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Turkey Meatball Soup

Turkey Meatball Soup

A simple, tasty, and aromatic dish for a family lunch! Turkey meatball soup is quite simple and quick to make. It's very handy to keep ground meat on hand — and it can be any kind of meat. This soup is low in calories, so it fits many dietary restrictions.

Julia M.

Recipe author

Composition / ingredients

Servings:

Turkey

300

Potatoes

Onion

Carrots

Water

1.5

Vegetable oil

Salt

Dried spices

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 3 g

Fats 22 % 2 g

Carbohydrates 44 % 4 g

44 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 45 min

Step 1:

How do you make turkey meatball soup? Gather the ingredients you'll need. I'm using turkey thigh fillet, but you can use meat from another cut as long as it's boneless. Peel the potatoes ahead of time and rinse off any dirt. One onion goes into the meatball mixture and the other goes straight into the soup.
Step 2:

Cut the meat into pieces and run it through a meat grinder. If that's not an option, you can buy ready-made ground meat. Peel and finely chop the onion. Add the chopped onion to the bowl with the ground meat. Add a little salt and seasoning to taste — ground pepper and a few dried aromatic herbs work well. Mix everything together.
Step 3:

Pour water into a pot, set it on the heat, and bring it to a boil. Shape the ground meat into small balls and drop them into the boiling water. It's easy to shape the meatballs with wet hands, so they don't stick.
Step 4:

Cut the peeled potatoes into small pieces and add them to the pot after the meatballs. Let everything cook for 20–25 minutes.
Step 5:

Peel and cut up the onion and carrot. Finely chop the onion; the carrot can be cut into rounds or sticks, or grated on a coarse grater. You can add the onion and carrot straight to the soup and cook everything together.
Step 6:

I prefer the aroma of lightly fried vegetables. Fry the onion and carrot with a little vegetable oil for just 1–2 minutes. The vegetables will soften and give the soup a pleasant aroma. Add the vegetables to the pot.
Step 7:

Season the soup with salt and spices to taste and keep it on the heat for a couple more minutes. Then take the soup off the heat and let it stand under the lid for a bit. Ladle the finished soup into bowls and serve. Enjoy!

For cooking, it's best to use neutral-tasting filtered or bottled water. If you use tap water, keep in mind it can give the dish an unpleasant off-flavor.
Important! Whether or not the recipe specifies the amount of water, it's best to go by your own preference (whether you like a thick or thinner soup), as well as the size of your pot and the ingredients you're using. Keep in mind that the author has their own idea of how much meat, potato, grain, and other ingredients to use, which may not match yours. In practice, this means that if you're making it for the first time, don't cook a whole pot at once. Make a small batch to taste — for one or two people. To do this, reduce all the ingredients to 1–2 servings, and figure the water at anywhere from one cup per serving (for a very thick soup) to 1.5–2 cups (for a thinner one). Don't forget that some liquid boils off during cooking. After tasting a small portion, you can adjust both the amount of liquid and the proportions of ingredients to your taste. Over time, like most experienced cooks, you'll be able to add water and ingredients by eye.