Description
This hearty Turkey Meatball Soup is a comforting and nutritious meal featuring tender turkey meatballs simmered in a rich broth loaded with barley, potatoes, carrots, mushrooms, and white beans. Seasoned with herbs and spices for a deliciously balanced flavor, this soup is perfect for a family dinner or meal prep, yielding 12 servings.
Ingredients
Scale
Soup Ingredients
- 10 cups chicken broth (or stock)
- 6 cups filtered water
- 1 cup barley (rinsed and drained)
- 5 medium potatoes, chopped into ½-inch cubes
- 1-2 medium carrots, grated
- 1 medium onion, finely diced
- ½ lb mushrooms (about 7 mushrooms), sliced
- 1 can white beans, drained and rinsed
- 1 Tbsp Mrs. Dash Seasoning (original or garlic flavored)
- 2 Tbsp dill, fresh or dried
- 1 tsp salt (plus more to taste)
- 1 Tbsp olive oil (to sauté mushrooms)
Meatball Ingredients
- 1 lb ground turkey (can use up to 1 ½ lbs)
- 1 large egg
- 1 tsp Mrs. Dash Seasoning
- 1 tsp salt
- ¼ tsp freshly ground black pepper
- ¼ medium onion, finely diced
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine the ground turkey, large egg, finely diced ¼ onion, 1 tsp Mrs. Dash seasoning, 1 tsp salt, and ¼ tsp freshly ground black pepper. Mix gently until all ingredients are evenly incorporated, being careful not to overwork the meat to keep the meatballs tender.
- Form Meatballs: Using your hands or a small cookie scoop, shape the mixture into small meatballs about 1 inch in diameter. Place them on a plate or tray and set aside while you prepare the soup base.
- Sauté Mushrooms: Heat 1 Tbsp olive oil in a large soup pot over medium heat. Add the sliced mushrooms and sauté for 4-5 minutes until they release their moisture and begin to brown. Remove the mushrooms from the pot and set aside.
- Build the Soup Base: To the same pot, add the finely diced onion, grated carrots, and sauté for about 3-4 minutes until softened. Pour in 10 cups chicken broth and 6 cups filtered water. Stir in the rinsed barley and bring the mixture to a gentle boil.
- Add Potatoes and Seasonings: Add the chopped potatoes, 1 Tbsp Mrs. Dash seasoning, 2 Tbsp dill, and 1 tsp salt to the pot. Reduce heat to a simmer and cook for about 15 minutes until the barley is tender and potatoes start to soften.
- Cook Meatballs in Soup: Carefully add the prepared turkey meatballs to the simmering soup one by one, taking care not to crowd the pot. Simmer the soup gently for about 15 minutes or until the meatballs are cooked through and the potatoes are tender.
- Add Mushrooms and Beans: Stir the sautéed mushrooms and the drained white beans into the soup. Cook an additional 5 minutes to heat everything through and let the flavors meld.
- Adjust Seasonings and Serve: Taste the soup and add additional salt or Mrs. Dash seasoning if desired. Serve hot as a wholesome, filling meal that can be stored refrigerated for leftovers.
Notes
- Use low-sodium chicken broth to control the salt content.
- Rinsing barley well before cooking helps remove excess starch for a better texture.
- You can substitute ground chicken or turkey sausage for variation.
- This soup stores well and tastes even better the next day as flavors meld.
- For a thicker soup, reduce the amount of water or simmer uncovered to concentrate flavors.
- Use fresh dill if available for a brighter herb flavor; dried dill works fine.
