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5 from 1 vote

Turkey Meatball Soup

Author: Kristin



  • 1 pound ground turkey
  • 1 egg
  • 1/4 cup Parmesan Cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon dried parsley
  • 1/4 cup fresh grated onion


  • 2 Tablespoons Olive Oil
  • 1/4 cup diced onion
  • 1/4 cup chopped carrots
  • 1/4 cup chopped celery 2 ribs
  • 6 cups low sodium chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1 1/2 cups dried egg noodles
  • 1/2 cup frozen peas


  • Preheat oven to 400 degres F. Line a large rimmed baking sheet with foil and set aside.
  • Combine all of the meatball ingredients with your hands (or a wooden spoon if you prefer) until well combined. Shape meat mixture into 1-2 inch balls using a cookie scoop (if available) and place on the prepared baking sheet. They can be close together as they won't spread. Bake for 14 minutes in a 400 degree oven.
  • In a 5-quart pot, heat olive oil over medium-high heat. Add chopped onion, carrots and celery and cook, stirring often, until softened; about 6 minutes. Stir in salt, pepper, dried thym and dried parsley.
  • Pour in chicken broth; stir to combine and bring to a boil. Reduce heat, cover and simmer for about 10-15 minutes.
  • Meanwhile, cook egg noodles according to package instructions. Drain and set aside.
  • Add meatballs, peas and cooked egg noodles to the pot and simmer until soup is heated through.