Turkey meatball soup: cozy comfort in a bowl

As the weather cools and the days grow shorter, there’s nothing quite like the aroma of homemade soup simmering on the stove.

This Turkey Meatball Soup is one of my favorites to make during fall and winter. It’s hearty enough for dinner, filled with wholesome ingredients, and comes together easily on a busy weeknight. The combination of tender turkey meatballs, fresh vegetables, and pasta simmered in a rich broth makes every spoonful satisfying and full of flavor.

I love how this recipe brings a touch of Italian comfort to the table while still keeping things light. The lean turkey keeps it wholesome, and the fresh herbs and parmesan add that extra layer of warmth and richness. Serve it with a crusty loaf of bread and a sprinkle of cheese, and you’ve got the kind of meal that gathers everyone around the table.

Turkey Meatball Orzo Soup
Ingredients

1 1/2 pound lean turkey
1 egg, lightly whisked
1/2 cup freshly grated parmesan, plus more for serving
1/3 cup unseasoned bread crumbs
1 tablespoon dried oregano, divided

1 teaspoon sweet paprika, divided
1 cup chopped parsley leaves, divided
3 to 5 garlic cloves, minced (divided)
Extra virgin olive oil
Kosher salt

Black pepper
1 small onion, chopped
2 carrots, chopped
2 celery stalks, chopped
½ lb orzo pasta (tubetti or pastina would work as well)

5 to 6 cups (40-48 ounces) beef, chicken or vegetable broth
1 (28-ounce) can peeled tomatoes with juices
Red pepper flakes (optional)

Instructions
Make the meatball mixture. In a large mixing bowl, add the beef, egg, parmesan, bread crumbs, 2 teaspoons oregano, 1/2 teaspoon paprika, 1/2 cup parsley, and half of the garlic. Drizzle with a little olive oil and season with a good pinch of salt and pepper. Mix well.

Roll the meatballs. Form the mixture into meatballs–I like about 1 1/2 tablespoon each. Arrange on a large, lightly oiled sheet pan and broil for 5 to 8 minutes until browned (they will cook some more in the soup).

Soften the vegetables. In a large pot over medium-high, heat 2 tablespoons of extra virgin olive oil. Add the onion, carrot, celery, and remaining garlic. Saute for 5 minutes.

Add the broth, tomatoes, remaining 1 teaspoon of oregano, and 1/2 teaspoon paprika. Season to taste with salt and pepper, then cook over medium/medium-high heat until thickened, about 10 minutes.

Finish the meatballs. Add the meatballs and pasta. Cook until the pasta is tender and the meatballs are cooked through, about 10 minutes.

Finish and serve. Remove the soup from the heat and stir in the remaining 1/2 cup of parsley. Transfer to serving bowls and sprinkle with a bit more grated Parmesan cheese. If you like heat, finish with a sprinkle of crushed pepper flakes. Enjoy!

Leslie Rohland is the owner of The Cottage Café and Bakery, The Juice Hive and the Bluffton Pasta Shoppe. Leslie was named one of the South Carolina Chef Ambassadors for 2024.