Turkey Soup with Meatballs and Vegetables

Recipe from Anastacia Brown
Turkey Soup with Meatballs and Vegetables
Cooking time: 1 h. 30 min
Servings 4
Do you not know what to prepare for today's lunch? Do not miss the chance to create one of the best turkey soups ever. The delicate turkey meat goes extremely well with the variety of nutrient-rich vegetables. Cook it and become obsessed after the first spoon of soup.


  • Ground turkey
    16 oz.
  • Breadcrumbs
    0,5 cup
  • Milk
    0,3 cup
  • Egg
    1 pcs.
  • Fresh parsley
    2 oz.
  • Dried thyme
    1 tsp.
  • Onion
    1 pcs.
  • Garlic
    2 cloves
  • Carrots
    3 pcs.
  • Celery
    3 pcs.
  • Turkey broth
    5 cups
  • Salt
    1 tsp.
  • Black pepper
    to taste

Nutrition facts per serving

  • Calories

    290 kcal

  • Protein

    25 g

  • Fat

    13 g

  • Carbohydrates

    18 g


  • Wash and cut the carrots, celery, onion, and parsley. Take two garlic cloves and mince them. In a mixing bowl, add the ground turkey, breadcrumbs, milk, 1 egg, and parsley. Season everything with 1 teaspoon of salt and a pinch of thyme.

  • Mix all the ingredients until well combined. Then, form small meatballs. Put the meatballs on a tray with a baking sheet and bake at 375°F for 15 minutes.

  • In a large pot, pour 1 tablespoon of olive oil and add the cut onion, minced garlic, celery, and carrots. Sauté the vegetables until the onions are translucent. Pour 5 cups of turkey broth into the pot and boil for 15 minutes. Make sure the pot is large enough for the broth to be poured.

  • Add the meatballs to the broth and boil for 5 extra minutes. If desired, season the soup with a pinch of salt and black pepper.


  • Most of the time, when cutting an onion, people start tearing. Here is a solution to it. Before cutting the onion, try refrigerating it in advance, maybe 2-4 hours. 

Bon Appetit!

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