When you're craving a cozy, satisfying dish that’s full of flavor and packed with protein, look no further than this Chickpea Soup with Turkey Meatballs. It’s everything a comforting meal should be — warming, nourishing, and made in just one pot. This soup combines savory turkey meatballs with tender chickpeas, vibrant vegetables, and a bright lemony broth that makes each bite refreshing yet filling.
Why You’ll Love This Recipe
- Wholesome and hearty: Lean turkey and fiber-rich chickpeas make this soup filling and nutritious.
- One-pot convenience: Fewer dishes, more flavor, and easy cleanup.
- Freezer-friendly: Perfect for batch cooking and storing for busy weeknights.
- Bright and flavorful: Lemon, fresh herbs, and spices elevate the broth beautifully.
Ingredients
For the Turkey Meatballs:
- 1 pound ground turkey
- 1/3 cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Soup:
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon turmeric
- 6 cups low-sodium chicken or vegetable broth
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 lemon, sliced into rounds
- Salt and pepper to taste
- Chopped parsley, for garnish
- Optional: plain Greek yogurt or sour cream for topping
How to Make Chickpea Soup with Turkey Meatballs
- Prepare the meatballs: In a bowl, combine ground turkey, breadcrumbs, egg, garlic, parsley, salt, and pepper. Mix well, then roll into small meatballs (about 1 inch wide).
- Brown the meatballs: In a large pot or Dutch oven, heat olive oil over medium heat. Add meatballs and brown on all sides (about 5–6 minutes). Remove and set aside.
- Sauté the vegetables: In the same pot, add onion, carrots, and celery. Cook for 5–7 minutes until softened. Add garlic, cumin, paprika, and turmeric, and cook for 1 minute more.
- Simmer the soup: Pour in the broth and add chickpeas and lemon slices. Return meatballs to the pot. Bring to a boil, then reduce heat and simmer for 15–20 minutes until meatballs are cooked through.
- Finish and serve: Taste and adjust seasoning. Serve hot, garnished with fresh parsley and a spoonful of Greek yogurt or sour cream, if desired.
Tips for Success
- Make smaller meatballs: They cook faster and fit better in each spoonful.
- Don't skip the lemon: It adds a bright, fresh note that balances the richness.
- Double the batch: This soup freezes well for up to 3 months. Just thaw and reheat when needed.
Serving Suggestions
- Pair with crusty bread or warm pita on the side.
- Serve with a side salad for a complete meal.
- Add cooked rice, quinoa, or pasta for extra heartiness.
Variations
- Make it vegetarian: Use plant-based meatballs and vegetable broth.
- Add greens: Stir in chopped spinach, kale, or Swiss chard during the last 5 minutes of cooking.
- Spice it up: Add red pepper flakes or a pinch of cayenne for heat.
Frequently Asked Questions
Can I use canned or precooked meatballs?
Yes, but for the best flavor and texture, homemade turkey meatballs are ideal. If using precooked, add them during the last 10 minutes of simmering.
Can I use dried chickpeas instead of canned?
Yes, but they must be fully cooked before adding to the soup. Soak and cook them separately beforehand.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave.
Is this soup gluten-free?
Yes, simply use gluten-free breadcrumbs in the meatballs.
Final Thoughts
This Chickpea Soup with Turkey Meatballs is a perfect blend of hearty ingredients and bright flavors. Whether you need a comforting dinner, a make-ahead lunch, or a freezer-ready meal, this recipe delivers. It's easy, flavorful, and healthy — everything you want in a one-pot wonder.