Turkey Meatball and White Bean Soup


Winter is for soup and warm bread. This was a hit the first time I made it, and now my family asks me weekly in the winter, “When are you going to make meatball soup?” I oblige them often because I am crazy about this soup. Make it this Sunday for your family dinner!

What Kitchen Tools Do I Need for Soup Making?

As I always say, the key to good cooking is good ingredients and good equipment. I put together this  Soup Making Essentials guide. It has all the tools you need to make this amazing turkey meatball and white bean soup.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Turkey Meatball and White Bean Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Stefanie
  • Prep Time: 45 mins
  • Cook Time: 1 hour, 30 mins
  • Total Time: 2 hours 15 minutes
  • Yield: 68 servings 1x
  • Category: Soup




  • 1 pound ground turkey
  • 1 pound sweet Italian turkey sausage, casings removed
  • 2/3 cup of unseasoned bread crumbs
  • 1/2 cup Pecorino Romano cheese, shredded
  • 1/2 cup Parmesan cheese, shredded
  • 3 garlic cloves, finely chopped
  • 1 large egg, lightly beaten
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper


  • 3 carrots, chopped
  • 2 celery stalks, chopped
  • 1 onion, chopped
  • 2 tablespoons olive oil
  • 12 cups chicken broth
  • 1/2 cup dry white wine
  • 15 ounce can white beans
  • 1/2 cup small pasta, like Farfalline, Tubetini, or stars

Extra Equipment & Accessories:

  • Parchment paper
  • Meat thermometer (Not a must but it is one of my favorite kitchen tools. You never have to guess if poultry or any other meat is done again with a meat thermometer.)


1. Preheat the oven to 325 degrees.

2. For the meatballs, place ground turkey and sausage, bread crumbs, cheeses, garlic, egg,  salt and pepper in a bowl and combine all ingredients thoroughly.

3. Roll meatballs into 2 inch balls and drop onto parchment lined cookie sheets. Bake for 25 – 30 minutes or until meatballs are 165 degrees in the center. (If you don’t have a thermometer, cut open a meatball and make sure there is no pink in the middle. Also, get a meat thermometer.)

4. While the meatballs cook, heat the olive oil over low-medium heat in a large soup pot. Add carrots, celery and onion and cook until soft, 5-7 minutes, stirring occasionally. Add chicken broth and wine and bring to a boil. Add beans and pasta and return soup to a boil for 6 – 8 minutes. Turn soup down to low and simmer for at least an hour.

Serve with warm bread.

What do you Think?

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Your custom text © Copyright 2020. All rights reserved.