One-Pot Meals

Turkey Meatball and White Bean Soup

Turkey Meatball and White Bean Soup

Turkey meatball and white bean soup is a cozy pot of dinner with enough structure to feel satisfying and enough broth to stay light. The meatballs are simple—ground turkey, breadcrumbs, Parmesan, garlic, and parsley—and they simmer directly in a savory broth with carrots, celery, white beans, and greens. There is no separate frying step, which keeps the recipe weeknight-friendly and lets the meatballs stay tender. Serve it with toast, a spoonful of extra Parmesan, or nothing more than a quiet table and a deep bowl.

Ingredients

  • 1 pound ground turkey
  • 1/2 cup plain breadcrumbs
  • 1/3 cup finely grated Parmesan cheese, plus more for serving
  • 1 large egg
  • 3 garlic cloves, minced and divided
  • 1/4 cup chopped fresh parsley, divided
  • 1 1/2 teaspoons kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 small yellow onion, diced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 6 cups low-sodium chicken broth
  • 2 cans cannellini beans, drained and rinsed
  • 1 teaspoon dried Italian seasoning
  • 3 packed cups chopped escarole, kale, or spinach
  • 1 tablespoon fresh lemon juice

Instructions

  1. In a medium bowl, combine the ground turkey, breadcrumbs, Parmesan, egg, half of the minced garlic, 2 tablespoons parsley, 3/4 teaspoon salt, and black pepper. Mix gently with a fork or clean hands until just combined.
  2. Roll the mixture into small meatballs, about 1 tablespoon each. You should have roughly 24 to 28 meatballs. Place them on a plate while you start the soup.
  3. Warm the olive oil in a large Dutch oven or soup pot over medium heat. Add the onion, carrots, and celery. Cook for 6 to 8 minutes, stirring occasionally, until the vegetables begin to soften.
  4. Add the remaining garlic and Italian seasoning. Cook for 30 seconds, stirring constantly so the garlic does not brown.
  5. Pour in the chicken broth and add the remaining 3/4 teaspoon salt. Bring the broth to a gentle boil, then reduce to a steady simmer.
  6. Carefully lower the meatballs into the simmering broth one at a time. Do not stir aggressively for the first 5 minutes; this helps the meatballs set.
  7. Simmer for 12 minutes, then add the cannellini beans. Continue simmering for 8 to 10 minutes, until the meatballs are cooked through and the vegetables are tender.
  8. Stir in the greens and cook for 2 to 4 minutes, depending on the type used. Spinach wilts quickly, while kale or escarole may need a bit longer.
  9. Finish with lemon juice and the remaining parsley. Taste and adjust salt, pepper, or lemon before serving with Parmesan.