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Hearty Turkey Meatball Soup

Every Italian-American family I know seems to have its 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


  • 2 large 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


  • 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.
  • Place in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 350° for 10-15 minutes or until no longer pink.
  • 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.
  • Stir in pasta; cook 10-12 minutes longer or until vegetables and pasta are tender. Add meatballs and heat through.
Nutrition Facts
1 cup: 251 calories, 9g fat (2g saturated fat), 53mg cholesterol, 772mg sodium, 21g carbohydrate (4g sugars, 2g fiber), 23g protein. Diabetic Exchanges: 2 lean meat, 1.500 starch, 0.500 fat.

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Average Rating:
  • momax2
    Jan 14, 2020

    Excellent. Wouldn’t change a thing.

  • pastaman13
    Feb 25, 2013

    No comment left

  • kgburgess
    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
    Oct 17, 2011

    love it

  • jmscoker
    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
    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
    Feb 26, 2010

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

    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
    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
    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.