Mom’S Turkey Meatball Soup Recipe

Name: Mom’S Turkey Meatball Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole Carrots; 2 stalks Celery; 1 whole Medium Onion; 1 whole Medium Parsnip Root; 1/4 whole Celeriac Root; 2 whole Medium Potatoes; 4 quarts Water; 10 ounces, weight Package Of Frozen Greens (like Spinach, Kale Or Mustard Greens); 1 pound Ground Turkey Meat; 1 whole Egg; 1/3 cups Italian Seasoned Breadcrumbs; 2 leaves Bay Leaves; 1/4 teaspoons Dried Oregano; 1 whole Green Onion; 1 bunch Parsley, Chopped

Servings: persons

2 whole Carrots
2 stalks Celery
1 whole Medium Onion
1 whole Medium Parsnip Root
1/4 whole Celeriac Root
2 whole Medium Potatoes
4 quarts Water
10 ounces, weight Package Of Frozen Greens (like Spinach, Kale Or Mustard Greens)
1 pound Ground Turkey Meat
1 whole Egg
1/3 cups Italian Seasoned Breadcrumbs
2 leaves Bay Leaves
1/4 teaspoons Dried Oregano
1 whole Green Onion
1 bunch Parsley, Chopped

1
1. Dice all the veggies into small cubes. Try to get everything similar in size so it cooks up at the same time.
2
2. Put a 6-quart stock pot filled with 4 quarts of water over high heat. Add the frozen greens and all vegetables, except potatoes, and bring to a boil.
3
3. While you're waiting for the water to boil, make the meatballs. Mix turkey with egg and breadcrumbs. Season with salt and pepper. Mix just until uniform. Take a teaspoonful of turkey at a time, form a meatball, and set on a tray.
4
4. By the time all meatballs are formed, the greens should be completely thawed and the water should be boiling. Add meatballs one by one, then oregano, bay leaves, salt and pepper. Lower heat to a simmer and cook for about 20 minutes. At the 10 minute mark, add the potatoes.
5
5. The soup is done before the vegetables start falling apart. Remove the bay leaves. Add the fresh herbs, and serve.
6
Click on the related blog post link under the picture for pictures and notes from my mom about this recipe!

355

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 whole Carrots, 2 stalks Celery, 1 whole Medium Onion, 1 whole Medium Parsnip Root, and more.

Yes, Mom’S Turkey Meatball Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mom’S Turkey Meatball Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions