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Turkey Meatball Soup Recipe

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4.1 from 11 reviews

A comforting and hearty Turkey Meatball Soup featuring tender turkey meatballs simmered in a flavorful tomato and chicken broth with orzo pasta, fresh vegetables, and a creamy finish of half and half and Parmesan cheese. Perfect for a wholesome meal that comes together quickly.

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, then add the diced onion, carrot, and celery. Cook for 7-8 minutes until the vegetables have softened and become fragrant.
  2. Add Seasonings: Stir in the diced garlic, Italian seasoning mix, and red chili flakes, cooking for an additional minute to release their aromas.
  3. Add Tomato Base and Stock: Mix in the tomato paste and tomato sauce (passata), then pour in the chicken stock along with the orzo pasta. Stir until well combined.
  4. Simmer Orzo: Bring the mixture to a boil, then reduce the heat and simmer gently for 10 minutes, stirring occasionally to prevent the orzo from sticking to the bottom of the pot. The orzo should be cooked al dente.
  5. Add Meatballs and Spinach: Gently stir in the turkey meatballs and baby spinach. Cover the pot with a lid and simmer for 1-2 minutes until the spinach is wilted and the meatballs are thoroughly heated.
  6. Finish and Serve: Stir in the half and half and grated Parmesan cheese. Season the soup with salt and freshly ground black pepper to taste. Serve hot, optionally topped with extra Parmesan cheese.

Notes

  • You can substitute baby spinach with kale or Swiss chard for a different flavor and texture.
  • Use homemade turkey meatballs or store-bought for convenience.
  • The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
  • For a dairy-free option, omit the half and half and Parmesan, or use plant-based alternatives.
  • If you prefer a thicker soup, reduce the chicken stock amount slightly or cook added orzo longer.

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