This brothy taro soup recipe includes tender chunks of taro root, arugula, and flavorful turkey meatballs. It’s a warm cozy bowl that you’ll be happy to tuck into for lunch or dinner.
It takes just a quick glance around my website to learn just how much I love a good bowl of soup. I’m particularly fond of any that enhance the tasty flavors of root vegetables.
This taro soup recipe is my latest, and instead of blending it, I used a flavorful broth to create a chunky vegetable soup full of tender taro root and carrots. With the addition of turkey meatballs infused with soy and green onions it becomes a filling and warm soup that can be a meal all by itself.
This soup is definitely one of my favorite ways to cook taro. The humble root transforms into something tender, nutty, and sweet, and is complemented by the other ingredients that build delicious layers of flavor.
- Taro root – You want about 1 ½ pounds, either from several smaller ones or one large one.
- Chicken stock – Vegetable stock would work as well.
- Carrots – Peel and slice 2 carrots into uniform rounds.
- Soy sauce – You’ll need this for both the soup and the meatballs.
- Olive oil – Use about 4 tablespoons total, divided throughout the recipe as needed.
- Arugula – A mildly peppery green like arugula is tasty, but you could also use spinach, mustard greens, or kale.
- Green Onions – These will also go into both the meatballs and the soup.
- Salt & Pepper – Use both to taste.
In addition to those, you’ll need just a few other things to make the turkey meatballs.
- Ground turkey – Use one full pound.
- Breadcrumbs – Go for plain (unseasoned) breadcrumbs so the other flavors can shine.
- Ground ginger – The ground spice incorporates uniformly into the meat better than the fresh root.
- Egg – Just one for binding the meatballs.
- Lime zest – You’ll only need the zest of half a lime to make this perfect.
There are a few steps to making this taro soup perfect, but each one is important to layering flavors and creating that satisfying, delicious bowl at the end.
Start by making and forming the meatballs. You’ll need to combine the breadcrumbs, egg, ground turkey, ginger powder, lime zest, a tablespoon of soy sauce, and a quarter teaspoon of black pepper into a bowl with 2 of the spring onions that have been finely chopped.
Mix it up and form small, tablespoon sized meatballs. Use wet hands to prevent them from sticking to your skin.
Next you’ll use just one tablespoon of the olive oil to caramelize the outside of the meatballs. As soon as they’re brown, remove them from the pan and set them aside. They won’t be fully cooked at this point but that’s okay.
Then prepare the taro. The easiest way to peel it is by first simmering it whole in a pot of water for about 10 minutes. Shock it in cool water for another ten minutes so you can handle it safely and peel away the skin. Rinse the root then, and chop it into bite-sized chunks.
Now it’s time to make the soup. Start with the stock in a large pot and bring it to a boil. Add the taro, carrot, soy sauce, and meatballs and reduce it to a simmer. Let everything cook for 20 minutes or until the veggies are tender.
As the soup finishes cooking, use the remaining oil to saute the arugula for a minute or two, so it’s wilted and tender. Add it to the finished soup and season the pot with salt and pepper before stirring in the spring onions.
Serving and Storage
With a hearty pot ready to serve, all you need is a warm hunk of bread to make it a complete meal. It already has all the veggies and protein you need to be satisfied! I love a slice of garlic ciabatta bread with this.
Any leftovers can be stored in the fridge for up to 5 days and easily reheated to enjoy as a quick lunch or dinner. Since it’s a broth-based soup, it will also freeze really well. Simply thaw it in the fridge and enjoy it whenever you’re ready. Use it within 3 months for the best quality.
This is just one of the yummy ways I’ve enjoyed taro now that I know what it is, and I’m positive that it’s just the start of the many taro root recipes I’ll be sharing with you. It’s certainly a welcome addition to my soup recipes and I think it’ll be well-loved by your family too. I hope you enjoy tucking into a warm bowl, and check out my other rustic, brothy soups while you’re here.
- Winter Minestrone Soup
- Slow Cooker Japanese Beef Curry
- Mexican Meatball Soup
- Creamy Finnish Salmon Soup
Taro Soup with Arugula and Turkey Meatballs
- 1 lb. ground turkey
- ¼ cup plain breadcrumbs
- 2 spring onions , finely chopped
- ¼ teaspoon ginger powder
- 1 large egg
- zest of half lime
- 1 tablespoon soy sauce
- 1/4 teaspoon black pepper (or to taste)
- 1 tablespoon olive oil
For the soup:
- 1 ½ lbs. (680g) taro root
- 6 ½ cups (1 ½ liters) chicken stock
- 2 carrots , peeled and sliced into rounds
- 1 tablespoon soy sauce
- 3 tablespoons olive oil
- 7 oz. (200g) arugula
- Salt , to taste
- Black pepper , to taste
- 3 spring onions , green parts only, finely sliced
- In a large bowl, combine the ground turkey, breadcrumbs, spring onions, ginger, egg, lime zest, soy sauce, and black pepper. Using wet hands, shape the mixture into tablespoon-sized meatballs.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook the meatballs, turning several times until they appear browned on the outside. Set aside when browned, they do not have to be fully cooked yet.
- Wash the taro, place in a pot and cover with water. Bring to a boil, reduce the heat and simmer about 10 minutes. Strain the taro and soak in cold water. When cooled, peel the skin off and rinse again. Cut the prepared taro into bite-sized pieces.
- Heat the chicken stock in a large pot over medium high heat. When the water starts to boil, carefully add in taro pieces, carrots, soy sauce, and browned meatballs. Turn the heat down to low and simmer, stirring occasionally, for 20 minutes, until the vegetables are tender and the meatballs are cooked through.
- When the cooking time comes to the last 5 minutes, heat 3 tablespoons of olive oil in a skillet over medium-high heat. Add the arugula and stir-fry, until just wilted. Stir it to the soup and season with salt and black pepper, to taste. Simmer for a couple minutes to allow the flavors to come together.
- Remove from the heat and stir in springonions. Serve.