Mexican Turkey Meatball Soup

Official MAGGI®
Mexican Turkey Meatball Soup
15 min
30 min
6 servings, about 1 1/4 cups per serving
  • There is nothing more comforting than a warm bowl of meatball soup. Try our recipe using ground turkey.

The Secret Ingredient


  • 1 pound lean ground turkey
  • 1 large egg
  • 1/4 cup dry long-grain white rice
  • 1 teaspoon NESCAFÉ CLÁSICO 100% Pure Instant Coffee Granules
  • 1 cup plus 2 tablespoons finely chopped yellow onion, divided
  • 4 tablespoons fresh chopped cilantro, divided
  • 2 1/2 teaspoons MAGGI Granulated Chicken Flavor Bouillon, divided
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon chopped garlic
  • 5 cups water
  • 1 cup cubed Yukon gold potatoes
  • 1 can (14.5 ounces) unsalted diced tomatoes in juice, undrained
  • 1 tablespoon grapeseed oil

Make It

Step 1

Combine turkey, egg, rice, coffee granules, 2 tablespoons onion, 2 tablespoons cilantro, ½ teaspoon bouillon, pepper and garlic in a large bowl. Mix with hands until all ingredients are mixed well. Roll mixture into 18 (1-inch) meatballs.

Step 2

Heat water in a 3-quart stockpot over medium heat. Add meatballs; bring to boil. Decrease heat to medium-low. Use a slotted spoon to skim any foam that may rise to the top of the water. Cook for 12 minutes. Add potatoes; continue cooking.

Step 3

Place tomatoes with juice and 1 teaspoon bouillon in blender; cover. Blend until smooth.

Step 4

Heat oil in a large skillet over medium heat. Stir in remaining 1 cup onion; cook, stirring frequently, for 1 minute. Pour in tomato sauce mixture; cook for 5 minutes (mixture will boil). Remove from heat.

Step 5

Add tomato/onion mixture and remaining teaspoon bouillon to stockpot. Cook for 10 minutes or until potatoes are tender.

Step 6

Serve and garnish with remaining 2 tablespoons cilantro.
Cook’s Tip:
Use ground beef or chicken for a flavor variation.