Equipment Needed
- Large soup pot or Dutch oven
- Medium mixing bowl
- Baking sheet (optional, for browning meatballs)
- Wooden spoon or spatula
- Measuring cups and spoons
- Ladle
- Cheese grater
Step-by-Step Instructions
I always start by making the meatballs. In my mixing bowl, I combine the ground turkey, breadcrumbs, grated Parmesan, egg, Italian seasoning, minced garlic, salt, and pepper. I use my hands to gently mix everything until just combined—overmixing will make the meatballs tough. Then, I roll the mixture into small, bite-sized balls, about 3/4-inch in diameter. I place them on a plate. The first time, I made them too big, and they were overwhelming in the soup; small is definitely the way to go.
Next, I heat the olive oil in my large soup pot over medium heat. I add the diced onion, carrots, and celery with a pinch of salt. I sauté them for about 7-8 minutes, until the onions are translucent and the vegetables have started to soften. This step, called sweating the aromatics, builds the flavor foundation of the entire soup. Then, I stir in the minced garlic and cook for just one more minute until fragrant. The smell at this point is absolutely heavenly.
Now, for the broth. I pour in the chicken broth and add the bay leaf. I bring the whole pot to a gentle simmer. Here’s my preferred method: I carefully drop the raw turkey meatballs directly into the simmering broth. I let them cook for about 8-10 minutes. They will float to the top when they’re nearly done. I’ve tried browning them in a skillet first, and while it adds color, it’s an extra pan to wash and can sometimes make them a bit drier. Poaching them in the broth keeps them incredibly tender and infuses the broth with their flavor.(See the next page below to continue…)