Hearty Turkey Meatball Soup Recipe
Hearty Turkey Meatball Soup Recipe photo by Taste of Home
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Hearty Turkey Meatball Soup Recipe

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“Every Italian-American family I know seems to have their own version of meatball soup. This recipe is based on my family’s version.” Christie Ladd — Mechanicsburg, Pennsylvania
TOTAL TIME: Prep: 30 min. Cook: 40 min.
MAKES:6 servings
TOTAL TIME: Prep: 30 min. Cook: 40 min.
MAKES: 6 servings


  • 2 egg whites, lightly beaten
  • 1/2 cup seasoned bread crumbs
  • 1 tablespoon grated Parmesan cheese
  • 4 teaspoons Italian seasoning, divided
  • 1 pound lean ground turkey
  • 3 medium carrots, sliced
  • 3 celery ribs, finely chopped
  • 1 tablespoon olive oil
  • 4 garlic cloves, minced
  • 3 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 1/4 teaspoon pepper
  • 1/2 cup ditalini or other small pasta

Nutritional Facts

1 cup: 258 calories, 10g fat (2g saturated fat), 60mg cholesterol, 783mg sodium, 21g carbohydrate (4g sugars, 2g fiber), 21g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1/2 fat.


  1. In a small bowl, combine the egg whites, bread crumbs, cheese and 2 teaspoons Italian seasoning. Crumble turkey over mixture and mix well. Shape into 3/4-in. balls.
  2. Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake, uncovered, at 350° for 10-15 minutes or until no longer pink.
  3. Meanwhile, in a Dutch oven, saute carrots and celery in oil for 5 minutes. Add garlic; cook 1 minute longer. Add the broth, pepper and remaining Italian seasoning. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
  4. Stir in pasta; cook 10-12 minutes longer or until vegetables and pasta are tender. Add meatballs and heat through. Yield: 6 servings.
Originally published as Turkey Meatball Soup in Healthy Cooking October/November 2009, p27

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kgburgess User ID: 2727982 102200
Reviewed Feb. 2, 2012

"This was really good, hearty soup! I served it for lunch with homemade whole wheat dinner rolls. Delicious winter meal! I only had 2 cans of chicken broth so I substituted 1 can of vegetarian vegetable broth for the third can. Then I sprinkled in some powdered chicken bouillon to add back the chicken broth flavoring. It worked great! I also used Jennie-O 99% lean ground turkey. My 12 year old son really liked this soup!"

rudylenak User ID: 3071215 179710
Reviewed Oct. 17, 2011

"love it"

jmscoker User ID: 4615223 106199
Reviewed Nov. 29, 2010

"I've made this twice, with ground turkey and with leftover turkey, both were excellent. I doubled the pasta because we wanted a heartier dish. Even the kids ate it up."

kanidekisses User ID: 5057031 175288
Reviewed Nov. 24, 2010

"This is a great recipe. I added a can of diced tomatoes with Italian seasonings to my version and it was great. Very healthy and tasty!"

aleduc User ID: 3524342 142105
Reviewed Feb. 26, 2010

"Even my 3 year old loves this soup. Super yummy! I make it with turkey sausage, just remove the casing."

TSTEYER User ID: 1356617 179709
Reviewed Jan. 21, 2010

"Very tasty. I omit the pasta (I think it gets too mushy when reheated), and add cabbage and more broth. I put leftovers in baggies and freeze to take to work."

suegirl User ID: 1145829 160825
Reviewed Jan. 5, 2010

"This was wonderful on a cold night! easy to make and delicious. I added additional broth, I like a "brothier" soup, but other than that, wouldn't change a thing! Leftovers reheated well and tasted even better!"

wiscook User ID: 1143528 102199
Reviewed Oct. 18, 2009

"very good, although once you chop everything it takes longer than 30 minutes to prep. Freezes well. I would like TOH to add this to recipes, I make soup on Sundays and freeze for during the week."

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