Healthy Turkey Meatball Soup Recipe
Creamy, healthy, and delicious turkey meatball soup. Created from scratch with wholesome ingredients, this is an easy and quick Instant Pot recipe.
Equipment
1 Food Processor optional
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
This recipe yields approximately 6 servings, making it perfect for a family dinner or meal prep for the week.
Use Fresh Ingredients: The quality of your ingredients makes a big difference in the final dish. Fresh vegetables and good-quality chicken stock I always prefer homemade) They 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 quick and easy, 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.
Happy cooking!
YourDani x x
Nutrition
Calories: 250kcal
Tried this recipe?Let us know how it was!
