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Turkey Meatball Soup

Turkey Meatball Soup


This is kind of a big deal. I'm going to let you in on a little family recipe. My mom has been making these meatballs for years. They are so delicious, require hardly any ingredients and are super easy to make. In fact, I whipped them together in under 10 minutes while watching the Bachelor this past Monday. Then threw them into a soup that also took minimal energy. As you can see, these early Bachelor episodes require most of my attention on Monday nights - PRIORITIES, AMIRIGHT?

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// Neglected to take a photo of the first batch of meatballs so here is the second batch about to be popped into the oven. Parchment paper makes this whole meatball making situation even easier! //



For soup: 

1 Tbsp E.V.O.O.

2-3 Carrots, chopped

1/2 Medium Onion, chopped

1-2 Celery, chopped

4 Garlic Cloves, minced

8 Cups low-sodium chicken broth - I use two of the Trader Joe's brand

1 Cup Couscous

6 oz. spinach, chopped - this is a whole bag of Trader Joe's baby spinach!

Parmesan (for serving)

Serves: 4-6

For meatballs:

1 lb ground turkey 

1/4 Cup Onion, chopped - I get these pre-chopped at Trader Joe's to save time!

1/4 Cup 2% Milk

1/2 Cup Break Crumbs

1 Beaten Egg

1 Garlic Clove

Salt / Pepper (teeny bit of salt!)

Other herbs I like to add: Garlic Powder, Parsley (dried), Basil (dried)



  1. Preheat oven to 350. 
  2. Throw all ingredients for meatballs into a large bowl, mix. 
  3. On a pan with parchment paper, make mini bit sized meatballs out of the mix (you don't want them too big since they are going in the soup). They won't grow in size while baking so you don't need to worry about them touching one another as they cook through in the oven. 
  4. Cook meatballs for 30 minutes. Set aside once done. 
  5. About 20 minutes into the meatballs cooking, in a large pot, add E.V.O.O over medium heat and add in carrots, onion, celery. Cook, occasionally stirring for 5 minutes or until veggies softened.
  6. Add in minced garlic cloves and cook for another minute or so. 
  7. Pour in all the chicken broth, pepper, (I didn't add salt since the broth was enough for our taste). Bring to a boil. 
  8. Add in couscous and spinach, bring to a low boil and cook covered for about 10 minutes or until cous cous is cooked through. 
  9. Bring to a simmer and add in meatballs. I like to keep the flame on low for about a minute so the meatballs become the same temp as the soup.
  10. Serve! (Parmesan is always a good addition for serving if you have some on hand)
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