Turkey Meatball Soup - My Gorgeous Recipes (2024)

FAQs

How to spice up bland turkey soup? ›

You can add more herbs and different spices to add more flavor to turkey soup, but sometimes a bit of salt is all you need. The other clincher is cooking the carcass low and slow to get as much flavor from the roast turkey as possible. Try sauteeing your vegetables in a bit of olive oil before adding to the soup.

Recipe Tips & Tricks

Overworking will make the meatballs tough; handle it lightly and you'll have tender, juicy turkey meatballs every time. If your turkey meatballs are hard or rubbery, you likely overworked the meat or compacted them too tightly. Trust and Believe: Baking Is Best.

Shake your meatballs

Shake the meatballs in the pan as they cook too, don't flip them. This will give you that lovely round meatball shape with a crispy, browned exterior. Alternatively, bake your meatballs in the oven for 15-20 minutes, depending on their size.

You can also go with more heat and spices. "Ground paprika, turmeric, nutmeg, ground ginger, and other powdered spices add a touch of color and spiciness to broths," she says. As a general rule, use fresh herbs at or near the end of cooking and dried herbs and spices early on.

Adding umami-rich ingredients like tomato paste or a parmesan rind to the soup will add a deep, rich savoriness and body to the soup.

Because meat shrinks when cooked, mince proteins are likely to separate and crumble unless bound together. Whether it's breadcrumbs or egg (or both), or simply salt, binding the mince is a crucial step in maintaining the softness of your meatballs while preventing them from falling apart.

The easiest way to tell if a meatball is done is to stick a thermometer in there and make sure that it's over 140*F for a barely pink and juicy center. If you like them gray and dry (some people do) wait till the meatball is at about 165*F.

Ground turkey: You need a bit of fat in the meat to give the meatballs moisture and flavor — so now isn't the time to reach for the leanest ground turkey you can find. Opt for ground turkey that's 93% lean/7% fat for the best results.

The color of cooked meat and poultry is not always a sign of its degree of doneness. Only by using a meat thermometer can one accurately determine that a meat has reached a safe temperature. Turkey, fresh pork, ground beef or veal can remain pink even after cooking to temperatures of 160°F. and higher.

Ground turkey will feel slightly moist while it's still fresh. As bacteria starts to grow, it will develop a slimy or sticky feeling. If frozen ground turkey feels slimy after it thaws, then it's spoiled. Don't forget to wash your hands after touching raw turkey so you don't spread any bacteria.

What helps ground turkey stick together? ›

Add a spoonful of mayonnaise.

Most recipes use egg to bind ground turkey, helping the meat to form into cohesive, juicy patties.

Egg and breadcrumbs are common mix-ins to add moisture and tenderness. Another binder option that people swear by is a panade, which is fresh or dry breadcrumbs that have been soaked in milk. “The soaked breadcrumbs help keep the proteins in the meat from shrinking,” as food writer Tara Holland explained in the Kitchn.

When it comes to adding liquid to meatball mixtures, milk is often used for its versatility, depth of flavor, and richness. Without the use of milk, you may be faced with a plate of dry meatballs. Milk adds a certain level of moisture that helps produce perfectly tender meatballs.

Baking will result in meatballs with a crunchy exterior, though the caramelisation achieved from frying will be superior. Baked meatballs take the least amount of effort, as you'll only need to turn them once or twice throughout the cook and you can make a larger batch at once.

Make sure you season your turkey stock/broth with herbs (save your carrot tops from making Glazed Carrots), fresh parsley, herbs, peppercorns and bay leaf. If you add too much water, it can water down the stock making it bland (in this case, once you strain it, simmer it to reduce and intensify flavor).

Not enough depth: A well-rounded soup has multiple layers of flavour, including acidity, umami, and sweetness. If your soup is missing any of these, it may taste bland. Adding ingredients like vinegar or lemon juice for acidity, parmesan cheese for umami, or even a touch of sweetness can make a world of difference.

A good stock isn't done until it's been strained, seasoned and cooled. Skimping on any of these steps can leave you with stock that's murky, bland or stale-tasting. To strain, pour the stock into a colander lined with at least two layers of cheesecloth.

Add flavor to a bland turkey.

Turkey needs to be generously seasoned. But if the meat is still under-seasoned after cooking, carve the turkey and place the slices on a serving platter. Sprinkle all over with sea salt and a few grinds of fresh black pepper. And be sure to properly season the gravy.