Turkey Meatball Soup

As the days grow colder and the leaves begin to fall, there’s nothing quite like a warm and comforting bowl of soup to nourish both body and soul. This Turkey Meatball with Pasta & Vegetables Soup recipe is the perfect embodiment of comfort in a bowl, offering a hearty and wholesome meal that’s not only delicious but also nutritious. Whether you’re looking to warm up on a chilly evening or want a hearty meal that’s easy to prepare, this recipe has you covered.

Turkey Meatball Soup

COOK TIME: 45 minutes


For the Turkey Meatballs:

1 pound ground turkey

1/2 cup breadcrumbs

1/4 cup grated Parmesan cheese

1/4 cup finely chopped onion

1/4 cup finely chopped fresh parsley

1 egg

2 cloves garlic minced

1 ½ tablespoons Worcestershire sauce

Salt and pepper to taste

2 tablespoon olive oil

For the Soup:

2 tablespoons olive oil

1 onion, finely chopped

2 carrots, peeled and sliced

2 celery stalks, sliced

2 cloves garlic, minced

8 cups chicken or vegetable broth

1 teaspoon dried thyme

Salt and pepper to taste

2 cups fresh baby spinach leaves

2 cups cooked (al dente) small pasta shells

Fresh parsley for garnish, (optional)


Prepare the Turkey Meatballs:
  • In a large mixing bowl, combine the ground turkey, breadcrumbs, grated Parmesan cheese, chopped onion, chopped parsley, minced garlic, Worcestershire sauce, egg, salt, and pepper. Mix the ingredients until well combined. Shape the mixture into small meatballs, about 1 inch in diameter.
  • In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the meatballs and cook until they are browned on all sides and cooked through, about 10-15 minutes. Transfer the cooked meatballs to a plate and set aside (keep warm).

Prepare the Soup:
  • In a large soup pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook for about 5 minutes, or until the vegetables begin to soften. Add the minced garlic and cook for an additional 1-2 minutes, or until fragrant.
  • Pour in the chicken or vegetable broth and add the dried thyme, salt, and pepper to taste. Bring the mixture to a boil.
  • Reduce the heat to low and add the cooked turkey meatballs. Let the soup simmer for about 10 minutes to allow the flavors to meld together. Add the baby spinach leaves and simmer for an additional 5 minutes until the spinach has wilted.
  • Stir in the ‘al dente’ cooked pasta shells and simmer until the pasta is heated through but not overcooked, or add cooked pasta to each bowl during serving (preferred method if storing leftovers).
  • Taste the soup and adjust the seasoning with salt and pepper as needed. Ladle the soup into serving bowls. Garnish with fresh parsley if desired. Enjoy!

This Turkey Meatball with Pasta & Vegetables Soup recipe is a true masterpiece of comfort food. The tender and flavorful turkey meatballs combined with the hearty vegetables and pasta make for a truly satisfying meal. This soup is not only delicious but also loaded with nutrients, making it a perfect choice for a well-rounded and comforting dinner. Whether you’re sharing it with loved ones or enjoying it on a quiet evening, this recipe will warm your heart and your taste buds. So, gather your ingredients and give it a try – you won’t be disappointed!


The secret to perfectly cooked small pasta shells? Cook the small pasta separately to al dente, and then add them to the soup. This enhances the overall quality of our soup, and offers greater control over the pasta’s texture. This is also my preferred method to storing leftovers.