The Best Turkey Meatball Soup Recipe – Comfort in a Bowl
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Tender turkey meatballs simmer in a rich broth filled with aromatic vegetables – a fantastic warming soup! At the finish, the yoghurt and egg yolks mix, creating a tangy, velvety texture. This turkey meatball soup is true comfort food and is very easy to prepare. Simply, healthy homemade food has never tasted so delicious!
This meatball soup is very easy and simple to make. It is filled with vegetables, tender meatballs, homemade broth, fresh yoghurt, and egg yolks for a little extra zing. Whether craving comfort food or looking for a recipe to impress your loved ones, this dish will hit the spot.
Combining fresh vegetables like carrots, celery, and red peppers enhances the flavour and boosts the fibre and nutrient content. The creamy finish with my homemade Bulgarian yoghurt and egg yolks makes this recipe special, adding a luxurious, velvety texture to the broth.
Additionally, this recipe is super easy and prepared in the convenience of the Instant Pot, saving you plenty of time and effort. It’s super delicious, too!
If you liked this recipe, you will probably love my Mum’s chicken soup. If you are after something vegetarian, try this warming lentil soup. They are all gluten-free, quick and delicious parts of my soups and stews collection.
Why I Love This Meatball Soup Recipe
This recipe has a special place in my heart. Making it always brings me back to my childhood, not the aromas filling the kitchen, but the fact that I was part of the preparation from a little girl. It was a tradition to help Mum when cooking.
My sister and I used to peel and chop vegetables, wash dishes, or quickly nip to the grocery for last-minute/forgotten/ran-out ingredients. And of course, keep the change – the favourite part – once upon a time, there were no bank cards, cash only. Who remembers these happy, careless times?
This turkey meatball soup recipe is a perfect blend of wholesome and delicious. It’s made with lean turkey meatballs that provide a healthy dose of protein, making it an excellent option for anyone focused on maintaining a balanced diet.
And let’s not forget how versatile this dish is! Whether preparing a quick weeknight meal or a cosy Sunday dinner, this soup can be tailored to suit your taste. Plus, it’s naturally gluten-free when you use rice flour for the meatballs, making it a fantastic option for those with dietary restrictions.
You can find the precise measurements and full recipe below in a print-friendly format.
Ingredients You’ll Need
The meatballs:
Turkey mince or breast, minced. I usually mince mine in a food processor.
Rice, uncooked. I prefer using arborio rice. It is cooked and blended with the mince.
Rice flour (for rolling)
Vinegar and water (to prevent sticking).
Pink salt and black pepper to taste.
For the soup:
The variety of vegetables in this soup—carrots, celery, potatoes, and bell peppers—contributes a significant amount of fibre.
Onions, chopped
Carrots, diced
Red bell pepper, diced
Potatoes, cubed
Celery sticks, chopped
Chicken stock
Rice bran oil for sautéing
And the creamy finish:
- Egg yolks
- Greek yoghurt (I use my homemade Bulgarian yoghurt)
- Fresh parsley, chopped
Equipment
Food processor – optional, for the mince
Step-by-Step Meatball Soup Recipe
Preparing the Meatballs
Preparing the turkey meatballs is the first step in creating this delicious homemade meatball soup recipe. Using turkey breast keeps the dish light and lean, while adding uncooked rice inside the meatballs gives them a delightful texture once cooked.
- Start by mincing the turkey breast in a food processor until smooth. If you’re short on time, pre-minced turkey breast will also work.
- Season the minced turkey with pink salt and black pepper to your taste. Then, mix in the uncooked rice thoroughly.
- To form the meatballs, wet your hands with a mixture of water and 1 tsp vinegar. This simple trick prevents the meat from sticking to your hands. Roll the mixture into small, bite-sized meatballs.
- Lightly roll each meatball in rice flour and set them aside on a plate. This step ensures the meatballs hold their shape during cooking and gives the soup a subtle, creamy texture.
Sauté the Vegetables
Every great soup starts with a flavorful base; this simple meatball soup recipe is no exception. Fresh vegetables are sautéed to bring out their natural sweetness and enhance the soup’s depth of flavour.
- Grease the Instant Pot pan with rice bran oil and set it to the sauté function. If you don’t have an Instant Pot, a large pot on the stovetop will work just as well.
- Add the chopped onions, diced carrots, red bell pepper, cubed potatoes, and celery. Stir occasionally and sauté for 10 minutes until the vegetables are slightly softened and fragrant.
Simmer the Soup
- Pour 1.5L of chicken stock into the Instant Pot and get it heated up. A good-quality chicken stock is essential for a rich and satisfying broth.
- Carefully place the prepared meatballs into the warm broth one by one. This prevents them from sticking together.
- Set the Instant Pot to the pressure cook function for 1 minute. If you’re using a stovetop pot, cover it with a lid and simmer gently for about 20 minutes. While you wait, take a little break—perhaps with a cookie or a cup of tea!
Thicken the Meatball Soup
This creamy turkey meatball soup recipe stands out because of its creamy, tangy finish. Combining Bulgarian yoghurt and egg yolks adds a unique touch that elevates the dish.
