Healthy Mediterranean Turkey Meatball Soup

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A girl with big dreams who left her hometown in Ohio to chase the sunshine and landed in Austin, Texas nearly 10 years ago. What started as being bored and hungry with a glass of wine, turned into a full-blown business venture.


Preparation: 20 minutes
Cooking: 25 minutes
Total: 45 minutes


For the Turkey Meatballs:

  • 1 lb ground turkey
  • 1/2 bunch fresh parsley
  • 1 bunch fresh mint
  • 1 bunch fresh dill
  • 1 egg
  • 3/4 cup plain breadcrumbs (or panko)
  • 3 garlic cloves, minced
  • 2 green onions, finely chopped
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 TBL olive oil (for frying)

For the Soup:

  • 1 cup orzo
  • 1 zucchini, chopped into 1/2 inch pieces
  • 1 yellow squash, chopped into 1/2 inch pieces
  • 1 TBL olive oil (for sautéing)
  • 48 oz chicken or vegetable broth


  1. Making the Meatballs:
    • Start by finely chopping the parsley, mint, and dill. Set aside some for garnish.
    • In a medium bowl, mix together the herbs, green onions, garlic, salt, pepper, breadcrumbs, and egg.
    • Incorporate the ground turkey and mix until well combined.
    • Shape the mixture into 1-inch meatballs and place them on a parchment-lined baking sheet.
    • Optional: Prepare meatballs a day or two ahead and store in the refrigerator in an airtight container.
  2. Cooking the Vegetables:
    • In a large pot, heat 1 TBL olive oil over medium heat.
    • Add the chopped zucchini and yellow squash, and sauté for 2-3 minutes, or until they start to sweat.
    • Remove the vegetables and set aside.
  3. Cooking the Meatballs:
    • In the same pot, add 2 TBL olive oil and warm over medium heat.
    • Add the meatballs, browning them for 2 minutes on each side.
  4. Making the Soup:
    • To the pot with meatballs, pour in the chicken or vegetable broth and the orzo.
    • Turn the heat to high. Once boiling, let it simmer for 7 minutes until the orzo is nearly al dente.
    • Add the sautéed vegetables back into the pot and cook for an additional 2 minutes.
    • Ladle the soup into bowls and sprinkle with the reserved fresh herbs.

Wine Pairing Tip:

The soup has a strong herbal flavor, which pairs beautifully with a wine like Sauvignon Blanc, known for its herbaceous qualities. Specifically, wines from the Loire Valley in France, labeled as Sancerre or Pouilly-Fumé, are ideal. Their flavors of lime, lemongrass, and crisp minerality will enhance the herbal notes of the soup and refresh your palate between bites.

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