Contest-Winning Turkey Meatball Soup

With a name like “contest-winning turkey meatball soup,” it’s a sure bet that this is a very tasty soup indeed, or else that there were very few entrants in the soup contest. Don’t worry, it’s the former. And when you take a bite of this savory, herby, and satisfying soup, you’ll see why. It’s a meal in a bowl that manages to be both complex and comforting at the same time, and it’s not a challenge to make, either.

A welcome addition to a multi-course holiday meal, this turkey meatball soup is also a fine weeknight dinner choice. All it takes is a bit of sauteing, some meatball prep, and a simmer that will have your whole house smell divine. So let’s get to it! Your nose, sense of taste and then your stomach will thank you, in that order.

Ingredients for Contest-Winning Turkey Meatball Soup

• Chicken broth: You need plenty of broth for this recipe, as it will cook down a fair amount during the simmering. You can use low-sodium broth, but a saltier broth will taste better.
• Celery: Don’t remove the leaves from the celery rib, just chop them right up along with the rest of the vegetable.
• Carrot: You want a medium-sized carrot that you will thinly slice.
• Onion: Chop the onion well so it will break down and release all of its flavor during the sautéing.
• Butter: Butter and onion go together like peas and carrots.
• Egg: The egg should be lightly beaten enough that the whites and yolk combine, but not so much that it begins to change consistency.
• Dry bread crumbs: Opt for classic bread crumbs — not panko bread crumbs — to ensure you get the right texture.
• Parsley: The dried parsley flakes play a surprisingly large role in the meatball flavor profile, so don’t leave them out.
• Worcestershire sauce: Don’t worry about how to pronounce it, just make sure you use the right amount of it.
• Pepper: The pepper is the finishing touch to the meatballs.
• Ground turkey: Opt for a good lean ground turkey for this recipe.
• Egg noodles: They cool fast, take on flavors well and they’re a classic comfort food: they’re egg noodles!

Directions

Step 1: Simmer the veggies in the broth

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In a large saucepan, bring the broth, chopped celery, and sliced carrot to a boil. Once it boils, reduce the heat to a simmer, cover the pan, and let things simmer for 10 minutes.

Step 2: Sauté the onion, then make the meatballs

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While the carrots and celery simmer, saute the butter and chopped onion in a small skillet for about five minutes, or until the onion is tender and fragrant. Then transfer the cooked onion to a bowl and add the egg, bread crumbs, parsley, Worcestershire cause, and pepper and briefly toss them. Next, crumble in the ground turkey, and mix everything well. Form 1-inch turkey meatballs.

Step 3: Add the meatballs and egg noodles

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Add the prepared meatballs to the simmering broth and bring the pot to a boil. Then, reduce heat back to a simmer, cover the pot, and simmer the soup for 15 minutes, or until no meat is longer pink. Once the meatballs are cooked, add the egg noodles. Cover the pot again and simmer everything for five minutes, or until noodles are tender. Enjoy!

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Contest-Winning Turkey Meatball Soup Variations

• Swap the noodles: If you don’t have egg noodles, no problem! You can use cooked rice, added right at the end, or you can use pasta in place of the noodles. Just calculate how long the pasta will take to cook based on the package’s instructions and calculate backward.
• Skip the carbs: If you want to make a protein-rich but overall much leaner soup, skip the egg noodles and don’t replace them. The resulting soup won’t be as filling, but it will still have a great-tasting broth and will still be a good dose of protein.
• Load in the veggies: This soup can be a delight when served with many more vegetables added. Consider trying it with chopped kale, green peas, leeks, and more.

How to Store Contest-Winning Turkey Meatball Soup

This soup will keep well in the fridge for three days, just make sure you seal it in an airtight container or an airtight, food-safe bag. You can also freeze this meatball soup for three to four months. Just be sure to remove as much excess air from the freezer container as you can.

How do I reheat turkey meatball soup?

Refrigerated turkey meatball soup can be brought to a low simmer in a saucepan on the stove or it can be microwaved for between one and two minutes per serving. To reheat frozen turkey meatball soup, it’s best to let it thaw all day or overnight in the fridge and then reheat it.

Contest-Winning Turkey Meatball Soup Tips

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How can I spice up this soup?

While the simple addition of red pepper flakes is arguably the best way to add some heat to this recipe, many chefs like to add sliced jalapeños or even sliced habanero peppers to the mix. Add these at the same time as you begin to cook the meatballs.

What is the safe internal temperature for turkey meatballs?

While cooking turkey meatballs until there is no pink color showing is usually a good enough approach from a food safety standard, it’s a good idea to use a quick-read thermometer to check one or two of them at the end of the cooking. Make sure they have reached 165ºF within.

Is this a healthy soup?

If you opt for a lower sodium broth, then yes it is. A 1-cup serving has a little under 200 calories, 13 grams of protein, and just eight grams of fat, meaning this is a meal you can enjoy without guilt. And if you’re on a diet plan, reduce the number of egg noodles you add or leave them out entirely.