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Turkey Meatball Soup Recipe

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Course All Recipes, Dinner, Lunch, Main Dish, Soup/Stew/Chili
Cuisine All, Bodybuilding Friendly
Servings 6
Calories 277 kcal


  • 1 lb 99% lean ground turkey
  • 1/3 cup uncooked brown rice
  • 1/4 cup parsley chopped
  • 1/4 tsp cilantro chopped
  • 1/2 tsp cumin
  • 1 1/2 tsp salt
  • 1 large egg lightly beaten
  • 1 tbsp olive oil
  • 1 yellow onion chopped
  • 1 garlic clove minced
  • 3/4 tsp chili powder
  • 3/4 tsp ground cumin
  • 4 cups chicken broth low sodium
  • 3 cups water
  • 2 carrots sliced crosswise, 1/4 inch discs
  • 2 roma tomatoes chopped coarsley
  • 2 tbsp tomato paste
  • 1 zucchini diced large
  • 4 wedges laughing cow light creamy swiss cheese
  • 3 tsp hot sauce
  • 1 oz blue corn tortilla chips
  • 1 lime sliced into 4 wedges


  • Using your hands, combine the turkey with the next 6 ingredients (through egg) in a medium bowl and place in the refrigerator.
  • Heat the oil in a large pot over medium heat until shimmering. Add the onion, garlic, chili powder and cumin and cook, stirring occasionally, until the onion has softened, about 5 minutes.
  • Add broth and water, increase heat to high and bring to a simmer.
  • Add carrots, tomatoes and tomato paste to the broth, stir to combine and return to a simmer.
  • Reduce heat to medium-low and roll heaping tablespoons of meat into 1-inch balls, wetting your hands as necessary to prevent sticking, and carefully drop meatballs into the soup. Return to a simmer and cover the pot with a lid. Cook for 15 minutes.
  • Add the zucchini and simmer uncovered until the zucchini is tender, about 10 minutes.
  • Stir in cheese, hot sauce and oregano.
  • Serve with cilantro, tortilla chips and a wedge of lime.


Calories: 277kcalCarbohydrates: 22gProtein: 21gFat: 10gFiber: 3g
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