About This Recipe

Turkey meatball soup is the healthy comfort food of fall — a broth-based soup so loaded with tender turkey meatballs, vegetables, and orzo that it's completely satisfying despite being under 300 calories a bowl. It's one of those recipes that makes you feel like you're eating something indulgent while actually eating something that's genuinely good for you. Make it Sunday and eat well all week.

Nutrition estimates based on USDA FoodData Central. Values are per serving and may vary.

Why You'll Love It

  • 28g of protein per bowl — filling, satisfying, and completely guilt-free
  • Tender homemade turkey meatballs in a light herbed broth
  • Ready in 50 minutes and better than any canned soup by a mile
  • Perfect meal prep soup — makes 6 hearty servings

Turkey Meatball Soup (Healthy & Hearty)

Turkey Meatball Soup (Healthy & Hearty)
20 min
Prep
30 min
Cook
50 min
Total
6
Servings
⭐ 4.8
Rating
285
Calories

Ingredients

  • For turkey meatballs: 1 lb (450g) ground turkey (93% lean)
  • 1/4 cup (25g) Parmesan, grated
  • 1/4 cup (15g) breadcrumbs
  • 1 egg
  • 2 cloves garlic, minced
  • 1 tsp Italian seasoning
  • 1/2 tsp salt, 1/4 tsp pepper
  • For soup: 1 tbsp olive oil
  • 1 medium onion, diced
  • 3 carrots, sliced
  • 3 stalks celery, sliced
  • 4 cloves garlic, minced
  • 8 cups (2 liters) chicken broth
  • 1 cup (180g) orzo pasta or small pasta
  • 2 cups (60g) fresh spinach or kale
  • 1 tsp Italian seasoning, salt and pepper
  • Fresh parsley and Parmesan for serving

Instructions

  1. 1Make the meatballs Mix ground turkey, Parmesan, breadcrumbs, egg, garlic, Italian seasoning, salt, and pepper until combined. Roll into 1-i...
  2. 2Brown the meatballs Heat olive oil in a large pot over medium-high heat. Brown meatballs in batches, 2-3 minutes per side. They don't need t...
  3. 3Build the soup base In the same pot, cook onion, carrots, and celery over medium heat for 5 minutes. Add garlic and Italian seasoning. Cook ...
  4. 4Simmer Add broth and bring to a boil. Add browned meatballs back to the pot. Simmer 10 minutes until meatballs are cooked throu...
  5. 5Add pasta and greens Add orzo and cook 8-10 minutes until tender. Stir in spinach or kale and cook just until wilted, 1-2 minutes. Season gen...
  6. 6Serve Ladle into bowls. Top with freshly grated Parmesan and fresh parsley. Serve with crusty bread....

Ingredients

For turkey meatballs: 1 lb (450g) ground turkey (93% lean) 1/4 cup (25g) Parmesan, grated 1/4 cup (15g) breadcrumbs 1 egg 2 cloves garlic, minced 1 tsp Italian seasoning 1/2 tsp salt, 1/4 tsp pepper For soup: 1 tbsp olive oil 1 medium onion, diced 3 carrots, sliced 3 stalks celery, sliced 4 cloves garlic, minced 8 cups (2 liters) chicken broth 1 cup (180g) orzo pasta or small pasta 2 cups (60g) fresh spinach or kale 1 tsp Italian seasoning, salt and pepper Fresh parsley and Parmesan for serving

Step-by-Step Instructions

  1. 1

    Make the meatballs

    Mix ground turkey, Parmesan, breadcrumbs, egg, garlic, Italian seasoning, salt, and pepper until combined. Roll into 1-inch balls (about 24 meatballs). Wet hands make rolling easier.

  2. 2

    Brown the meatballs

    Heat olive oil in a large pot over medium-high heat. Brown meatballs in batches, 2-3 minutes per side. They don't need to be cooked through — just browned outside. Set aside.

  3. 3

    Build the soup base

    In the same pot, cook onion, carrots, and celery over medium heat for 5 minutes. Add garlic and Italian seasoning. Cook 1 more minute.

  4. 4

    Simmer

    Add broth and bring to a boil. Add browned meatballs back to the pot. Simmer 10 minutes until meatballs are cooked through.

  5. 5

    Add pasta and greens

    Add orzo and cook 8-10 minutes until tender. Stir in spinach or kale and cook just until wilted, 1-2 minutes. Season generously with salt and pepper.

  6. 6

    Serve

    Ladle into bowls. Top with freshly grated Parmesan and fresh parsley. Serve with crusty bread.

Pro Tips

🏆 Chef Tips
  • Wet your hands before rolling meatballs — the mixture sticks to dry hands and rolls much smoother when hands are wet.
  • Don't cook the orzo directly in the soup if making ahead — it absorbs all the broth and becomes mushy. Cook separately and add to each bowl.
  • Brown the meatballs in batches — don't crowd the pan or they'll steam instead of developing a golden crust.
  • This soup freezes well without the pasta — freeze the meatball soup base, then add fresh pasta when reheating.

Frequently Asked Questions

Yes — use Italian-style turkey or chicken frozen meatballs to save time. Add directly to the soup from frozen and simmer 15 minutes.
Small pasta (ditalini, elbow, small shells), rice, or pearl barley all work. For lower carb, use zucchini noodles added at the very end.
If serving immediately, add orzo 10 minutes before serving and serve right away. If making ahead, cook pasta separately and add to bowls when serving.
Excellent — make a big batch Sunday, portion into containers, and enjoy all week. Add orzo fresh to each serving to prevent mushiness.

Nutrition Per Serving

285
Calories
28g
Protein
24g
Carbs
8g
Fat
3g
Fiber
5g
Sugar
720mg
Sodium
2g
Sat. Fat