Turkey Meatball Soup is a hearty soup. The turkey meatballs are very tender and flavorful. The combination of the seasoned chicken broth and tomato juice give this soup a rich flavor.
I had some ground turkey frozen and wanted to make something different with it. Jeff likes soups, so I thought I would make a dairy-free turkey meatball soup. I used seasoned chicken broth that I previously made and froze as well as tomato juice that I canned. You can use purchased chicken broth. You could also use canned diced tomatoes, whole tomatoes, tomato sauce or your favorite variety of tomatoes.
I took a sample of the Turkey Meatball Soup to my Mom and she really liked it. She isn't a big fan of ground turkey, so it surprised me that she liked it as well as she did. This recipe doesn't take too long to prepare or cook. It makes a yummy leftover meal, too.
I hope you enjoy the Turkey Meatball Soup!
Turkey Meatball Soup
- 3 tablespoons vegetable oil
- 3 tablespoons minced garlic
- 1 teaspoon salt
- 1/2 teaspoon red pepper flakes
- 1 small onion, chopped
- 1 pound ground turkey
- 4 tablespoons dried parsley Half of the parsley is for inside the meatballs, the other half is added to the sauce.
- 32 ounces tomato juice
- 3 cups seasoned chicken broth
- 2 cups cubed potatoes
- 2 cups chopped carrots
- 2 tablespoons all-purpose flour
- Chop potatoes and carrots. Set aside.
- Heat oil in a large skillet. Add minced garlic, onion, salt and red pepper flakes. Saute until soft. Turn heat down to low.
- In a separate bowl, put the ground turkey, 2 tablespoons parsley and 2 tablespoons of the garlic and onion mixture. Mix thoroughly. Be careful not to burn yourself on the garlic and onion mixture when you are mixing and making the meatballs.
- Mix flour with chicken broth until flour is dissolved.
- Add chicken broth and tomato juice to the skillet. Bring to a boil then turn heat down to a simmer.
- Make meatballs about 1-inch in diameter. Add to skillet as you are making each meatball.
- Add potatoes and carrots. Stir to combine.
- Add two tablespoons parsley. Stir to combine.
- Simmer until vegetables are tender and broth has thickened.