Easy Turkey Meatball Soup can go up against chicken noodle soup any day of the week and come out on top! Both may have the silky, savory broth, but only Easy Turkey Meatball Soup has actual hearty, juicy meatballs swimming in each bowl! Joining those meatballs for the plunge into deliciousness are a classic mix of vegetables, hearty beans, and some sharp cheese to really keep you coming back for more. It’s easy on the workload and easy on the tastebuds!

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  • 1/4 cup olive oil, divided
  • 1 (14-ounce) package frozen turkey meatballs
  • 1 1/2 cups onion, chopped
  • 1 1/4 cups carrots, coarsely chopped
  • 3/4 cup celery, sliced
  • 6 large cloves garlic, minced
  • 1 1/2 teaspoons kosher salt
  • 3/4 teaspoon dried crushed red pepper
  • 1 (28-ounce) can whole plum tomatoes, drained and crushed
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 7 cups unsalted chicken stock
  • 1 (6-ounce) package baby spinach
  • Parmigiano-Reggiano cheese, shaved, to taste


Step 1 –Heat 2 tablespoons of the oil over medium-high heat in a large Dutch oven.

Step 2 –Add the meatballs to the oil and cook, stirring often, until they are browned, about 6 minutes.

Step 3 –Transfer the meatballs to a plate using a slotted spoon.

Step 4 –Add the remaining oil to the same Dutch oven and reduce the heat to medium.

Step 5 –Add the onion, the carrots, and the celery to the oil and sauté until they are lightly browned, about 5 minutes.

Step 6 –Stir the garlic, the salt, and the red pepper into the veggie mixture and sauté until the garlic is fragrant, about 1 minute.

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Step 7 –Stir the tomatoes, the beans, the stock, and the browned meatballs into the soup mixture and bring it to a simmer over medium heat.

Step 8 –Cover and simmer the soup, stirring occasionally, until the carrots are tender, about 20-25 minutes.

Step 9 –Transfer the Dutch oven from the heat.

Step 10 –Stir the spinach into the soup.

Step 11 –Spoon the soup into bowls and top with the cheese.

Step 12 –Serve.