Recipe: Chickpea & Turkey Meatball Soup

An updated version of your favorite Italian soup with fiber and protein-rich chickpeas alongside homemade turkey meatballs in a flavorful tomato broth. Ciao Bella, indeed.

Chickpea & Turkey Meatball Soup

Category: Editor's Picks, Food Recipes

Chickpea & Turkey Meatball Soup


  • For the turkey meatballs:
  • 1 pound ground turkey
  • 1 garlic clove, minced
  • 3 tablespoons panko bread crumbs
  • 2 tablespoons grated Parmesan cheese
  • 1 egg, lightly beaten
  • 1 tablespoon tomato paste
  • 2 tablespoons dried oregano
  • Kosher salt and freshly ground pepper
  • For the soup:
  • 2 tablespoons olive oil
  • 1 small yellow onion, diced
  • 2 garlic cloves, chopped
  • 2 tablespoons tomato paste
  • 2 15-ounce cans chickpeas, drained
  • 4 cups chicken broth
  • 1 bunch chard, thick stems and ribs removed, leaves chopped
  • Kosher salt and freshly ground pepper, to taste


  1. Preheat oven to 375 degrees and line a baking sheet with parchment paper.
  2. To make the meatballs, in a bowl, combine the turkey, garlic, bread crumbs, Parmesan, egg, tomato paste, and oregano. Season with salt and pepper and stir just until combined.
  3. Using a heaping teaspoon of the mixture, form each meatball and place a half-inch apart on the prepared baking sheet. Roast until the meatballs are cooked through, about 15 to 18 minutes. Set aside.
  4. For the soup, heat a large pot over medium-high heat. Warm olive oil and add the onion and cook, stirring occasionally, until soft. Add the garlic and cook, stirring occasionally, until soft, about 2 minutes.
  5. Stir in the tomato paste and chickpeas, and season with salt and pepper. Add the broth and bring to a boil.
  6. Reduce the heat to low and simmer for 15 minutes. Let cool slightly.
  7. Purée half of the soup in a food processor or blender. Return to the pot and stir to combine. Season with salt and pepper.
  8. Place over medium-low heat and add the meatballs and the chard. Cook until the meatballs are warmed through and the chard has wilted, about 4 minutes, then serve. Top with grated Parmesan.


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