Description
This Turkey Meatball Zoodle Soup is a healthy, paleo, Whole30, and keto-friendly soup filled with grain-free turkey meatballs, zucchini noodles (zoodles), and kale. Seasoned with fresh herbs, it’s a nourishing and comforting dish perfect for a light yet satisfying meal. Ready in just 35 minutes, this soup is both delicious and easy to make!
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
Instructions
- 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 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.
Notes
- For a richer flavor, you can substitute the chicken broth with bone broth.
- If you prefer, you can bake the meatballs in the oven at 375°F for 15-20 minutes instead of browning them on the stovetop.
- Feel free to add more vegetables like carrots or bell peppers for extra flavor and nutrients.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Paleo, Whole30, Keto
Nutrition
- Serving Size: 1 serving
- Calories: 194 kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 70mg
