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Turkey Meatball Soup


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Rate this recipe 4.3/5 (9 Votes)


  • 3 cups cut fresh green beans
  • 2 cups fresh baby carrots
  • 2 cups chicken broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon minced garlic
  • 2 cans (14-1/2 ounces each) Italian stewed tomatoes
  • 1 package (12 ounces) refrigerated fully cooked Italian turkey meatballs
  • 2 cups frozen corn


Servings 6
Preparation time 10mins
Cooking time 30mins
Adapted from


Step 1

In a large saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.

Add the tomatoes, meatballs and corn. Cover and cook over medium-low heat for 10 minutes or until meatballs are heated through. Serve immediately or transfer to freezer containers. May be frozen for up to 3 months.

To use frozen soup: Thaw in the refrigerator overnight. Transfer to a Dutch oven. Cover and cook over medium heat until heated through.
Yield: 6 servings.

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