Turkey Meatball Soup

Making Turkey Meatball Soup Ahead

Keeps in the fridge for up to 3 days. The pasta softens as it stands.

How to Make Turkey Meatball Soup

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1. Mix the turkey, oats, egg, garlic, oregano, salt and pepper in a bowl until just combined. With wet hands, roll into 24 small meatballs and set them on a plate.

   Mark done

2. Heat the oil in a large pot over medium heat. Cook the onion, carrots and celery for 6 minutes, until soft. Add the garlic and cook for 1 minute.

   Mark done Start 6 min timer

3. Pour in the stock and tomatoes and bring to a simmer. Lower the meatballs in one at a time and simmer gently for 10 minutes, until cooked through.

   Mark done Start 10 min timer

4. Stir in the pasta and simmer for 8 minutes, until tender. Add the spinach and salt and cook for 2 minutes, until wilted. Scatter with the basil.

   Mark done Start 8 min timer

Worth Knowing

• Wet your hands for shaping; the mixture is sticky and wet hands stop it clinging.
• If you cook the pasta separately, add it to each bowl so it does not swell in the pot.
• Keep the broth at a gentle simmer once the meatballs are in, so they stay whole.

Good Alongside

A green salad · A slice of wholegrain bread · Fresh basil

Swaps and Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.
• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Questions About Turkey Meatball Soup

What's in a Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.