Get a wholesome and satisfying meal on the table in just 30 minutes with this hearty Turkey Meatball and Kale Soup. Gluten free. Dairy free. Paleo. Whole30 compliant.
INGREDIENTS
FOR MEATBALLS
- 1 pound ground turkey
- 1 egg, whipped
- 2–4 tbsp flour (cassava, almond, coconut) **see note below
- 2 cloves garlic, crushed (or 1/4 tsp garlic powder) (like this)
- 2 tbsp fresh herbs (parsley, basil, dill, or cilantro) OR 1/2 tsp dried
- 3/4 tsp salt
- several grinds of fresh black pepper
- 2 tbsp butter, ghee, or coconut oil
FOR SOUP
- 2 tbsp butter, ghee, or coconut oil
- 1 onion, diced
- 4 large carrots, chipped
- 2 cloves garlic, minced
- 2 bay leaves
- 6 cups of good quality broth (chicken OR vegetable)
- 1 bunch of kale, destemmed and chopped (I used the Dino variety)
- GARNISH
- chopped fresh herbs (parsley, basil, dill, or cilantro)
- red pepper flakes (like this)
INSTRUCTIONS
- TO MAKE MEATBALLS: In a large bowl, combine turkey meat, egg, flour, garlic, salt, and herbs and mix until well incorporated. Roll into small balls (about 1 1/2 inches). You’ll get about 24-26 meatballs. Heat 2 tbsp fat of choice in a large skillet on medium-high heat. Cook meatballs for 3-4 minutes, until all sides are brown. You may need to do this in batches. Set aside.
- TO MAKE SOUP: Heat 2 tbsp fat of choice in large soup pot. Add onions, carrots and garlic and cook until onions are translucent – about 5 minutes.
- Add bay leaves, broth, and meatballs. Bring to a boil, turn down heat, and simmer for 5 minutes.