Turkey Meatball Potato Soup
Tender turkey meatballs, creamy potatoes, and celery create a rich, comforting soup with hearty texture in every spoonful. The savory herb broth finishes smooth and creamy with warm garlic flavor. Ground turkey provides lean protein without making the soup overly heavy. Potatoes and celery add potassium, fiber, and satisfying carbohydrates.
Soup
6 Servings
15 mins
35 mins
50 mins
Equipment
Large Mixing Bowl
Cookie Scoop
Stock Pot/Dutch Oven
Spoon
Non Toxic Cutting Board
Non Toxic Knife
Dry Measuring Cups
Measuring Spoons
Ingredients
Meatballs
1 Large Egg, Room Temperature
1 lb of Ground Turkey
1/3 Cup of Breadcrumbs
1 Teaspoon of Garlic Powder
1 Teaspoon of Onion Powder
1 Teaspoon of Dried Parsley
1/2 Teaspoon of Thyme, Dried
3/4 Teaspoon of Salt
1 Tablespoon of Olive Oil
Soup
1 Cup of Heavy Whipping Cream, Room Temperature
2 Tablespoons of Butter
1 Medium Yellow of Onion, Diced
3 Celery Stalk(s), Sliced
3 Minced of Garlic Clove(s)
1/4 Cup of All-Purpose Flour
4 Cups of Bone Broth, Chicken
1 1/2 lbs of Potatoes, Yukon Gold, Diced
1 Teaspoon of Dried Parsley
1/2 Teaspoon of Thyme, Dried
1 Teaspoon of Salt
Instructions
-
Bring ingredients to room temperature.
-
Heat olive oil in stock pot or Dutch oven on medium heat.
-
Add the egg, ground turkey, breadcrumbs, garlic powder, onion powder, dried parsley, dried thyme, and salt to the large mixing bowl and combine.
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Scoop and roll the mixture into 1 tablespoon meatballs and place them in pot. Cook 6-8 minutes until browned. Remove from pot.
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Melt the butter in the same Dutch oven over medium heat.
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Add the diced onion and sliced celery and cook for 5 minutes until softened.
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Add the minced garlic and cook for 30 seconds.
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Sprinkle the flour over the vegetables and stir continuously for 1 minute.
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Slowly pour in the chicken bone broth while whisking until smooth.
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Add the potatoes, dried parsley, dried thyme, and salt.
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Bring the soup to a gentle boil, reduce the heat to medium low, and simmer uncovered for 12 minutes.
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Return the turkey meatballs to the Dutch oven and simmer for 8 to 10 minutes until the potatoes are fork tender and the meatballs reach 165°F.
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Reduce the heat to low and slowly stir in the heavy whipping cream.
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Cook for 3 minutes without boiling until the soup is creamy and heated through.
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Remove the Dutch oven from the heat and let the soup rest for 5 minutes before serving .
Notes
Mix the turkey only until combined to keep the meatballs tender
Use a cookie scoop to keep every meatball the same size
Cut the potatoes into equal pieces so they cook evenly
Keep the soup below a boil after adding the cream to prevent separation
Phase:
Luteal- turkey, potatoes, cream, and warm broth provide satisfying protein, carbohydrates, and fats that complement the increased appetite commonly associated with this phase
Season:
Fall- creamy broth, tender potatoes, savory herbs, and hearty meatballs create a warming meal for cooler weather
Storage:
Store in an airtight glass container in the refrigerator for up to 4 days