Healthy Turkey Meatball Soup
Contrary to popular belief, a healthy soup option, like this turkey meatball soup, doesn’t have to sacrifice flavor. I will show you how to boost taste with herbs, spices, roasted veggies, and aromatics like bay leaves, thyme, and cilantro. While some healthy options may have a reputation of being bland, there’s countless ways to make them taste amazing!. The possibilities are endless!
Cooking the Meatballs
Cook to the ideal temperature of 165°F and say goodbye to tough, flavorless meatballs. Instead, ensure a tender and safe finish that unlocks the full floor and texture potential. Then, enjoy a satisfying and rewarding meal that hits the spot. You’ll also discover the secret to perfectly cooked meatballs that please even the pickiest eaters. Make the connection: temperature control = meatball perfection!
Vegetables for Meatball Soup
I think adding a combination of vegetables with sweet, and earthy tones give this meatball soup the edge. That said, You can choose the veggies you prefer. I went for carrots, chayote, and corn to add the sweetness, while calabacita adds the earthy tones I love about them. choosing the veggies is probably the easiest and most fun part of the recipe.
Toppings and sides
There are many ways to enhance the experience of having a healthy turkey meatball soup. Here is a set of condiments and accompaniments you can add to make the experience even more memorable:
- Top with creamy avocado
- Pair with freshly made corn tortillas if you have extra room for some carbs
- Spice things up with a delicious Salsa Macha (warning: it’s spicy)
- Add a burst of freshness with cilantro and lime juice
If you’re willing and have the time to put just a bit extra effort to customize your healthy soup experience, then you’ll enjoy a fun, delicious meal that will not dissapoint at all!
Short Video Tutorial
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Healthy Turkey Meatball Soup
Ingredients
- 2 lbs ground turkey, (93 % lean 7 % fat)
- 1 1/2 tsp kosher salt
- 1/2 tsp ground pepper
- 1 tsp ground onion
- 1 tsp ground garlic
Veggies
- 2 tbsp olive oil
- 1/2 medium white onion
- 3 carrots (5 oz)
- 4 celery (5 oz)
- 8 oz tomatoes (2)
- 3 garlic cloves
- 1 chayote (15 oz)
- 2 corn on the cob
- 1 zucchini (8 oz)
- 6 oz green beans
Spices
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp dried marjoram
- 1 tsp smoked paprika
- 1/2 tsp ground turmeric
- 4 cloves
- 8 cups water, or chicken broth (low sodium)
Herbs
- 2 bay leaves
- 5 sprigs fresh thyme
- 1/4 bunch fresh cilantro
- To taste kosher salt (2 1/2 tsp), at the end
Toppings
- Chile de arbol, broken into pieces
- Cilantro, chopped
- Onion, chopped
- Lime juice
Instructions
- Prep the veggies: Small dice the onion and tomatoes. Peel the carrots. Cut the carrots and celery into small pieces. Mince the garlic. Medium dice the chayote and zucchini. Cut the corn into medium pieces. Cut the green beans into three sections. Set aside until needed.
- Ground turkey: Mix in the salt, pepper, onion and garlic into the meat until well combined.
- Make the soup: place a large pot over medium heat and sauté the onions in the olive oil until slightly softened. Then, add the celery and carrots. Cook until slightly soft, about 3 minutes. Add the tomatoes and garlic. Sauté until cooked through. Sprinkle in the spices and stir for 2 minutes. Then add the water. Add the chayote, corn and herbs. Bring to a boil, then lower the heat, cover and cook on a gentle simmer until veggies are half way cooked, about 5 minutes. Now, add the zucchini and green beans.
- Roll the meatballs into desired size. Add into the simmering soup, cover the pot and let it everything cook completely, about 10-15 minutes. Lastly adjust the salt to taste. Turn off the heat and serve.
- Toppings: Chile de arbol (optional), onion, cilantro and a squeeze of lime juice. Mix to combine and ENJOY!!!
Did you make this recipe?
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Julie
This was very tasty and easy to put together!
Villa Cocina
Awesome! glad you enjoyed it.
Monica
This looks so good. Can rice be added to the meatball, like your other albondiga soup recipe?
Villa Cocina
For sure! I’d recommend following the albóndigas soup recipe, substituting ground turkey for the meat. This gives you a solid structure to ensure the rice and veggies cook perfectly. Just make sure those meatballs are fully cooked.