Creamy Turkey Meatball Mushroom Soup Recipe
Prep Time:
30 minutes
Cook Time:
1 hour, 5 minutes
Servings:
8 servings
Ingredients
  • 1 cup, packed, torn sourdough (½-inch pieces)
  • ¼ + 1 cup heavy whipping cream, divided
  • 1 pound ground turkey
  • 1 egg + 1 egg yolk
  • 1 cup roughly chopped parsley, plus more for optional garnish
  • 1 + 1 + 1 teaspoons kosher salt, divided
  • ¼ cup grated Parmesan, plus more for optional garnish
  • 1 cup orzo
  • 1 + 7 tablespoons unsalted butter, divided
  • 2 pounds mixed mushrooms, roughly chopped
  • 1 tablespoon fresh thyme, plus 1 sprig for simmering in the soup
  • 4 garlic cloves, grated
  • 5 cups mushroom or vegetable stock
Directions
  1. Preheat the oven to 350 F.
  2. Soak the breadcrumbs in ¼ cup heavy whipping cream for 2 minutes.
  3. In a mixing bowl, combine the turkey, egg, egg yolk, 1 cup chopped parsley, the soaked bread, 1 teaspoon salt, and Parmesan.
  4. Use a cookie scoop to portion the meatballs onto a parchment-lined sheet pan about 2 inches apart.
  5. Use the palms of your hands to gently roll the balls into shape.
  6. Bake for 20 minutes. Set aside.
  7. On medium-high heat, toast the orzo in 1 tablespoon butter until the grains darken to a deep golden brown; set aside.
  8. On medium-high heat, melt the remaining 7 tablespoons butter.
  9. Saute the mushrooms with thyme, grated garlic, and 1 teaspoon salt. Reduce until most of the liquid is gone, approximately 20 minutes. Work in batches, if needed.
  10. Reduce the heat to medium, then add stock, orzo, the remaining 1 teaspoon salt, 1 cup cream, and 1 sprig thyme.
  11. Reduce the heat to a gentle simmer and cook, uncovered and stirring often, for about 30 minutes.
  12. Add the meatballs, cover, and simmer until warmed through, about 10 minutes. Taste for salt and add more as needed.
  13. Serve warm, garnished with additional Parmesan and chopped parsley or other greens, if desired.