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Turkey Meatball Soup Recipe

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Turkey Meatball Soup is a comforting and easy-to-make weeknight recipe featuring savory turkey meatballs, tender vegetables, and orzo in a flavorful tomato-based broth with a creamy finish. Perfect for meal prep, the meatballs can be made ahead and frozen to save time.

Ingredients

Meatballs

  • 24 turkey meatballs

Soup Base

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 1 medium carrot, diced
  • 2–3 celery stalks, diced
  • 2 large garlic cloves, diced
  • 1 tablespoon Italian seasoning mix
  • 1/4 teaspoon red chili flakes
  • 2 tablespoons tomato paste
  • 1 1/2 cup (300 ml) tomato sauce (passata)
  • 5 cups (1.25 liter) chicken stock
  • 3/4 cup (150 g) orzo
  • 2 cups (75 g) baby spinach
  • 1/2 cup (100 ml) half and half (single cream)
  • 1/3 cup (30 g) grated Parmesan
  • Salt and freshly ground black pepper to taste

Instructions

  1. Sauté Vegetables: Heat the olive oil in a large stock pot or Dutch oven over medium heat. Add the diced onion, carrot, and celery stalks and cook for 7-8 minutes until the vegetables are softened and fragrant.
  2. Add Aromatics and Spices: Stir in the diced garlic, Italian seasoning mix, and red chili flakes. Cook for an additional minute to release their flavors.
  3. Add Tomato Elements: Mix in the tomato paste and tomato sauce (passata) until well combined with the sautéed vegetables.
  4. Add Stock and Orzo: Pour in the chicken stock and add the orzo pasta. Bring the soup to a boil over high heat.
  5. Simmer Orzo: Reduce the heat to low and let the soup simmer for 10 minutes, stirring occasionally to prevent the orzo from sticking to the bottom of the pot, until the orzo is tender but still al dente.
  6. Incorporate Meatballs and Spinach: Gently stir in the pre-cooked turkey meatballs and baby spinach. Cover the pot with a lid and simmer for 1-2 minutes until the spinach wilts and the meatballs are heated through.
  7. Add Cream and Cheese: Stir in the half and half and grated Parmesan until well combined and warmed through. Season the soup with salt and freshly ground black pepper to taste.
  8. Serve: Ladle the hot soup into bowls. Optionally, garnish with extra grated Parmesan and serve immediately for a hearty, comforting meal.

Notes

  • You can prepare and freeze the turkey meatballs ahead of time to make this recipe even faster on busy days.
  • Adjust red chili flakes to control the spice level.
  • Use low-sodium chicken stock if you want to reduce sodium content.
  • For a dairy-free version, substitute half and half and Parmesan with suitable alternatives.
  • Stir occasionally while simmering to prevent orzo from clumping.

Find it online: https://lauracooks.com/turkey-meatball-soup-recipe/