There is something especially comforting about a big pot of homemade soup simmering away on the stove, and this Turkey Meatball Soup is the kind of satisfying meal that works perfectly once the weather begins to cool. Packed with tender meatballs, vegetables, leafy greens, and tiny pasta, it is hearty enough to serve as a complete meal without feeling overly heavy.

For this soup, I use ground turkey for the meatballs rather than beef or pork. Turkey keeps the meatballs lighter while still creating plenty of flavor, particularly when they are well seasoned with herbs and grated cheese. Once cooked in the broth, the meatballs become wonderfully tender and help turn what might otherwise be a simple vegetable soup into something substantial and filling.

As with so many of my soups, I begin with a soffritto of finely chopped onion, carrots, and celery slowly cooked in olive oil. Taking a few extra minutes to soften these vegetables builds a flavorful foundation for the broth and makes a noticeable difference in the finished soup.

I also add plenty of shredded kale, which holds up beautifully in soup and adds both color and texture. If your kale leaves are particularly large or sturdy, remove the thick center stems before slicing the leaves into thin ribbons. Spinach or Swiss chard could easily be substituted if that is what you have on hand.

To finish the soup, I stir in Acini di Pepe, those adorable little round pasta shapes whose name translates to “seeds of pepper.” They are perfect for brothy soups because they add just enough body without overwhelming the other ingredients. Since these tiny pasta shapes continue to absorb broth as they sit, I prefer adding them toward the end of cooking and keeping a little extra broth on hand when reheating leftovers.

Serve this soup piping hot with a generous sprinkling of grated Parmesan or Pecorino Romano cheese and some crusty Italian bread alongside. It is wholesome, comforting, and packed with flavor—the kind of simple bowl of goodness that makes a wonderful family meal.