Greek Turkey Meatball and Rice Soup
- Serves
- 4 servings
- Prep
- 15 min
- Cook
- 30 min
- Cost
- $14.00
- Nutrition
- 340 cal · 32g protein
- one-pot
- high-protein
- kid-favorite
- budget
🍳 1 pan · Picky-eater safe bet: plain rice
Greek Turkey Meatball and Rice Soup is a Mediterranean weeknight dinner that serves 4 and is on the table in about 45 minutes, for around $14 in groceries. You'll need 1 pan, and the 11 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain rice works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Crusty bread (2 min)
Contains: Eggs— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- Balloon whiskDon't have one? Amazon →
- LadleDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- Box graterDon't have one? Amazon →
- Salad spinnerDon't have one? Amazon →
- Silicone spatula & turner setDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1 lb ground turkey
- ½ cup long-grain white rice
- 3 count eggs
- 1 count yellow onion
- 1 bunch fresh dill
- 8 cups low-sodium gluten-free chicken broth
- 2 count lemons
- 2 count carrots
- 1 count cucumber
- 1 cup cherry tomatoes
- 1 tsp salt
Steps
- Mix turkey, 1/4 cup of the rice, 1 egg, half the onion grated, 2 tbsp chopped dill and 1 tsp salt. Roll into 1-inch balls.
- Bring broth, sliced carrots and the other half of the onion, diced, to a simmer. Add the remaining rice and the meatballs, cover and simmer 20 minutes, until the meatballs reach 165°F.
- Whisk 2 eggs with lemon juice, then slowly whisk in 2 ladles of hot broth.
- Stir the lemon-egg mix into the pot over low heat about 2 minutes, until the soup turns silky and reaches 160°F. Don't boil.
- Top with dill. Serve with a quick salad of sliced cucumber and tomatoes.
- Picky eater tip: scoop out plain meatballs and rice before adding the lemon-egg mix.
- Make ahead: roll the meatballs up to 1 day ahead and chill. Store the soup without the lemon-egg mix up to 3 days, then reheat and add it.
On the side: Crusty bread (2 min)
1 loaf crusty bread
- Warm the bread in a 350°F oven for 5 minutes, then slice.
Nutrition per serving
- Protein
- 32 g
- Carbohydrates
- 36 g
- Fiber
- 5 g
- Sugar
- 8 g
- Fat
- 6 g
- Saturated fat
- 2 g
- Sodium
- 1,970 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop