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lentil soup in bowl

Turkey Meatball Leek and Potato Lentil Soup

This soup reads healthy comfort food in a bowl! Bringing together flavorful and filling lentils and potatoes and pairing it with adorable and delicious mini turkey meatballs, all combined with tons of leeks, onions and garlic. This soup has everything you want for dinner this winter and is perfect for leftovers, too.
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course dinner, lunch, Main Course, Soup


Mini Turkey Meatballs

  • 1 lb ground turkey
  • 1/2 cup Panko breadcrumbs
  • 1/4 cup fresh finely chopped parsley plus extra for optional garnish
  • 1/4 cup shredded parmesan cheese
  • 1/4 teaspoon each of salt, pepper, and red pepper spice

For the soup

  • 2 tablespoons olive oil
  • 1 cup dry lentils
  • 6 cups chicken broth
  • 1 large potato peeled and chopped into very small cubes
  • 1 large brown onion chopped into small pieces
  • 5 cloves garlic chopped into small chunks
  • 1 leek all parts of the leek; washed thoroughly and chopped into small pieces


  • 1/2 teaspoon salt and pepper add more to taste!
  • 1 teaspoon cumin
  • 1/2 teaspoon crushed basil
  • 1/2 teaspoon crushed thyme
  • 1/2 teaspoon red pepper spice or crushed red pepper


  • Boil 3 cups of water. Pour the water over the lentils, cover, and let sit for 15 minutes. After 15 minutes drain the lentils and set aside, covered.
  • Meanwhile, make the meatballs. Combine all meatball ingredients together in a medium sized bowl until well combined. Roll into small bite sized balls: I don't measure mine or try to get them perfectly sized, just make sure they are mini and bite sized! Set aside.
  • Chop all of the veggies. In a large pot, heat up the olive oil on medium high heat. Add the garlic, onions and leeks and saute for 1-2 minutes. Add back the lentils to the pot then add all of the spices, mix well, and add the chicken broth and stir everything together.
  • Add the potatoes and meatballs to the soup, stir, cover, and bring the mix to a boil. Let the soup boil for 10-12 minutes, until the potatoes are nice and tender and the meatballs fully cooked through. Serve generously into bowls, top with extra parsley, and enjoy!


Leave out the meatballs and this can be vegetarian!   
You can also use Italian sausage or ground beef for the mini meatballs instead of turkey.  
Keyword comfort food, easy, garlic, green onion, leek, lentil, meatball, quick, soup, sweet potato, winter