Turkey Meatball Soup

This hearty Turkey Meatball Soup features tender homemade turkey meatballs simmered in a flavorful broth with barley, potatoes, carrots, mushrooms, and white beans. Packed with protein and wholesome vegetables, this comforting soup is perfect for a nutritious family dinner or meal prep. Easy to make and loaded with fresh herbs and seasoning, it’s a satisfying bowl of warmth that’s great for cold days or anytime you want a healthy, filling meal.

Ingredients

For the Soup:

• 10 cups chicken broth or stock
• 6 cups filtered water
• 1 cup barley, rinsed and drained
• 5 medium potatoes, chopped into ½-inch cubes
• 1-2 medium carrots, grated
• 1 medium onion, finely diced
• ½ lb mushrooms (about 7 mushrooms), sliced
• 1 can white beans (do not drain)
• 1 tablespoon Mrs. Dash Seasoning (original or garlic flavor)
• 2 tablespoons fresh dill, chopped
• 1 teaspoon salt, plus more to taste
• 1 tablespoon olive oil (for sautéing mushrooms)

For the Meatballs:

• 1 lb ground turkey (up to 1 ½ lbs can be used)
• 1 large egg
• 1 teaspoon Mrs. Dash
• 1 teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ¼ medium onion, finely diced

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Instructions

To Make the Meatballs:

1. Combine ground turkey, egg, Mrs. Dash, salt, pepper, and finely diced onion in a large bowl. Mix well until all ingredients are evenly combined.
2. Roll the mixture into ¾-inch meatballs (about the size of a gumball) and place them on a large cutting board or tray.

To Make the Soup:

1. In a large pot, combine chicken broth and water. Bring to a boil.
2. Add the rinsed barley to the pot and boil for 12 minutes.
3. While the barley cooks, prepare the vegetables. After 12 minutes, add the diced potatoes to the pot and continue cooking for about 20 minutes.
4. Heat 1-2 tablespoons of olive oil in a large skillet over medium heat. Sauté the diced onion for 4-5 minutes until lightly browned. Add the grated carrots and sauté for another 3 minutes until softened. Add this mixture to the soup.
5. In the same skillet, add a bit more olive oil and sauté the mushrooms for 5-6 minutes until softened. Add the mushrooms to the soup.
6. Add the can of white beans (with liquid), 1 tablespoon of Mrs. Dash, and the prepared meatballs to the soup. Simmer for 5 minutes until the meatballs float to the top, indicating they are cooked.
7. Stir in the fresh dill and 1 teaspoon of salt (or more to taste). Let the soup simmer for a couple more minutes, then remove from heat.
8. Serve hot and garnish as desired.

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Why You’ll Love This Recipe

• Nutritious and Filling: Packed with lean protein, hearty barley, and fresh vegetables.
• Family-Friendly: A comforting dish that everyone will appreciate.
• Versatile: Works as a main meal or a starter.
• Make-Ahead Friendly: Great for meal prep and reheats beautifully.

Tips

• Perfect Meatballs: Use damp hands to roll the meatballs for easier shaping.
• Barley Texture: Rinse barley thoroughly to remove excess starch and ensure it cooks evenly.
• Flavor Boost: Add a bay leaf or a splash of lemon juice to the soup for added depth.

Variations and Substitutions

• Vegetarian Option: Skip the meatballs and add more beans or tofu cubes.
• Different Grains: Substitute barley with quinoa or rice if preferred.
• Alternative Meat: Use ground chicken or beef instead of turkey.

FAQs

Can I use dried beans instead of canned?
Yes, but they must be soaked and cooked beforehand. Add them to the soup after cooking.

Can I freeze this soup?
Absolutely. Let it cool completely, portion into airtight containers, and freeze for up to 3 months. Reheat on the stove or in the microwave.

How do I prevent meatballs from falling apart?
Ensure the meatball mixture is well-combined and avoid overhandling while shaping.

Serving Suggestions

• Serve with crusty bread or garlic toast for a complete meal.
• Garnish with additional fresh dill, a sprinkle of Parmesan, or a dash of hot sauce for extra flavor.
• Pair with a simple side salad for a balanced and satisfying meal.