Name: Turkey Meatball Zoodle Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Paleo
Ingredients: For the Meatballs:; 1 lb ground turkey (not too lean); 1 large egg; 1/4 cup blanched almond flour; 1/2 tsp fine grain sea salt; 1 tsp onion powder; 1 tsp garlic powder; 1 tsp poultry seasoning blend; Large pinch crushed red pepper; 1 tbsp avocado oil or olive oil; For the Soup:; 2 tbsp avocado oil or olive oil; 1 medium onion, diced; 4 cloves garlic, minced; 3 cups kale, roughly chopped; 6 cups chicken bone broth (or no-sugar-added chicken broth); 1 bay leaf; 2 tsp minced fresh sage; 2 tsp minced fresh rosemary; 1 lb zucchini noodles (or about 3 small-medium zucchini, spiralized); Sea salt and black pepper to taste; Fresh minced parsley for garnish

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This Turkey Meatball Zoodle Soup is a healthy, comforting dish that’s perfect for those following paleo, Whole30, or keto diets. Packed with easy-to-make turkey meatballs, zucchini noodles (zoodles), and kale, this flavorful soup is seasoned with fresh herbs to bring out the best in each ingredient. Light yet satisfying, it’s a nourishing bowl of goodness that’s both delicious and low-carb.

Why You’ll Love This Recipe

This soup is a nutritious powerhouse, blending flavorful turkey meatballs with the crispness of zucchini noodles and the earthy goodness of kale. The combination of fresh herbs like rosemary and sage elevates the taste, while the bone broth adds depth to the soup’s rich, savory base. It’s a complete meal in a bowl that’s not only gluten-free and grain-free, but also low-carb, making it ideal for anyone looking to eat healthier without sacrificing taste. With easy prep and quick cooking, this soup will become a favorite in your healthy meal rotation. Turkey Meatball Zoodle Soup

Ingredients

For the Meatballs:

1 lb ground turkey (not too lean)
1 large egg
1/4 cup blanched almond flour
1/2 tsp fine grain sea salt
1 tsp onion powder
1 tsp garlic powder
1 tsp poultry seasoning blend
Large pinch crushed red pepper
1 tbsp avocado oil or olive oil

For the Soup:

2 tbsp avocado oil or olive oil
1 medium onion, diced
4 cloves garlic, minced
3 cups kale, roughly chopped
6 cups chicken bone broth (or no-sugar-added chicken broth)
1 bay leaf
2 tsp minced fresh sage
2 tsp minced fresh rosemary
1 lb zucchini noodles (or about 3 small-medium zucchini, spiralized)
Sea salt and black pepper to taste
Fresh minced parsley for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Meatballs:

In a large bowl, combine all meatball ingredients and mix well.
Wet your hands slightly to prevent sticking, then form the mixture into small meatballs, about 1-inch in diameter.
Heat a large skillet over medium/medium-high heat and add 1 tbsp of oil. Carefully add the meatballs to the skillet and brown on all sides, turning them a couple of times. Once browned, remove the meatballs from the skillet and set aside.

For the Soup:

In a large stockpot or Dutch oven, heat 2 tbsp of oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
Add the minced garlic and cook for another 30 seconds.
Stir in the chopped kale, sprinkle with sea salt, and sauté for another 2 minutes until the kale is softened.
Add the chicken broth, bay leaf, and fresh herbs (sage and rosemary). Bring to a boil, then reduce the heat to a simmer. Add the browned meatballs back into the pot and cook for about 10 minutes, allowing them to cook through.
About 6-8 minutes into simmering, add the zucchini noodles (zoodles) and cook until just tender, making sure not to overcook them.
Season with sea salt and black pepper to taste, and garnish with fresh minced parsley before serving.

Servings and Timing

Servings: 8 servings
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes

Variations

Add More Vegetables: Add additional vegetables such as carrots, bell peppers, or mushrooms for more variety and nutrition.
Spicy Meatballs: Add more crushed red pepper or a dash of hot sauce to the meatball mixture for a spicier kick.
Swap the Greens: If you prefer, you can substitute the kale with spinach or Swiss chard.
Use Ground Chicken or Beef: For a different flavor profile, you can use ground chicken or ground beef instead of turkey.
Make it Dairy-Free: This recipe is already dairy-free, but if you want to make it richer, you can add coconut milk for a creamy texture.

Storage/Reheating

Storage: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
Reheating: Reheat the soup on the stovetop over medium heat, stirring occasionally. If the soup thickens too much, you can add a little more broth or water to adjust the consistency.

FAQs

1. Can I make the meatballs ahead of time?

Yes, you can prepare the meatballs ahead of time, store them in the fridge, and cook them when ready to make the soup.

2. Can I freeze this soup?

Yes, you can freeze the soup for up to 3 months. However, the zucchini noodles may become soft upon reheating, so it’s best to add them fresh when reheating or make them separately.

3. Can I use store-bought zoodles?

Yes, you can use pre-spiralized zucchini noodles to save time.

4. Can I use regular pasta instead of zucchini noodles?

If you’re not following a keto or Whole30 diet, you can substitute the zucchini noodles with regular pasta. Just cook it separately and add it to the soup at the end.

5. Can I use frozen kale instead of fresh?

Yes, you can use frozen kale if fresh is not available. Just make sure to thaw it before adding it to the soup.

6. How can I make the soup spicier?

To add more heat, increase the amount of crushed red pepper in the meatballs or add a sliced jalapeño to the soup.

7. Can I add more broth for a thinner soup?

Yes, if you prefer a thinner soup, feel free to add more chicken broth or water to reach your desired consistency.

8. How do I know when the meatballs are done?

The meatballs should be browned on all sides and cooked through. You can check their internal temperature to ensure they’ve reached 165°F (74°C).

9. Can I make the soup without meatballs?

Yes, you can skip the meatballs and use the soup as a base for other proteins, like chicken breast or even a plant-based alternative.

10. Can I make this soup in a slow cooker?

Yes, you can brown the meatballs in a skillet first, then add them to a slow cooker with the rest of the soup ingredients. Cook on low for 4-6 hours or high for 2-3 hours, adding the zucchini noodles in the last 30 minutes.

Conclusion

Turkey Meatball Zoodle Soup is a hearty, nourishing meal that’s perfect for anyone looking for a low-carb, paleo, or Whole30-friendly dish. With its flavorful turkey meatballs, healthy zucchini noodles, and vibrant kale, it’s a balanced meal that’s both satisfying and full of flavor. Quick to prepare and easy to customize, this soup is a great addition to your healthy recipe collection. Whether you’re making it for dinner tonight or meal prepping for the week, it’s a comforting, delicious choice for any occasion.

Turkey Meatball Zoodle Soup

Why You’ll Love This Recipe

Ingredients

For the Meatballs:

For the Soup:

Directions

For the Meatballs:

For the Soup:

Servings and Timing

Variations

Storage/Reheating

FAQs

1. Can I make the meatballs ahead of time?

2. Can I freeze this soup?

3. Can I use store-bought zoodles?

4. Can I use regular pasta instead of zucchini noodles?

5. Can I use frozen kale instead of fresh?

6. How can I make the soup spicier?

7. Can I add more broth for a thinner soup?

8. How do I know when the meatballs are done?

9. Can I make the soup without meatballs?

10. Can I make this soup in a slow cooker?

Conclusion