Dill Soup with Turkey Meatballs

Probably not something you have tried before. Put those boring soups down and try something new and tasty.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Appetizer, Soup
Cuisine: Continental
Keyword: High Protein, Soup
Servings: 4 Servings
Calories: 254kcal


For the meatballs:

  • 250 grams Ground Turkey Breast
  • 1 tbsp Breadcrumbs
  • 1/2 Onion (Finely Chopped)
  • 1 tbsp Dill (Chopped)
  • 1 Egg
  • 1 tbsp Wheat Flour
  • 1 tsp. Coconut Oil

For the soup:

  • 1 tbsp Coconut Oil
  • 1 Onion (Chopped)
  • 300 grams Potatoes (Peeled and Chopped)
  • 1 Carrot (Peeled and Chopped)
  • 1 litre Vegetable Stock
  • ½ tsp Turmeric
  • ½ Bunch Dill (Chopped)
  • 4 tbsp Cream (Oat or Dairy)


  • Place all meatball ingredients, apart from the flour, into a bowl, season with salt and pepper and mix well with your hands.
  • Using slightly wet hands, form small balls (around 12), and coat them in flour.
  • Heat the coconut oil in a pan and fry the meatballs briefly until golden brown, then transfer onto a plate.
  • To make the soup, heat the oil in a large pot, over medium heat and fry the onion for 2-3 minutes until soft.
  • In a butter pot, fry the diced onion, then add the potatoes, as well as the carrot. Season with salt, pepper and turmeric then cook for about 5 minutes stirring often.
  • Pour in the stock and bring to a boil, then cover and cook for about 5 minutes.
  • Add in the fried meatballs, reduce the heat and cook for 15 minutes. At the end of cooking, add the chopped dill.
  • Take the soup off the heat and add the cream, mix well and serve.



Calories: 254kcal | Carbohydrates: 26g | Protein: 21g | Fat: 10g | Saturated Fat: 8g | Cholesterol: 96mg | Sodium: 89mg | Potassium: 636mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2843IU | Vitamin C: 19mg | Calcium: 44mg | Iron: 2mg