Homemade Turkey Meatball Soup Recipe
This Turkey Meatball Soup Recipe is a cozy, protein-packed twist on classic Italian wedding soup. Tender, hearty turkey meatballs simmer in a flavorful turkey broth with small pasta, fresh vegetables, baby kale, and bright lemon for balance. Ready in about 45 minutes, it’s the perfect weeknight comfort food and a delicious way to use homemade turkey stock. Simple, nourishing, and deeply satisfying, this soup is one you’ll make again and again.
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.