Turkey Meatball Soup with Tomato-Carrot Broth
Looking for a very comforting soup to try? Well, I have the perfect soup for you. This special ground turkey meatball soup will put you on a cloud nine.
Equipment
Large pot or Dutch oven (6-quart / 5.7L minimum)
Food processor
Medium mixing bowl
Cookie dough scoop (1.5 tablespoon size)
Instant-read thermometer
Box grater (for sweet potato)
Ingredients
Soup Ingredients
- 2 tablespoons cooking fat - ghee, avocado oil, or olive oil
1 medium onion - diced
3 cloves garlic - minced
3 medium carrots - peeled- 2 cans diced tomatoes - 14.5 oz / 411g each
2 tablespoons tomato paste
5 cups chicken stock - 1.2L
2 cups baby spinach- 1 teaspoon fine sea salt - plus more to taste
½ teaspoon ground black pepper - plus more to taste
Meatball Ingredients
1 ½ pounds ground turkey - 680g
1 ¼ cups almond meal - 120g
½ medium sweet potato - peeled and grated, about 3/4 cup / 100g
2 medium eggs
2 tablespoons coconut milk - 30ml, full-fat
½ teaspoon dried parsley - or 1 tablespoon fresh flat-leaf parsley, finely chopped
¼ teaspoon paprika
Instructions
- Melt 2 tablespoons cooking fat in a large pot over medium heat. Add the diced onion and minced garlic. Cook, stirring occasionally, until the onion is soft and translucent, about 3 to 4 minutes.2 tablespoons cooking fat, 1 medium onion, 3 cloves garlic
- Add one can of diced tomatoes (with juices), the tomato paste, and the peeled carrots (cut into rough chunks) to a food processor. Purée until smooth, about 30 seconds.2 cans diced tomatoes, 2 tablespoons tomato paste, 3 medium carrots
- Pour the tomato-carrot purée into the pot and stir to combine. Add the chicken stock and the second can of diced tomatoes (with juices). Bring to a boil, then reduce heat to medium-low and simmer uncovered for 10 to 15 minutes.5 cups chicken stock, 2 cans diced tomatoes
- While the soup simmers, combine the ground turkey, almond meal, grated sweet potato, eggs, coconut milk, parsley, and paprika in a medium bowl. Mix until just combined — do not overwork. The mixture will be very soft. Using a cookie dough scoop (about 1.5 tablespoons), drop the meatballs directly into the simmering soup.1 1/2 pounds ground turkey, 1 1/4 cups almond meal, 1/2 medium sweet potato, 2 medium eggs, 2 tablespoons coconut milk, 1/2 teaspoon dried parsley, 1/4 teaspoon paprika
- Cover the pot and simmer on medium-low heat for approximately 15 minutes, or until the meatballs reach an internal temperature of 165°F (74°C) and are no longer pink in the centre.
- Remove the lid, stir in the baby spinach, and cook for 1 to 2 minutes until the spinach is just wilted.2 cups baby spinach
- Taste the broth and adjust salt and pepper as needed. Ladle into bowls and serve immediately.1 teaspoon fine sea salt, 1/2 teaspoon ground black pepper
Notes
Storage: Cool completely and refrigerate in an airtight container for up to 4 days. The meatballs absorb broth overnight — add a splash of chicken stock when reheating.
Freezer-friendly: Freeze without the spinach for up to 3 months. Thaw overnight in the fridge and add fresh spinach when reheating.
Reheating: Warm on the stovetop over medium heat until the meatballs reach an internal temperature of 165°F (74°C). Do not microwave — the meatballs reheat unevenly.
Substitution: Swap almond meal for regular breadcrumbs (same quantity) if nut allergies are a concern, but the recipe will no longer be gluten-free or paleo.
Pro tip: Use a cookie scoop (about 1.5 tablespoons) to portion the meatballs directly into the simmering broth — the soft mixture is intentional and keeps the meatballs tender throughout.
Nutrition
Serving: 1servingCalories: 356kcalCarbohydrates: 21gProtein: 31gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 102mgSodium: 774mgPotassium: 856mgFiber: 5gSugar: 8gVitamin A: 6827IUVitamin C: 16mgCalcium: 109mgIron: 3mg
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