Loaded with tender turkey meatballs, vegetables and barley, this hearty, comforting soup is healthy and filling too!
We are halfway through the first month of the new year. How is it going? If you’re like me, you probably feel as though you’ve fallen off of the healthy eating bandwagon a bit during the holidays. It’s time to get back on track and eat better again! In fact, after we came home from our vacation, the first thing I had my mind set on was to make something wholesome and delicious. And since it’s January, a warm, cozy, and hearty soup just seemed really appropriate.
Loaded with vegetables, barley, and tender turkey meatballs, this turkey meatball soup makes a nutritious one-bowl meal I feel really good eating. The ingredients are simple and yet the soup doesn’t take long at all to cook. This comforting bowl is perfect for a cold, winter evening — make it for dinner, then pack the leftovers for lunch the next day! I’ll definitely be making this again soon.
To add more flavor to the soup, I put in a piece of Parmesan cheese rind (I always save the rinds in a zip-top bag in the freezer). As it simmers, it imparts a subtle, savory richness to the soup. I also added barley to this soup in order to give it some chewy texture — it was a good choice because it helps thicken the soup. So delicious and comforting!
- 1 lb ground turkey
- 1 large egg, beaten
- ¼ cup breadcrumbs
- ¼ cup fresh parsley, chopped
- ¼ tsp garlic powder
- 1 tsp salt
- ¼ tsp black pepper
- 2 tbsps olive oil, divided
- 2 cloves garlic, minced
- 1 medium onion, diced
- 3 medium carrots, diced
- 2 stalks celery, diced
- 6 cups low-sodium chicken or turkey stock
- 1 cup cooked barley
- 1 bay leaf
- 1 piece Parmesan cheese rind (optional)
- 1 small bunch kale, coarsely chopped
- Salt and pepper, to taste
- In a large bowl, combine ground turkey, egg, breadcrumbs, parsley, garlic powder, salt and pepper. Mix with a wooden spoon or clean hands until well combined. Roll the mixture into 1-inch meatballs, forming about 20 to 22 meatballs.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook meatballs until browned, about 3 to 4 minutes. Drain on a paper towel-lined plate and set aside.
- Add remaining olive oil to a large Dutch oven or stockpot. Add garlic, onions, carrots and celery, and cook until the vegetables are tender, about 5 minutes.
- Stir in chicken stock, barley, bay leaf, Parmesan rind, and meatballs. Bring to a boil then simmer until meatballs are cooked through and the soup is slightly thickened, about 15 minutes. Stir in chopped kale until wilted, about 2 minutes. Serve immediately.
You know what really sets this turkey meatball soup apart? The bite-sized meatballs made with Jennie O Extra Lean Ground Turkey Breast! It’s 99% fat free, gluten-free and all natural, which makes it a great choice for making lightened up meatballs, meatloaf, and chili!
This post is sponsored by Jennie O as part of the Switch Circle program. As always, all opinions are my own. Thank you so much for reading and supporting this blog!