Mexican Turkey Meatball Soup with Cilantro
Savory ground turkey meatballs simmered in a cumin-spiced broth with black beans, tomatoes, corn, and peas. This comforting soup balances smoky paprika and chili powder with bright cilantro and jalapeño heat. Serve with avocado, tortilla strips, and fresh herbs for texture and richness. Perfect for weeknight dinners or meal prep; the two-hour simmer develops deep flavors while keeping meatballs tender. This version adds Greek yogurt to the meatball mixture for moisture and includes quinoa flour as a binder, making it heartier than typical versions.
Ingredients
- 1 pound ground turkey
- ½ cup shredded sharp cheddar cheese
- ½ cup seasoned breadcrumbspanko1:1glutenadds gluten
crispier meatballs
- 1 egg
- 2 tablespoon fresh cilantro, chopped
- 1 tablespoon plain Greek yogurt
- 1 dash Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- 1 dash canola oil
- 1 onion, diced
- 2 jalapeno pepper, diced
- ½ cup frozen corn kernels
- ½ cup frozen green peas
- 1 ½ tablespoon quinoa flourcornstarch1:1thickener
neutral flavor
- 1 tablespoon tomato paste
- 1 dash tomato vinegar
- 1 can black beans, drained and rinsed
- 1 quart chicken stock
- 1 can crushed tomatoes
- 1 pinch salt
- avocado, sliced(optional)
- tortilla strips(optional)crushed tortilla chips1:1topping
crunchier
- fresh cilantro, for garnish(optional)
Instructions
- 1
Combine ground turkey, cheddar cheese, breadcrumbs, egg, cilantro, Greek yogurt, Worcestershire sauce, salt, chili powder, smoked paprika, and ground cumin in a large bowl.
- 2
Mix thoroughly with clean hands until just combined.
- 3
Scoop two tablespoons of mixture and roll into tight balls; repeat until all mixture is formed into 16 meatballs.
- 4
Heat canola oil in a large dutch oven over medium-high heat.
- 5
Brown meatballs in two batches of eight, turning gently until golden crust forms on all sides.
- 6
Remove meatballs and set aside.
- 7
Add diced onion, jalapeños, frozen corn, and frozen peas to pot; cook until soft and fragrant, about one minute.
- 8
Stir in quinoa flour and cook for one minute.
- 9
Add tomato paste and cook one minute while stirring.
- 10
Deglaze pot with tomato vinegar while scraping up browned bits; add Worcestershire sauce.
- 11
Pour in black beans, chicken stock, and crushed tomatoes; add salt to taste.
- 12
Gently return meatballs to pot and bring to boil.
- 13
Reduce heat to low and simmer for two hours.
- 14
Ladle into bowls and top with avocado slices, tortilla strips, and fresh cilantro.
Tips
Scoop meatballs with a two-tablespoon cookie scoop for consistent sizing and even cooking throughout the soup.
Brown meatballs gently in batches to develop flavor without overcrowding the pot; they finish cooking in the simmering broth.
Stir occasionally during the final simmer to prevent sticking and ensure even flavor distribution.
Good to Know
Refrigerate in airtight container up to three days. Freeze up to two months; thaw overnight in refrigerator before reheating.
Prepare meatballs up to six hours ahead; refrigerate on tray covered. Make full soup one day ahead; flavors improve.
Ladle into bowls and garnish generously with avocado, tortilla strips, and fresh cilantro. Serve with lime wedges and hot sauce on the side.
Common Mistakes
Do not skip the two-hour simmer to avoid tough meatballs and underdeveloped broth flavor.
Do not overmix meatball mixture to avoid dense, rubbery meatballs.
Do not crowd the pot when browning meatballs to avoid steaming instead of browning.
Do not cook meatballs at high heat to avoid breaking apart during browning.
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
General Alternatives
crunchier
FAQ
Can I make this soup in a slow cooker?
Yes. Brown meatballs in a skillet first, then transfer to slow cooker with all soup ingredients. Cook on low for four to six hours or high for two to three hours.
What if I don't have quinoa flour?
Use cornstarch, regular flour, or arrowroot powder in equal amounts. Alternatively, omit the thickener for a brothier soup.
How long can I keep this soup?
Refrigerate up to three days in airtight containers. Freeze up to two months; thaw overnight and reheat gently on stovetop until simmering.