Turkey Meatball Potato Soup

Description

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.

Ingredients

Meatballs

• 1 Large Egg
• 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
• 3/4 Teaspoon of Salt
• 1 Tablespoon of Olive Oil

Soup

• 1 Cup of Heavy Whipping Cream
• 2 Tablespoons of Butter
• 1 Medium Yellow of Onion
• 3 Celery Stalk(s)
• 3 Minced of Garlic Clove(s)
• 1/4 Cup of All-Purpose Flour
• 4 Cups of Bone Broth
• 1 1/2 lbs of Potatoes
• 1 Teaspoon of Dried Parsley
• 1/2 Teaspoon of Thyme
• 1 Teaspoon of Salt

Equipment

• Large Mixing Bowl
• Cookie Scoop
• Stock Pot/Dutch Oven
• Spoon
• Non Toxic Cutting Board
• Non Toxic Knife
• Dry Measuring Cups
• Liquid Measuring Cup
• Measuring Spoons

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.
• Scoop and roll the mixture into 1 tablespoon meatballs and place them in pot. Cook 6-8 minutes until browned. Remove from pot.
• Melt the butter in the same Dutch oven over medium heat.
• Add the diced onion and sliced celery and cook for 5 minutes until softened.
• Add the minced garlic and cook for 30 seconds.
• Sprinkle the flour over the vegetables and stir continuously for 1 minute.
• Slowly pour in the chicken bone broth while whisking until smooth.
• Add the potatoes, dried parsley, dried thyme, and salt.
• Bring the soup to a gentle boil, reduce the heat to medium low, and simmer uncovered for 12 minutes.
• 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.
• Reduce the heat to low and slowly stir in the heavy whipping cream.
• Cook for 3 minutes without boiling until the soup is creamy and heated through.
• Remove the Dutch oven from the heat and let the soup rest for 5 minutes before serving .

Notes