Loving healthy, comfort food with this turkey meatball soup recipe! This one-pot meal is a spicy tomato-based soup loaded with tender turkey meatballs, butternut squash, cauliflower and carrots. A hearty, easy and flavorful stew the whole family will devour!

This is one of our favorite soup recipes centered around hearty turkey meatballs and lots of veggies! It’s wholesome and comforting, a total crowd-pleaser and will last in the fridge five days, making it perfect for meal prep too.😉
Lean ground turkey is a more affordable and healthier alternative to ground beef and it’s so versatile! Be sure to check out our Copycat Panera Turkey Chili, Cheesy Turkey Meatball Skillet and Turkey Sliders with Apple Rainbow Slaw!
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Why You’ll Love this Recipe
- Healthy, hearty and even better the next day!
- Done in one pot in one hour
- Customizable with vegetables you have on hand
- Budget-friendly using pantry ingredients
- Great for meal prep and freezer-friendly!
Ingredients
For the Meatballs
- Ground Turkey – I used lean white meat, but you can also use a blend of white with dark meat.
- Breadcrumbs – Whole-wheat panko was used here, or you can use plain.
- Seasoning – Roasted cumin, kosher salt and black pepper.
- Fresh Herbs – Parsley and thyme, or add fresh basil as well.
- Large egg
For the Soup
- Vegetables – Butternut squash, carrots, cauliflower and onion.
- Tomatoes – Crushed and diced tomatoes, or you can use tomato sauce.
- White wine – Used for deglazing the pot.
- Chicken broth – Turkey stock or vegetable broth can also be used.
- Seasoning – Lots of garlic, crushed red pepper flakes and bay leaves.
- Fresh Herbs
- Parmesan cheese
Cooking Steps
Make meatballs: Combine all the meatball ingredients in a large bowl. Form the turkey mixture into small meatballs, about 1 ½ inches in diameter and place on a prepared baking sheet.
Brown meatballs: In a Dutch oven or large pot, heat olive oil over medium-high heat. Working in batches, add meatballs to the pot in a single layer and brown on all sides. With a slotted spoon, transfer them to a clean plate and cover with aluminum foil to stay warm.
Cook Vegetables: Add all the veggies to the soup pot, season with salt and pepper and cook until softened. Add garlic and red pepper flakes and cook a minute or two until fragrant.
Deglaze: Pour in white wine and scrape bottom of the pot with a wooden spoon. Then stir in chicken stock, tomatoes, and add the bay leaf. Bring soup to a boil then reduce to medium heat.
Add back meatballs: Return meatballs to the pot and simmer until they’re cooked through and vegetables are tender. When done, adjust seasonings to taste.
Serve: Remove the turkey meatball soup from heat, stir in fresh herbs and lots of parmesan cheese. Now you just have to grab some bowls and a big ladle. Enjoy!
Recipe Tips
- Have a cup of water nearby to dip your fingers in occasionally when making the meatballs. It’s easier to roll the meatballs with wet hands to help keep the meat mixture from sticking to you.
- I like searing the meatballs in the pot for extra crispiness on the outside, but you can bake them instead in a 400°F oven for ten minutes.
- Let the meatballs sit at room temperature for 20-30 minutes before cooking so they cook more evenly.
- The uncooked meatballs can be made and refrigerated a day before making the soup or frozen up to three months. Let them thaw before proceeding with the recipe.
- Pinched for time? Store-bought frozen mini turkey meatballs will work in the recipe too.😉
Variations
As with all recipes, nothing is set in stone! You can turn this turkey meatball soup into one with pork meatballs, pasta and broccoli if you so choose.😉
- Protein – Use a different ground meat such as ground chicken, pork, veal or traditional beef meatballs.
- Pasta – Add cooked egg noodles or small pasta like orzo or ditalini. If you wilt in fresh spinach too, you’ll have classic Italian wedding soup!
- Carbs – You can toss in white beans, cooked rice or quinoa.
- Vegetables – Change up the veggies with mushrooms, zucchini, broccoli, kale or bok choy.
- Make it Creamy – Add some heavy cream or coconut milk to the tomato-based soup for richness.
- Spiciness – There’s so much flavor in this soup as it’s written, but individual servings can easily be kicked up with a few dashes of hot sauce.
