Turkey Meatballs Soup


August 26, 2015

Turkey meatballs are great substitutes to regular beef meatballs as they are lower in calories per serving. Seasoned with basil leaves, garlic, pepper, and parmesan cheese give embodied flavors that marries well with chicken broth. You can make the meatballs a day in advanced and keep them in the freezer. You may substitute ground turkey with lean ground chicken if desired.

  • Prep: 30 mins
  • Cook: 35 mins
  • Yields: 8 Servings


For Turkey Meatballs

1 lb of lean ground turkey

1 egg

½ cup of grated parmesan cheese

2 tbsp of fresh basil, chopped

2 garlic cloves, minced

3/4 tsp of salt

1/4 tsp of ground black pepper

For Broth

8 cups of low-sodium chicken broth

1 cup of carrots, peeled and sliced

1 cup of celery, sliced

¼ bunch of parsley leaves, chopped

1/2 medium onion, chopped


1Combine egg, turkey, Parmesan cheese, garlic, basil, salt and pepper in medium sized bowl.

2Shape the turkey mixture by hand into meatballs. Place shaped meatballs on baking sheet or plate. Let them chill for 30 minutes.

3While waiting for the meatballs to chill, bring chicken broth to boil, add carrots, celery, and onions. Reduce the heat and let it simmer semi- uncovered for 10 minutes.

4Add the chilled turkey meatballs. Simmer for another 10-15 minutes. Make sure the meatballs are cooked thoroughly.

5Stir in the parsley leaves.

6Season with salt and pepper to taste.

*Consult with your dietitian to make sure this recipe fits in your diet plan and stage.