Turkish Meatball Soup
Feb 16, 2026 02:38 PM
This Turkish Meatball Soup is simple, comforting, and full of tiny, tender meatballs that cook gently right in the broth. It’s tomato based, lightly spiced, and finished with orzo and a squeeze of lemon, which makes all the difference.
This is the kind of soup I grew up on, the kind that showed up on the stove often and disappeared just as fast. Now, is this strictly authentic Turkish soup with rules and traditions and someone’s grandmother judging me from afar? No. This is my version, inspired by those flavors, made the way I actually cook at home.
And honestly, it’s hard to beat a soup that checks every box for kids without even trying. Tiny meatballs, little pasta, a cozy tomato broth that’s not scary or spicy or “what’s floating in here?” suspicious. If you’re ever wondering how to make a soup that both adults and kids will happily eat without negotiation, this is it.
Ingredients:
For the Tiny Meatballs
- 1 pound ground beef
- 1 small onion (grated)
- 2 cloves garlic (minced)
- ½ cup fresh parsley (finely chopped)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
For the Soup
- 3 tablespoons olive oil
- 1 small onion (finely chopped)
- 1 medium red bell pepper (finely chopped)
- 2 cloves garlic (minced)
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- ½ teaspoon dried oregano
- 6 cups chicken broth (low sodium or no sodium added)
- 14 ounces crushed tomatoes (1 can)
- ¾ cup orzo (uncooked)
- 1 teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- 2 tablespoons fresh parsley (chopped)
- lemon wedges (for serving)
Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
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