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Turkey Meatball Soup with Root Vegetables and Herbs
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large Pot
  • Mixing Bowl

Ingredients
  

  • 1 pound ground turkey
  • 1/2 cup breadcrumbs
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 tablespoon fresh thyme, chopped
  • 2 tablespoons fresh parsley, chopped (plus extra for garnish)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 parsnips, diced
  • 1 small sweet potato, diced
  • 6 cups chicken broth

Instructions
 

  • Combine the ground turkey, breadcrumbs, egg, minced garlic, thyme, 2 tablespoons parsley, salt, and pepper in a mixing bowl. Mix until just combined, then form into 1-inch meatballs.
  • Heat the olive oil in a large pot over medium heat. Add the meatballs and cook for 5 to 6 minutes, turning occasionally until lightly browned on all sides.
  • Add the onion, carrots, parsnips, and sweet potato to the pot. Stir and cook for 3 minutes to soften the vegetables slightly.
  • Pour in the chicken broth and bring the soup to a simmer. Reduce heat to low, cover, and cook for 20 minutes until the meatballs are cooked through and the root vegetables are tender.
  • Taste and adjust salt if needed. Ladle into bowls and top with the remaining chopped parsley before serving.

Notes

If the sweet potato pieces are larger than the carrots and parsnips, they may need an extra 5 minutes of simmering to reach the same tenderness. Leftovers keep well in the refrigerator for up to three days and reheat gently on the stove without breaking apart the meatballs. You can swap half the chicken broth for vegetable broth if you prefer a lighter base.
Course: Soup
Cuisine: American
Equipment: Large Pot, Mixing Bowl