Cheesy Turkey Meatball Soup
This Turkey Meatball Soup is a warm, comforting, and flavorful soup recipe you’ll love serving for family dinner. The meatballs are soft and juicy, hearty enough to be a full dinner with no extra sides needed. With basic ingredients you surely have on hand, this recipe is ready in just 45 minutes.
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If you’re planning to serve this Turkey Meatball Soup for dinner, pair it with my Pull-Apart Bread Loaded with Bacon and Cheese and Roasted Bacon-Wrapped Asparagus Bundles for a cozy, well-balanced meal.
How to Make Cheesy Turkey Meatball Soup
Ingredients you’ll need for this recipe
Step by Step Guide
1. In a mixing bowl, combine the ground turkey, half the diced onion, breadcrumbs, and half of the seasonings. Mix it all together.
2. In a soup pot, heat 1 tbsp of olive oil and sauté the remaining onion, celery, and grated carrot for about 5 minutes until soft and fragrant.
3. Add in your broth, the rest of the spices, and the diced potatoes. Let it simmer for about 15 minutes while you get those meatballs ready.
4. Roll the turkey mixture into 1-inch balls. (If it’s sticking, wet your hands a bit to make rolling easier!)
5. In a skillet, heat the remaining tablespoon of olive oil and cook the meatballs for about 7 minutes, turning occasionally, until they’re golden and cooked through.
6. Transfer the cooked meatballs into the soup pot. Stir in the cream cheese spread until it’s all melted and creamy. Let everything simmer together for another 10 minutes.
Serve and Enjoy!
Serve it up hot! Add a sprinkle of fresh herbs like parsley or chives on top if you’ve got them, and enjoy a warm bowl of goodness.
Important Recipe Notes
- Use gloves or wet hands when rolling the meatballs to prevent sticking and make shaping easier.
- Grating the carrot helps it blend smoothly into the soup and adds natural sweetness.
- Sautéing the veggies first builds flavor—don’t skip this step!
- If you want a thicker soup, let it simmer uncovered for a few extra minutes after adding the cream cheese.
- If you don’t have cream cheese spread, you can use block cream cheese—just make sure it’s fully softened.
- You can prep the meatballs ahead of time and store them in the fridge for up to 24 hours before cooking.
- Chicken or vegetable broth both work great—use what you have on hand.
Cheesy Turkey Meatball Soup
Ingredients
- ½ lb ground turkey
- ⅓ cup breadcrumbs
- 1 carrot grated
- 1 onion diced (divided)
- 1 celery stalk finely chopped
- 3 potatoes peeled and diced
- 2 tbsp olive oil
- 1 cup cream cheese spread
- 1 tsp salt
- ½ tsp granulated garlic
- ½ tsp ground coriander
- 3 cups chicken or vegetable broth
Instructions
- In a mixing bowl, combine the ground turkey, half the diced onion, breadcrumbs, and half of the seasonings. Mix it all together.
- In a soup pot, heat 1 tbsp of olive oil and sauté the remaining onion, celery, and grated carrot for about 5 minutes until soft and fragrant.
- Add in your broth, the rest of the spices, and the diced potatoes. Let it simmer for about 15 minutes while you get those meatballs ready.
- Roll the turkey mixture into 1-inch balls. (If it’s sticking, wet your hands a bit to make rolling easier!)
- In a skillet, heat the remaining tablespoon of olive oil and cook the meatballs for about 7 minutes, turning occasionally, until they’re golden and cooked through.
- Transfer the cooked meatballs into the soup pot. Stir in the cream cheese spread until it’s all melted and creamy. Let everything simmer together for another 10 minutes.
- Serve it up hot! Add a sprinkle of fresh herbs like parsley or chives on top if you’ve got them, and enjoy a warm bowl of goodness.
