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Turkey Meatball, Kale and Barley Soup

Loaded with tender turkey meatballs, vegetables and barley, this hearty, comforting soup is healthy and filling too!
Servings 4 to 6
Author Karen @ The Tasty Bite

Ingredients

For the meatballs:

  • 1 lb ground turkey
  • 1 large egg beaten
  • 1/4 cup breadcrumbs
  • 1/4 cup fresh parsley chopped
  • 1/4 tsp garlic powder
  • 1 tsp salt
  • 1/4 tsp black pepper

For the soup:

  • 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

Instructions

  • 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.