Hearty Meatball Soup I

Hearty Meatball Soup I

53 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    50 m
  • Ready In

    1 h 20 m
Gayle Wagner
Recipe by  Gayle Wagner

“Ground turkey is used for the meatballs in this hearty, easy soup. It's a quick, filling main dish in the winter months.”

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Adjust Servings

Original recipe yields 6 servings



  1. Mix together the ground turkey, egg, onion, garlic salt, and pepper. Form meatballs using a tablespoon measure.
  2. Heat the oil in a skillet over medium heat. Brown meatballs in oil. Transfer meatballs to a paper towel to drain.
  3. In a soup pot, dissolve the bouillon cube in the boiling water. Stir in the undiluted mushroom soup. Add the carrots, celery, onion, and corn. Add the meatballs to the soup, and bring to a boil. Reduce heat, and simmer 25 to 30 minutes.

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Reviews (53)

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Awesome! My family loves hearty soups, so I made a few changes and additions. I didn't have onion, so I added some dry onion soup mix to the meatballs. I also added some worcestershire sauce to the meatballs and a few dashes to the soup. I used about 3 cups of water and one Tbsp. of beef bouillon (equal to about 3 cubes, I think) to make the soup. I also added a can of diced tomatoes and a half cup of rice. I waited until the very end to add the low-sodium cream of mushroom soup. Everyone in my family raved, even my picky 4 year old! My two year old even ate a whole bowl and my 6 year old had three helpings! This one is a real keeper!

Shelley W

Shelley W

This is an excellent soup! It’s very hearty, tasty and low in fat. I did tweak it a bit to add a little more flavor and reduce the fat even more… First, I used about ½ cup minced onion and about 2 tbs. fresh minced garlic in the meatballs. Second, there is no need to cook the meatballs in oil if you have a good non-stick pan. And finally I used non-fat chicken stock and non-fat cream of mushroom soup. This is excellent and I will definitely be making it again!



This soup was very good. I added onion soup mix in addition to two bouillon cubes, and added a teaspoon of worcestshire sauce to give it a little added kick. I also used less carrots and celery than the recipe called for, with no sacrifice in flavor. This is a keeper recipe.

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Amount Per Serving (6 total)

  • Calories
  • 260 cal
  • 13%
  • Fat
  • 13 g
  • 20%
  • Carbs
  • 20 g
  • 6%
  • Protein
  • 17.3 g
  • 35%
  • Cholesterol
  • 95 mg
  • 32%
  • Sodium
  • 898 mg
  • 36%

Based on a 2,000 calorie diet



previous recipe:

Hearty Hamburger Soup


next recipe:

KK's Italian Meatball Soup