- Once the pressure cooking is complete, let the soup cool naturally in the Instant Pot. If you’re short on time, you can release the valve to speed up the process.
- In a small bowl, beat 2 egg yolks with 2 tbsp of Bulgarian yoghurt until smooth. Gradually add a few spoonfuls of warm soup to the bowl while stirring constantly. This step warms up the mixture and prevents the eggs from curdling when added to the soup.
- Slowly pour the yoghurt mixture back into the soup in a thin stream, stirring gently. Ensure the soup is warm but not boiling to maintain a silky texture.
- Sprinkle the chopped parsley over the soup just before serving.
- Ladle the soup into bowls and enjoy the comforting flavours of this wholesome dish.
Tips for Meatball Soup Recipe Success
- Use Fresh Ingredients: The quality of your ingredients makes a big difference in the final dish. Fresh vegetables and good-quality chicken stock are key to a flavorful soup.
- Don’t Skip the Rice Flour: Rolling the meatballs in rice flour not only helps them hold their shape but also thickens the soup slightly as it cooks.
- Take Your Time: While this recipe is straightforward, letting the soup cool naturally after pressure cooking enhances the flavour and texture.
- Experiment with Herbs: While parsley is a classic choice, you can also try dill or cilantro for a different flavour profile.
Make This Turkey Meatball Soup Recipe Your Own
One of the best things about this easy meatball soup recipe is its versatility. Feel free to customise it to suit your preferences. For example, you can swap turkey for chicken or beef, add vegetables like zucchini or spinach, or even spice it up with a pinch of chilli flakes. The possibilities are endless!
So, what are you waiting for? Grab your ingredients and start cooking. This meatball soup recipe will indeed become a regular in your kitchen, just like it is in mine. Enjoy every comforting, nourishing bite!
Nutrition Facts (Per Serving):
- Calories: ~250 kcal
- Protein: 20g
- Carbohydrates: 18g
- Fibre: 3g
- Sugar: 4g
- Fat: 9g
- Saturated Fat: 2g
- Cholesterol: 100mg
- Sodium: 450mg
- Potassium: 650mg
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Healthy Turkey Meatball Soup Recipe
Equipment
Ingredients
For the meatballs:
- 400 g turkey breast minced in a food processor
- Pink salt and black pepper to taste
- 30 g Arborio rice uncooked
- Rice flour for rolling
- 1 tsp vinegar and water to prevent sticking
For the soup:
- 2 large onions chopped
- 150 g carrots diced
- 1 medium red pointed pepper diced
- 4 medium potatoes cubed
- 200 g celery sticks chopped
- 1.5 L chicken stock homemade
- Rice bran oil
For the creamy finish:
- 2 egg yolks
- 3 tbsp yoghurt Greek or homemade
- parsley fresh chopped
Instructions
Preparing the Meatballs:
- Start by mincing the turkey breast in a food processor until it’s smooth. If you’re short on time, pre-minced turkey breast will work just as well.
- Season the minced turkey with pink salt and black pepper to your liking. Mix in the uncooked rice thoroughly.
- To form the meatballs, wet your hands with a mixture of water and 1 tsp vinegar. This simple trick prevents the meat from sticking to your hands. Roll the mixture into small, bite-sized meatballs. Recruit a helper, will take less time 🙂
- Lightly roll each meatball in rice flour and set them aside on a plate. This step ensures the meatballs hold their shape during cooking and gives the soup a subtle, creamy texture.
Sauté the Vegetables:
- Grease the Instant Pot pan with rice bran oil and set it to the sauté function. If you don’t have an Instant Pot, a large pot on the stovetop will work just as well.
- Add the chopped onions, diced carrots, red bell pepper, cubed potatoes, and celery. Stir occasionally and sauté for about 10 minutes until the vegetables are slightly softened and fragrant.
Simmer the soup:
- Pour 1.5L of chicken stock into the Instant Pot and allow it to warm up. A good-quality chicken stock is essential for a rich and satisfying broth.
- Carefully place the prepared meatballs into the warm broth one by one. This prevents them from sticking together.
- Set the Instant Pot to the pressure cook function for 2 minute. How, enjoy a little break—perhaps with a cookie or a cup of tea!
Thicken the soup
- Once the pressure cooking is complete, let the soup cool naturally in the Instant Pot. If you’re short on time, you can release the valve to speed up the process.
- In a small bowl, beat 2 egg yolks with 2 tbsp of Bulgarian yogurt until smooth. Gradually add a few spoonfuls of warm soup to the bowl while stirring constantly. This step warms up the mixture and prevents the eggs from curdling when added to the soup.
- Slowly pour the yogurt mixture back into the soup in a thin stream, stirring gently. Ensure the soup is warm but not boiling to maintain a silky texture.
- Sprinkle the chopped fresh parsley and serve hot.
- Enjoy!
Notes
YourDani x x
Nutrition
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Thank you for stopping by! I’m Dani!
nutrition student | Healthy Live Promoter | Gluten-free recipe developer
Welcome to DeGlutenista Nutrition!
Your visit really means the world to me. I’m happy to share simple, nourishing gluten-free recipes and practical food tips focused on gut health and clean eating, all with an emphasis on reducing ultra-processed ingredients.
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