Turkey Meatball Soup

Calgary’s beloved mayor shares his soup recipe: a hearty, flavourful twist on the classic chicken noodle.

  • By Naheed Nenshi, Mayor of Calgary
  • October 1, 2014
  • Yield: 4 servings



1 lb ground turkey

¾ cup freshly grated parmesan cheese

¼ cup grated onion

1 egg

2 tbsp dried parsley leaves

Pinch of salt and pepper



3 cups chicken or vegetable stock

3 cups water

½ cup thinly sliced carrot

½ cup chopped green onions

¼ cup thinly sliced celery

1 tsp dried thyme leaves

1 tsp dried basil leaves

¼ tsp salt

1 cup broken noodle-type pasta (vermicelli or fine egg noodles work best)

½ cup seeded and diced sweet red pepper


Preheat oven to 400°F.

In a medium bowl, combine Parmesan, onion, egg, parsley, salt and pepper. Add ground turkey. Mix gently.

Form the turkey mixture into small balls, using about 1 tbsp of mixture for each meatball. Grease a large, rimmed baking sheet. Arrange meatballs in a single layer and bake until no longer pink inside (about 15 minutes).

For the soup, combine stock and water in a large pot. Bring to a boil. Add carrot, green onions, celery, thyme, basil and salt. Reduce heat and simmer, covered, until carrot is tender (about 10 minutes).

Add meatballs, pasta and red pepper. Simmer, uncovered, until pasta is al dente (7 to 10 minutes). The cooking time will be longer if you use thicker noodles.

Ladle into bowls, making sure everyone gets an equal number of meatballs. (Fair’s fair.)

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