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Tomato Soup with Turkey Meatballs
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Source: https://recipheon.com/en/recipes/soups/tomato-soup-with-turkey-meatballs
About this recipe
Tomato soup with turkey meatballs is a hearty combination of broth, tomato passata, and tender meatballs in place of the usual add-ins. Ground turkey mixed with egg and breadcrumbs makes soft, light meatballs that pair well with the tomato base. Tomato passata provides the tomato flavor, while broth brings everything together into a satisfying meal. This filling variation remains mild and straightforward to prepare.
Ingredients
1 liter broth
500 ml tomato passata
200 g ground turkey
1 tablespoon breadcrumbs
1 egg
1/2 teaspoon salt
1/4 teaspoon black pepper
Steps
Briefly mix the ground turkey with the egg, breadcrumbs, salt and pepper in a bowl, just until evenly combined. Take small, similar portions and shape into walnut-sized meatballs. Slightly damp hands make the soft mixture easier to handle. Avoid adding breadcrumbs unnecessarily; extra breadcrumbs change the proportions and firmness of the meatballs.
Combine the broth and passata in a wide saucepan and bring to a gentle boil. Add the meatballs one at a time, leaving room around them. Reduce the heat after adding them and cook for 12–15 minutes from when the gentle simmer resumes. Avoid vigorous stirring at first so the soft mixture does not break apart. Use a thermometer to check the center of one of the largest meatballs: it should reach at least 74°C. Cook longer if needed.
Divide the cooked meatballs between four portions and pour over the hot soup. Serve when the meat is fully cooked and the balls hold their shape. Floating alone does not replace checking their centers.
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