Turkey Meatball Soup

The simple addition of meatballs -- flavored with fresh thyme, oregano, and parsley -- to homemade chicken stock makes this soup a big hit with children.

  • Servings: 10

Source: Martha Stewart Living, January 2003


  • 1 package ground turkey (about 1 pound 6 ounces)
  • 1 small onion, finely chopped
  • 1/4 cup plain breadcrumbs, preferably homemade
  • 1 large egg, lightly beaten
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 tablespoon chopped fresh thyme leaves, or 1 teaspoon dried
  • 2 teaspoons chopped fresh oregano leaves, or 1/2 teaspoon dried
  • Coarse salt and freshly ground pepper
  • 1 tablespoon olive oil
  • 2 1/2 quarts Basic Chicken Stock for Chicken and Kale Soup


  1. In a medium bowl, combine turkey, onion, breadcrumbs, egg, Worcestershire sauce, parsley, thyme, and oregano; season with salt and pepper. Mix with your hands just until combined.

  2. Pinch off about 1 tablespoon of the turkey mixture, and shape into a 1-inch ball. Repeat with remaining turkey mixture, placing the meatballs on a rimmed baking sheet. Cover with plastic wrap; freeze until firm, about 2 1/2 hours.

  3. When ready to cook, remove meatballs from freezer, and let stand at room temperature until slightly soft on the outside, about 20 minutes. In a large skillet, heat oil over medium heat, and add meatballs. Cook, stirring occasionally, until well browned on the outside and almost cooked through. Transfer meatballs to a paper-towel-lined plate to drain.

  4. Place chicken stock in a large shallow saucepan; bring to a boil over medium-high heat. Season with salt and pepper. Add the meatballs, working in batches if necessary. Reduce heat; simmer until meatballs are cooked through, about 10 minutes. To serve, spoon four or five meatballs into each soup bowl, and ladle stock over top. Serve hot.

Cook's Notes

Uncooked meatballs can be frozen for up to two months. Store individual servings in resealable plastic bags or airtight containers; you will need four or five meatballs per serving.


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