Sides Dish Suggestions
While this healthy turkey meatball soup can certainly stand on its own as a complete meal, you may want to expand the menu. Here are a few side dish ideas!
- Italian Grilled Cheese Sandwich
- Roasted Brussels Sprouts & Green Beans
- Sweet Potato Fries
- Fresh Green Salad with Oranges & Avocado
Recipe FAQs
Ground turkey has a softer texture than beef so you don’t need to add too much liquid. You’re looking to strike the right balance between breadcrumbs and egg that doesn’t make the meatballs too soft or too dry. The recipe card below lists the amount for each.
It’s important to brown the meatballs on the stove or partially bake them in the oven before adding to a soup so they’ll hold their shape. They’ll finish cooking while the soup simmers and stir gently until they’re done.
Absolutely! Store cooled soup in an airtight container or resealable freezer bag and freeze up to 4 months. Thaw overnight in the refrigerator when ready to enjoy and reheat in a saucepan over medium heat or microwave.
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📋 Recipe
Turkey Meatball Vegetable Stew
Equipment
Ingredients
Meatballs
Stew
- 4 tablespoons olive oil, divided
- 12 ounces butternut squash, peeled and cubed
- 8 ounces carrots, peeled and chopped
- 2 cups cauliflower florets
- 1 yellow onion, chopped
- Kosher salt and pepper
- 1 tablespoon garlic, finely chopped
- ½ teaspoon crushed red pepper flakes (optional)
- ½ cup dry white wine
- 1 ½ cups turkey or chicken stock
- 3 cups Pomi chopped tomatoes or crushed tomatoes
- 1 14- ounce can diced tomatoes, drained
- 1 large bay leaf or 2 small
- ¼ cup fresh parsley, chopped
- 1 tablespoon fresh thyme leaves
- Freshly grated parmesan cheese
Instructions
Meatballs
- In a large bowl, mix all ingredients with your hands until well combined.
- Form mixture into meatballs about 1 ½ inches in diameter and place on a large parchment-lined, rimmed baking sheet.
- Makes 20-24 meatballs. Can be made 1 day ahead of making stew. Cover and chill.
Stew
- Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat.
- Add half of the meatballs to the pot in a single layer. Brown on all sides, about 8 minutes. Transfer meatballs to a plate and cover with aluminum foil to keep warm.
- Heat the remaining 2 tablespoons of olive oil and add the other half of meatballs to the pot. Brown on all sides and transfer to plate with the other meatballs.
- Add squash, carrots, cauliflower and onion to the pot. Season with salt and pepper, and cook to soften, about 5 minutes, stirring frequently.
- Stir in garlic and crushed red pepper flakes. Cook 1-2 minutes, stirring frequently.
- Add wine to deglaze the pot, scraping up browings. Let simmer 2 minutes.
- Stir in stock, Pomi tomatoes, diced tomatoes and bay leaf. Bring to boil and reduce to medium heat to simmer.
- Nestle meatballs into the pot. Cook 10-12 minutes until vegetables are tender and meatballs are cooked through.
- Remove from heat and stir in fresh parsley and thyme. Ladle into bowls and serve with parmesan and hot sauce, to taste. Enjoy!
Notes
Nutrition
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Michelle says
I've always got turkey in my freezer and this looks like the perfect recipe to make with it! So comforting and delicious!
Kim Peterson says
Thanks Michelle! Definitely one of my go-to's during the colder months!
Chelsey says
This spicy meatball turkey stew looks incredible! That broth looks so rich and flavorful and I love all of the vegetables. Perfect fall comfort dish!
Kim Peterson says
Thanks Chelsey! Loving soup and stew season!
Jas @ All that's Jas says
What a perfect fall comforr meal! I've never made stew with meatballs before, but this recipe will definitely change that and soon! Bonus that is packed with vegetables. Btw, I love Pomi products too. The best! 😊
Kim Peterson says
Thanks so much Jas! Hope you give it a try! I just started using Pomi and love them. 🙂
Ben|Havocinthekitchen says
Oh boy, this meatball vegetable stew looks and sounds splendid; so soul-warming and packed with the flavour and texture. I'd serve it with a lot of toasted bread too, to soak up all this wonderful sauce 🙂
Kim Peterson says
Yes the bread is a must! Thanks Ben!!