Tomato Soup with Turkey Meatballs

by Rachel on May 13, 2013

Tomato Soup with Turkey Meatballs

This is a light tomato soup combined with turkey meatballs. Total comfort food, the combination is filling but not heavy. There are a number of ways to prepare meatballs. Two options are to fry or bake them and then add them to a sauce or soup. This soup relies on a third method – which I find the simplest and least time consuming, which is to drop the raw meatballs into simmering soup or sauce and allow them to cook through in the soup. For me this method appeals because, a. it generates fewer dishes to wash, b. it takes less time, c. it uses no added fat. Truth be told, I’m all about fewer dishes. I look at some recipes and think – “No way, not making that, too many dishes.” It’s a pet peeve I have with the cookbooks written by famous chefs. They not only assume we all have a team of sous-chefs in our kitchen ready to chop 17 different ingredients, but they also assume we’re willing to wash every bowl and knife we own, twice. No thanks. Anyway, I digress. Try this soup, it tastes great and you won’t have to wash more than a dish or two.

Tomato Soup with Turkey Meatballs (six servings, can be doubled)


  • 1 large shallot, finely dice
  • 1 yellow onion, finely diced
  • ½ teaspoon red pepper flakes
  • 2 tablespoons olive oil
  • ½ lb raw Italian chicken or turkey sausage removed from casings
  • 1 cup dry white wine
  • 2 cups chicken stock
  • 1 teaspoon balsamic vinegar
  • 28-oz crushed tomatoes (I used fire roasted tomatoes)
  • 1 teaspoon salt


  • 1 lb. ground turkey
  • 1 egg lightly beaten
  • ½ cup Italian bread crumbs
  • ½ cup grated Parmesan cheese
  • ¼ cup finely chopped chives
  • 2 tablespoons fresh sage, finely chopped
  • ½ teaspoon salt

Heat the olive oil in a large skillet or sauté pan. Add the shallot, onion, red pepper flakes, and sausage and sauté for 10-12 minutes until the sausage is cooked all the way through. Add the wine, chicken stock, balsamic vinegar and tomatoes and bring to a simmer. Simmer 20-30 minutes.

While the soup is simmering make the meatballs. Blend together all of the meatball ingredients. This is easier to do when the meat isn’t exceptionally cold. Make sure everything is well integrated. Allow to sit while the soup finishes simmering.

Form meatballs with wet hands and drop into the simmering soup. Allow the soup to simmer an additional 20 minutes until the meatballs are cooked through. Serve with a piece of good crusty bread to dip into the soup.

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