort food that fills your kitchen with the best aromas and makes you immediately reach for a slice of crusty bread. Simple enough for a weeknight, but special enough to ladle into big bowls for family dinner, this is a soup you’ll come back to all season long.
Homemade turkey soup is one of my favorite Thanksgiving traditions. I always look forward to making homemade turkey stock the next day and turning it into one of those cozy, healthy soups that tastes like it simmered all afternoon. This turkey meatball soup is a true feel-good twist on the classic, keeping all the comforting flavors you love while giving them a fresh update. It is perfect for when you want something a little different but still deeply familiar.
If you love cozy classics like this Turkey Meatball Soup Recipe, you might also enjoy my 30 Minute Chicken Noodle Soup for an easy weeknight favorite or a comforting dish of Baked Macaroni and Cheese when you’re craving something extra warm and satisfying.
Why You’ll Love This Turkey Meatball Soup Recipe
- Perfect for a Weeknight Dinner: Ready in about 45 minutes, this easy Turkey Meatball Soup Recipe fits easily into busy evenings.
- 30 Grams of Protein: Thanks to the hearty turkey meatballs, each serving delivers around 30 grams of protein. It’s one of those healthy soups that actually keeps you full.
- Classic Comfort: Cozy and familiar, this soup is full of tender meatballs and hearty veggies. It’s the perfect quick weeknight meal to warm you up on a cold winter evening.
Ingredients (and Easy Swaps)
Turkey Meatball Ingredients
- Ground Turkey: Lean ground turkey keeps the meatballs tender but light. You can substitute ground chicken if that’s what you have on hand.
- Shallot: A small minced shallot adds delicate sweetness. If needed, substitute 2–3 tablespoons finely minced yellow onion.
- Panko Breadcrumbs: Regular breadcrumbs work well here too.
- Fresh Parsley: Adds freshness and a classic Italian wedding soup flavor profile. Can be substituted with 1.5 tablespoons of dried parsley.
- Garlic: Three garlic cloves may seem like a lot, but they give the meatballs beautiful depth.
- Dried Basil: Just a touch for warmth and subtle herb flavor. You could substitute Italian seasoning if preferred.
- Worcestershire Sauce: Adds savory richness and umami. In a pinch, soy sauce will work as a substitute.
- Egg: Helps bind the meatballs together.
Soup Base Ingredients
- Olive Oil: Used for sautéing and building flavor at the base. Can be substituted for neutral oil.
- Onion, Celery, and Carrot:
This classic mirepoix forms the backbone of the soup. - Turkey Stock: Homemade turkey stock adds incredible depth and makes this recipe a perfect way to use up leftovers. Chicken stock works beautifully as a substitute if needed.
- Pasta: Tiny pasta gives it that classic Italian wedding soup feel. Any small pasta shape will work. Alternatively, you can substitute egg noodles.
- Lemon: Use the zest and juice of a fresh lemon, if possible; they add balance to the rich broth.
- Baby Kale: Adds color and nutrition. Spinach is an easy substitute, or even chopped Swiss chard.
- Parmesan Cheese: For serving. Freshly grated is always best for flavor and texture.
How to Make This Turkey Meatball Soup Recipe
Combine Meatball Ingredients: Add the ground turkey, shallot, panko, parsley, garlic, basil, Worcestershire, egg, salt, and pepper to a large bowl. Mix gently until just combined.
Make Meatballs: Roll into 24 small meatballs, place on a foil-lined baking sheet and broil for 6 minutes, flipping halfway, until cooked through. Set aside.
Sauté Veggies: Heat olive oil in a large soup pot over medium heat. Add onion and cook 1 minute. Stir in carrots and celery. Sauté 3–5 minutes, until slightly softened.
Make Soup: Pour in turkey stock and bring to a boil. Add pasta and cook until al dente, about 10 minutes. Reduce to a simmer.
Heat Meatballs: Add meatballs to the pot. Simmer 5 minutes to warm through.
Add Kale and Lemon: Stir in baby kale and lemon zest. Let wilt, then finish with fresh lemon juice before serving.
Expert Tips and FAQ for Making The Best Turkey Meatball Soup
What’s the best way to keep meatballs from falling apart in the soup?
Use a binder and handle the mixture gently. The egg and panko give the meatballs structure, while mixing just until combined keeps them tender. Broiling them before adding to the soup is key. It helps them set so they hold their shape once they finish cooking in the broth.
Can I use store-bought meatballs or soup stock?
Yes, you can. Fully cooked store-bought turkey meatballs are a convenient shortcut. Add them during the final simmer just long enough to heat through.
Good-quality store-bought turkey or chicken broth also works well here. Homemade turkey stock will give you a deeper, richer flavor, but the soup will still be comforting and delicious either way.
What pasta shapes work best?
Choose a small pasta shape that fits easily on a spoon. Stelline, orzo, and ditalini all work beautifully and give this soup a classic Italian wedding soup feel. Cook the pasta just until al dente so it stays tender without becoming overly soft in the broth.
Homemade Turkey Meatball Soup Recipe
Ingredients
Turkey Meatballs
- 1 lbs ground turkey
- 1 small shallot minced
- ½ cup panko
- ¼ cup fresh parsley finely chopped
- 3 garlic cloves minced
- ½ tsp dried basil
- 1 tsp Worcestershire sauce
- 1 large egg
- 1 tsp salt
- pinch pepper
Soup
- 1 tbsp olive oil
- 1 small onion chopped
- 2 celery ribs chopped
- 1 large carrot chopped
- 8 cups turkey stock
- 1 cup small pasta stelline, orzo, or ditalini
- 1 lemon zest and juice
- 2 cups baby kale packed
- parmesan to serve
Instructions
- Prepare: Adjust the top oven rack so it sits 8–10 inches below the broiler and turn the broiler on high. Line a heavy-bottomed baking sheet with aluminum foil.
- Make the Meatballs: In a medium bowl, combine all meatball ingredients. Gently mix with clean hands until fully combined. Gently roll the mixture into 24 meatball (about 1.5 inches each. Arrange the meatballs onto the prepared baking sheet. Cook on the top oven rack for six minutes turning all meatballs over half way through. Once cooked remove the meatballs from the oven and set aside.
- Sauté: Heat a large pot or Dutch oven over medium heat add the olive oil. Add the onions and sauté on their own for 1 minutes. Add the carrots and celery and continue to sauté for an additional 3-5 minutes until the vegetables begin to soften. Stir the vegetables every minute or so to prevent them from sticking.
- Make the Soup: Add the homemade turkey stock and bring to boil. Reduce heat to medium and add the pasta. Cook for 10 minutes or until pasta is al dente. Reduce heat to a low simmer.
- Heat Meatballs: Add meatballs and gently cook them for 5 more minutes on a low simmer. Remove from heat.
- Add Kale and Lemon Zest: Stir in the baby kale and 1 teaspoon of freshly grated lemon zest. Allow the kale to wilt in the hot soup for 1–2 minutes.
- Serve: Ladle into bowls. Finish with a squeeze of fresh lemon juice and a generous sprinkle of freshly grated Parmesan.
