Mexican Turkey Meatball Soup by MAGGI® with turkey meatballs, potatoes, and MAGGI chicken bouillon in savory broth.

Mexican Turkey Meatball Soup

Official MAGGI®
Mexican Turkey Meatball Soup
Recipe Info - Skill Level
Level
Easy
Recipe Info - Prep Time
Prep 
15 min
Recipe Info - Cook Time
Cook 
30 min
Recipe Info - Serving Size
Servings
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.

Mexican Turkey Meatball Soup is a bowl of pure comfort. This Official MAGGI® recipe elevates the classic meatball soup with a flavorful Mexican twist. Turkey meatball soup with rice starts with tender meatballs made from ground turkey, imparting a delicate and moist texture. The soup is richly flavored with MAGGI® Granulated Chicken Flavor Bouillon, infusing every spoonful with a depth of savory goodness.

What sets this dish apart is its layered and robust flavor profile, achieved by incorporating unique ingredients like NESCAFÉ® CLÁSICO 100% Pure Instant Coffee Granules. This unexpected addition enhances the soup's complexity, making every bite an adventure. Yukon gold potatoes add a satisfying heartiness to the dish, finishing off this meal with a perfect balance of texture and taste.

This easy recipe is perfect for a cozy dinner, especially during Hispanic Heritage Day celebrations or a relaxed fall evening. Its simple preparation makes it suitable for all skill levels, ensuring that even novice cooks can create a delicious and comforting meal. The combination of flavors and ease of preparation make Mexican Turkey Meatball Soup a go-to recipe for any occasion.

Ingredients

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The Secret Ingredient

A canister of Granulated Chicken Bouillon with a yellow label of an illustrated chicken carrying a basket.

Granulated Chicken Bouillon 15.9 oz

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.

Ingredients