Turkey Meatball Soup
This Turkey Meatball Soup is everything cozy in a bowl. Tender little turkey meatballs, orzo pasta, and a rich tomato herb broth that just wraps around you like a warm hug. I make a big pot of this on Sundays and we eat on it all week long.
Why You’ll Love This Recipe
- Lighter than beef but just as satisfying
- Orzo makes it extra comforting
- Great for meal prepping
- Kid friendly and adult approved
Ingredients
- ground turkey
- orzo
- crushed tomatoes
- spinach
- garlic
- onion
- Italian seasoning
How to Make It
Mix ground turkey with Italian seasoning, garlic, salt, and a handful of breadcrumbs, then roll into small meatballs. Brown them in a soup pot in batches and set aside. Saute onion and garlic in the same pot, add crushed tomatoes and broth, and bring to a simmer. Add the meatballs back in along with the orzo and cook until the pasta is tender, about 10 minutes. Stir in fresh spinach at the end and let it wilt right into the broth.
My Favorite Soup Tools: A big 8-quart soup pot gives you plenty of room for those meatballs and all that broth. I also love a cookie scoop for making uniform meatballs fast.
Disclosure: This post contains affiliate links. If you purchase through these links I may earn a small commission at no extra cost to you. Thank you for supporting Sideofglam!
Turkey Meatball Soup
Ingredients
Method
- Mix the ground turkey, breadcrumbs, egg, parmesan, Italian seasoning and salt together and roll into small meatballs, about 1 inch across.
- Heat the olive oil in a large pot over medium high and brown the meatballs in batches, about 4 minutes total each. Move them to a plate.
- Cook the onion in the same pot for 4 minutes, then add the garlic for 1 minute.
- Pour in the crushed tomatoes and chicken broth and bring to a simmer.
- Return the meatballs, add the orzo, and simmer 10 minutes until the orzo is tender and the meatballs are cooked through.
- Stir in the spinach until it wilts and serve with extra parmesan.
