Is there anything more comforting than a bowl of homemade soup? This Turkey Meatball Soup is a lighter twist on a family favorite, featuring tender turkey meatballs, fresh veggies, and delicate vermicelli pasta in a flavorful broth.
It’s simple, hearty, and packed with fresh dill for that extra pop of brightness. Ready in about 30 minutes!
Turkey Meatball Soup
This recipe is extra special to me because it’s inspired by my mom’s traditional version, which she made with a blend of pork and beef meatballs.
Growing up, this was a staple in our kitchen, especially during chilly evenings. I’ve given it a lighter spin with turkey, but it’s every bit as delicious and comforting.
If you’re all about cozy soups like I am, don’t miss my recipes for turkey Tuscany soup, Chicken noodle soup, and Italian wedding soup.
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Ingredients
- Ground turkey – I love using ground turkey because it’s lean, mild, and lets the soup’s flavors shine. If you want to go the traditional route, you can swap for a mix of ground pork and beef—just like my mom’s recipe.
- Onion – Finely diced onion adds moisture and a little sweetness to the meatballs. Pro tip: chopping it extra small helps it mix seamlessly with the turkey (for this you can use small food processor).
- Egg – The binder that holds everything together. Don’t skip it!
- Salt and black pepper – Simple seasonings that enhance the natural flavors of the meat.
- Olive oil – For that quick pan sear, giving the meatballs a golden crust while locking in the juices.
- Carrots and celery – The classic soup base. These veggies add sweetness and heartiness to the broth.
- Potatoes – Traditional and oh-so-satisfying. They add a comforting texture and help fill you up.
- Water or chicken broth – Homemade broth is wonderful if you have it, but store-bought works perfectly, too. It’s the backbone of the soup’s flavor.
- Vermicelli noodles – These thin, short noodles cook quickly and soak up the savory broth beautifully. Just be sure not to overcook them!
- Bay leaves – Adds a subtle earthy depth to the soup. I always toss in a couple for that unmistakable homemade flavor.
- Fresh dill – The signature touch in this soup. Dill adds brightness and a little pop of freshness at the end. My mom always adds fres herbs like parsley or dill to the soup.
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Turkey Meatball Soup
- Prepare the meatballs. Finely chop the onions and mix them with the egg, salt, pepper, and ground turkey until well combined. Shape the mixture into small meatballs, about 1 tablespoon each.
- Brown the meatballs. Heat olive oil in a skillet over medium-high heat and sear the turkey meatballs for about 1 minute per side until golden brown. Don’t worry about cooking them through—they’ll finish cooking in the soup.
- Make the soup base. In a large Dutch oven, heat a drizzle of oil over medium-high heat. Add the onions, carrots and celery, sautéing for about 3 minutes until softened.
- Simmer the soup. Pour in water or broth, potatoes and season with salt and pepper. Toss in the bay leaves and add the seared meatballs. Bring the soup to a boil, then reduce the heat to medium-low and simmer for 12 minutes.
- Add the pasta. Stir in the vermicelli and cook for an additional 10 minutes or until the pasta is tender.
- Finish with dill. Stir in freshly chopped dill, taste for seasoning, and serve your soup warm!
JULIA'S TIP: Avoid soggy pasta! Pasta absorbs liquid quickly, turning soft and mushy over time. To avoid this, only cook enough noodles for what you’ll eat today—no one wants soggy pasta tomorrow!
Frozen veggies. Toss in frozen veggies like peas, corn, or edamame at the very end for a quick and easy addition.
Can I Make This Soup in the Slow Cooker?
YES! Just add all the ingredients—except the noodles—into the slow cooker.
Cook on high for 3 hours or low for 6 hours.
When you’re ready, stir in the noodles and cook on high for another 15 minutes, or until tender. If you’re using gluten-free noodles, check them sooner as they may cook faster.
What Should I Serve with this Soup?
Serve soup with rye bread or toasted whole-grain bread. A simple salad like this kale Caesar salad makes a perfect light meal.
How to Store, Reheat, and Freeze Turkey Meatball Soup
- To Store. Keep the soup in an airtight container without the noodles for the best results. When ready to enjoy the next day, bring it to a boil, toss in fresh pasta, and simmer until the noodles are perfectly cooked.
- To Reheat. Simmer the soup in a saucepan over low heat until warmed through. I’ve even reheated frozen portions this way—it’s so convenient!
- To Freeze. If you’re planning to freeze, leave out the cooked pasta and add it later. My mom used to cook rice or pasta separately and added it to the reheated soup later, keeping the texture just right.
More Healthy Soup Recipes
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Recipe Card
Turkey Meatball Soup
Want to Save This Recipe?
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INGREDIENTS
For Turkey Meatballs
- 1 pound ground turkey
- ¾ cup brown onion, diced
- 1 large egg
- 2 tablespoons olive oil, for cooking
- salt and black pepper, to taste
For the Soup
- 2 cups carrots, diced
- ½ cup brown onion, diced
- 1 cup celery, sliced
- 2 cups golden potatoes, not Russet!
- 8 cups water or chicken broth
- 2 teaspoons olive oil
- 1 ½ cup vermicelli, short golden spaghetti style noodles, not rice noodles
- 3 bay leaves
- ¾ teaspoon salt, or to taste
- black pepper , to taste
- ⅓ cup fresh dill, chopped
INSTRUCTIONS
- Prepare the meatballs: Finely chop the onions and mix them with the egg, salt, pepper, and ground turkey until well combined. Shape the mixture into small meatballs, about 1 tablespoon each.1 pound ground turkey, 1 large egg, salt and black pepper, black pepper, ¾ cup brown onion
- Brown the meatballs: Heat olive oil in a skillet over medium-high heat and sear the meatballs for about 1 minute per side until golden brown. Don’t worry about cooking them through—they’ll finish cooking in the soup.2 tablespoons olive oil
- Make the soup base: In a large Dutch oven, heat a drizzle of oil over medium-high heat. Add the carrots, onion and celery, sautéing for about 3 minutes until softened.2 cups carrots, 1 cup celery, 2 teaspoons olive oil, ½ cup brown onion
- Simmer the sou: Pour in water or broth, potatoes and season with salt and pepper. Toss in the bay leaves and add the seared meatballs. Bring the soup to a boil, then reduce the heat to medium-low and simmer for 12 minutes.2 cups golden potatoes, 3 bay leaves, ¾ teaspoon salt, 8 cups water or chicken broth
- Add the pasta: Stir in the vermicelli and cook for an additional 10 minutes or until the pasta is tender.1 ½ cup vermicelli
- Finish with dill: Stir in freshly chopped dill, taste for seasoning, and serve your soup warm!⅓ cup fresh dill
VIDEO
NOTES
- To Store. Keep the soup in an airtight container without the noodles for the best results. When ready to enjoy the next day, bring it to a boil, toss in fresh pasta, and simmer until the noodles are perfectly cooked.
- To Reheat. Simmer the soup in a saucepan over low heat until warmed through. I’ve even reheated frozen portions this way—it’s so convenient!
- To Freeze. If you’re planning to freeze, leave out the cooked pasta and add it later. My mom used to cook rice or pasta separately and added it to the reheated soup later, keeping the texture just right.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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