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Nut Free
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Sugar Free
Hearty Turkey Soup with Potatoes and Pickles
No question- this is my favorite Hearty Turkey Meatball Barley Soup with Potato and Pickles! It also happens to be the only barley soup I make. Maybe it’s not the one I grew up eating, but it has become a favorite.
This recipe comes from one of my sisters! She shared the recipe with me a few years ago, and my family has been enjoying it since. Naturally, this soup tastes too good to keep to myself, so I am sharing the recipe with you.
Table of Contents
Best Time to Make this Hearty Barley Soup
These days, you can find turkey in the grocery stores year round! But I like to save this comforting recipe to make during the colder months, mostly around Thanksgiving. Actually, it’s one of our favorite soups around this time of year. Barley Pickle Turkey Soup is so filling that I like to serve it as a hearty main dish.
Soup is an easy and filling dish, and a great way to pack some more vegetables and nutrition into your day.
Key Ingredients
Soups are usually made from pantry staple ingredients, and this great recipe is no exception.
Ground turkey is loaded with protein and easy to find around the holiday season! I like to use the dark meat of the bird.
Pearl barley is chewy and nutritious, making it a great fiber-filled addition to this unique soup.
Egg: large
Water: to make the broth base of this soup and to cook the ingredients in.
Potatoes: I like to use yellow potatoes.
Onion: yellow, and not the sweet kind.
Dill pickles: Make sure it’s the kosher dill kind of pickles, it changes the taste of the soup if they’re not dill.
Along with these ingredients, you’ll need unsalted butter, garlic, salt, pepper, and fresh parsley.
Find the full printable recipe with specific measurements below.
How to make Barley Turkey Soup with Potatoes and Pickles
Step 1: Prep the meat
In a bowl, mix ground turkey with the egg, salt, and pepper. (I like to use the dark meat of the turkey.)
Step 2: Bring water to boil
Fill a medium pot with water, or an inch over half-way full. Bring to a boil.
Step 3: Form meatballs
When the water comes to a boil, make small balls from the turkey mix and drop them into the pot. (The water must be boiling or the meatballs will fall apart). Cook the meatballs.
Step 4: Add the potatoes
Peel and cut the potatoes into small pieces. Add to the boiling meatballs.
Step 5: Add the barley
In a separate small pot boil 2 cups of water and add the pearl barley. Boil for 10 minutes. Drain the pearl barley and add to the meatballs.
Step 6: Prep the onion
Chop the yellow onion. Sauté in a pan with unsalted butter until the onion is soft.
Step 7: Add the dill pickles
Chop kosher dill pickles into small squares. Add to the onion and sauté for another 2 minutes.
Step 8: Add the garlic
Mince the garlic then add to the pan with the pickles and onions. Turn the heat off.
Step 9: Add the herb
Add a small handful of fresh parsley to the onions.
Step 10: Combine everything together
After potatoes have softened, add sautéed vegetables into the pot. Salt and pepper to your taste.
Step 11: Simmer
Simmer for 5 minutes. Enjoy.
Expert Tips
- Explore herbs and spices like thyme, bay leaves, or rosemary for added depth, adjusting quantities to your taste.
- Substitute the dill pickles with pickled jalapenos for a touch of heat in this delicious recipe.
- This soup reheats well! Consider making a larger batch and storing leftovers in the refrigerator for a quick meal. Soup season is always great for meal planning!
- Serve this hearty soup with dinner rolls or crusty bread. It makes a great comfort food meal!
Recipe FAQs
Barley is a cereal grain that has a mild nutty flavor, with chewy tender flavor. Barley is still good to enjoy on its own, but also great in soups and salads.
Substitute the barley in this soup for a gluten free option such as buckwheat, rice, or even a gluten-free pasta. The recipe calls for barley, but you can find these quick and easy alternatives anywhere.
Cool this pickle soup before refrigerating; reheat gently on the stove.
Turkey is a great protein option. Here are some more turkey recipes:
This Left Over Turkey Salad with Pomegranate and Dairy-Free Ranch is perfect to make after the Thanksgiving celebrations.Easy and Quick Turkey Lettuce Wraps are ideal for a light summer lunch!
More Hearty Soup Recipes to Try
If you tried this Hearty Turkey Soup with Potatoes and Pickles or any other recipe on my website, please leave a 🌟 star rating and let me know how you enjoyed it in the📝 comments below. I love hearing from you!
Hearty Turkey Soup with Potatoes and Pickles
Equipment
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Soup pot
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garlic press
Ingredients
- 1 lb ground turkey
- salt, to taste
- black pepper, to taste
- 1 large egg
- 1 quart water
- 2 medium potatoes, chopped into quarters
- 2 Tbsp unsalted butter
- 1 yellow onion, diced
- 3 dill pickles, kosher, diced
- 1 clove garlic, minced
- 1 small handful fresh parsley, chopped
- ½ cup pearl barley, cooked & drained
Instructions
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In a bowl, mix ground turkey with the egg, salt, and pepper. (I like to use the dark meat of the turkey.)1 lb ground turkey, salt,, 1 large egg, black pepper,
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Fill a medium pot with water, or an inch over half-way full. Bring to a boil.1 quart water
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When the water comes to a boil, make small balls from the turkey mix and drop them into the pot. (The water must be boiling or the meatballs will fall apart). Cook the meatballs.
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Peel and cut 2 medium sized potatoes into small pieces. Add to the boiling meatballs.2 medium potatoes,
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In a separate small pot boil 2 cups of water and add the pearl barley. Boil for 10 minutes. Drain the pearl barley and add to the meatballs.1 quart water, ½ cup pearl barley,
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Chop the yellow onion. Sauté in a pan with unsalted butter until the onion is soft.1 yellow onion,, 2 Tbsp unsalted butter
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Chop kosher dill pickles into small squares. Add to the onion and sauté for another 2 minutes.3 dill pickles,
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Mince the garlic then add to the pan with the pickles and onions. Turn the heat off.1 clove garlic,
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Add a small handful of fresh parsley to the onions.1 small handful fresh parsley,
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After potatoes have softened, add sautéed vegetables into the pot. Salt and pepper to your taste.
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Simmer for 5 minutes. Enjoy.
