Turkey Meatball Soup

It looks like Punxsutawney Phil was correct with his prediction this year that we will have a late Spring. We woke up to snow today in South Bend, so we decided we would be enjoying a cozy Saturday indoors. I started my day by building my new Sauna pod, and I’m so happy with myself, because it turned out great!

I’m not sure if I’m more excited about the pod, or if Fermat and Sophie (our fluff babies) are more excited about the box it came in! They were my little helpers today. 😁

After finishing up with all the drilling, hammering, and building, I was HUNGRY! I decided to make a nice delicious and warming soup to warm our hearts and bellies while we enjoy the rest of our day! Anybody that follows Loving and Laughing’s recipes knows that I can never get enough soup!!! I just love it so much – the warmth, the heartiness, the versatility of flavors, …everything about soup and stew, I LOVE!

This turkey meatball soup is really delicious, and I was surprised at how filling it is. Probably because of the punch of protein that the ground turkey provides, but regardless, it makes for a perfectly tasty and filling lunch or dinner! At any rate, I was grateful for the filling quality of it, because it completely satisfied the appetite I had worked up all morning!

Okay, let’s get to this recipe!



For the meatballs

  • 1 lb. ground turkey
  • 2oz. soft goat cheese
  • 1/3 cup gluten free oat bran
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dried parsley
  • 1/4 tsp. garlic powder
  • 1/4 tsp. sea salt
  • Olive oil for cooking

For the soup

  • 1 Tbsp. olive oil
  • 1 red onion, chopped
  • 1 cup chopped carrots
  • 1 1/2 cups chopped celery
  • 1/4 tsp. garlic powder
  • 1/2 tsp. dried thyme
  • 2 bay leaves
  • 4 cups chicken stock
  • 1 cup water
  • 3 cups baby spinach
  • shredded hard goat cheese and fresh parsley for garnish and serving


1.)  First, prepare the meatballs.  Stir together all the meatball ingredients. besides the oil. Mix until well combined, then form 1 inch meatballs with the mixture.

2.) In a large pot, heat about 1 Tbsp. of olive oil over medium heat.  Add the meatballs in batches and cook till the sides of the meatballs are browned.  Transfer to a plate and set aside.

3.) In the same pot that you cooked the meatballs in, heat another tablespoon of olive oil.  Add the onion, carrots, and celery, and cook for about 5 minutes.  Stir in the garlic powder and thyme and cook for an additional minute.  Add the chicken stock, water and bay leaves and bring to a boil.

4.) Add the meatballs and simmer for 10-15 minutes until the meatballs are cooked through.  Add the spinach and cook until completely wilted (about 2-3 minutes).

5.) Transfer to bowls.

6.) Season with sea salt and pepper.  Shred some hard goat cheese over the soup and garnish with fresh parsley.

Doesn’t that look ridiculously good!  Well, it tastes just as good as it looks!  Enjoy! 🙂

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