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The meatballs are the real stars of this turkey meatball soup; you will savor each one. Make a big pot for your family and enjoy it all week (if it lasts that long).
My sister Tanya is a great home cook. She is always discovering something new and delicious and sharing it with us. Tanya showed us how to make this soup. It’s very tasty and healthy too! It’s one of those soups you don’t get tired of.
Ingredients for Turkey Meatball Soup:
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 pound (about 7) mushrooms, sliced
1 can white beans
1 Tbsp Mrs Dash (original or garlic flavored)
2 Tbsp dill
1 tsp salt + more to taste
Olive oil to saute mushrooms
Ingredients for Meatballs:
1 to 1 ½ pounds ground turkey
1 large egg
1 tsp Mrs. Dash
1 tsp salt
1/4 tsp freshly ground black pepper
1/4 medium onion, finely diced
How to Make meatballs:
1. Combine all of the ingredients for meatballs in a large bowl and mix well.
2. Roll the meat into ¾ -inch balls (gumball size) and place on a large cutting board.
Note: We usually buy a 3 lb pack of ground turkey and make double the meatballs to freeze half for next time. But make sure to thaw completely before putting frozen meatballs in the soup.
How to Make Turkey Meatball Soup:
1. In a large pot, combine broth with water and bring it to boil. Add barley and boil for 12 minutes before adding potatoes.
2. While barley is cooking, prep all your vegetables.
3. After 12 minutes passed, add diced potatoes and cook for around 20 more minutes.
4. In a large skillet, heat 1 to 2 Tbsp olive oil and sauté onion 4 to 5 minutes until light brown. Next add some carrots, saute for 3 minutes until soft. Add mixture in the soup.
5. In the same skillet, add more olive oil and sauté mushrooms 5 to 6 minutes until soft, than add them in the soup.
6. Add can of beans with juice (don’t drain), 1 Tbsp of Mrs. Dash, following by meatballs and boil for 5 minutes. Meatballs will float to the top.
7. When meatball flow to the top, finish the soup with 2 Tbsp of dill and 1 tsp of salt.
Enjoy 😀
Turkey Meatball Soup
Ingredients
Ingredients for Soup:
- 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 pound mushrooms, (about 7 mushrooms)
- 1 can white beans
- 1 Tbsp Mrs Dash Seasoning, original or garlic flavored
- 2 Tbsp dill
- 1 tsp salt , plus more to taste
- 1 Tbsp Olive oil , to saute mushrooms
Ingredients for Meatballs:
- 1 lb ground turkey, (can use up to 1 1/2 lbs)
- 1 large egg
- 1 tsp Mrs. Dash
- 1 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/4 medium onion, finely diced
Instructions
How to Make meatballs:
- Combine all of the ingredients for meatballs in a large bowl and mix well.
- Roll the meat into ¾ -inch balls (gumball size) and place on a large cutting board.
How to Make the Soup:
- In a large pot, combine broth with water and bring it to boil. Add barley and boil for 12 minutes before adding potatoes. While barley is cooking, prep all your vegetables.
- After 12 minutes passed, add diced potatoes and cook for around 20 more minutes.
- In a large skillet, heat 1 to 2 Tbsp o olive oil and sauté onion 4 to 5 minutes until light brown. Next add some carrots, saute for 3 minutes until soft. Add mixture in the soup.
- In the same skillet, add more olive oil and sauté mushrooms 5 to 6 minutes until soft, than add them in the soup.
- Add can of beans with juice (don't drain), 1 Tbsp of Mrs. Dash, following by meatballs and boil for 5 minutes. Meatballs will float to the top.
- Finish the soup with 2 Tbsp of dill and 1 tsp of salt.
Enjoy 😀
Nutrition Per Serving
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I have fresh dill in my garden. Would I just use more the recipe calls for since I’m assuming that is for dried dill?
Hi Lisa. You can typically use 1 tablespoon of fresh dill for every 1 teaspoon of dried dill.