Healthy Turkey Meatball Soup
Jump to RecipeContrary 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.
Healthy Turkey Meatball soup
If you’re short on time, then there’s a few actions you can take to shorten prep time and potentially cook time. As a result, you’ll be enjoying a nice and hot soup without feeling overwhelmed and tired.
Here is what I do when short on time or to make progress faster:
1. Prep the vegetables ahead of time: it will ensure you cut down on prep time for sure.
2. work with a pot compatible to your stove: this is so true for induction stoves.
3. Using a lid helps maintain optimal temperature inside the pot (do it safely of course)
4. If possible, bring your vegetables out of the fridge 15 minutes before adding them: it will prevent the temperature in the broth from dropping too much.
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!
Healthy Turkey Meatball soup Short Video tutorial
Here’s my Shorts video tutorial to help you get an idea of the visuals and steps of this Turkey Meatball Soup recipe. you will also find the video down in the recipe card.
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Healthy Turkey Meatball Soup
7
servings15
minutes30
minutes45
minutesFeeling sick? this healthy turkey meatball soup feels like a warm hug. I specially love that this recipe is very easy to make, feel light and is so flavorful. The perfect soup for any given day.
Ingredients
2 lbs ground turkey (93 % lean, 7 % fat)
1 1/2 tsp salt, kosher
1/2 tsp ground pepper
1 tsp ground onion
1 tsp ground garlic
- Veggies
2 TBSP olive oil
1/2 medium white onion
3 ea carrots (5 oz)
4 ea celery (5 oz)
8 oz tomatoes (2 roma)
3 ea garlic cloves
1 chayote (15 oz)
2 ea corn on the cob
1 ea zucchini (8 oz)
6 oz green beans
- Spices
1/2 tsp cumin, ground
1/2 tsp coriander, ground
1/2 tsp marjoram, dry
1 tsp paprika, smoked
1/2 tsp turmeric, ground
4 ea cloves
8 cups water or chicken broth (low sodium)
- Herbs
2 ea bay leaves
5 ea thyme sprigs, fresh
1/4 bunch of cilantro, fresh
Season at the end with salt to taste (2 1/2 tsp kosher salt)
- Toppings
Chile de arbol, broken into pieces
Chopped cilantro
Chopped onion
Lime juice
Directions
- 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!!!
This was very tasty and easy to put together!
Awesome! glad you enjoyed it.
This looks so good. Can rice be added to the meatball, like your other albondiga soup recipe?
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.