Introduction: Ready for a Light, Flavorful Low-Carb Soup?
Craving a hearty yet healthy soup that fits your Paleo, Whole30, or keto lifestyle? This Turkey Meatball Zoodle Soup is your perfect match! Featuring juicy turkey meatballs, nutrient-packed kale, and zucchini noodles in a fragrant, herb-infused broth, this soup delivers comforting flavors without the carbs. The fresh sage and rosemary elevate the dish, making it ideal for cozy dinners, meal prep, or a nourishing lunch. Inspired by your love for low-carb, savory dishes like Low Carb Buffalo Chicken Soup and Keto Egg Drop Soup, this gluten-free, grain-free recipe is easy to make and sure to satisfy. Ready to simmer a bowl of wholesome goodness? Let’s dive into this delicious recipe!
Overview: Why Turkey Meatball Zoodle Soup is a Must-Try
This Turkey Meatball Zoodle Soup combines tender turkey meatballs with spiralized zucchini noodles and kale in a rich chicken bone broth base. The poultry seasoning and fresh herbs add a cozy, aromatic depth, while the dish stays low-carb, Paleo, Whole30, and keto-friendly. What makes it special? It’s nutrient-dense, gluten-free, and packed with flavor, offering a light yet satisfying one-pot meal.
- Time Requirement: About 40 minutes total (15 minutes prep, 25 minutes cooking).
- Difficulty Level: Easy! Perfect for beginners or busy weeknights.
- Why It’s Special: It’s a Paleo, Whole30, and keto-friendly soup with hearty meatballs and low-carb zoodles, ideal for healthy, comforting meals.
This soup is a wholesome, crowd-pleasing treat that’s sure to warm you up. Let’s get cooking!
Essential Ingredients
Here’s what you need to make this Turkey Meatball Zoodle Soup. Each ingredient adds to the savory, herb-infused, and low-carb magic.
For the Meatballs
- Ground Turkey (1 lb, not too lean): Provides juicy, protein-packed meatballs.
- Large Egg (1): Binds the meatballs for structure.
- Blanched Almond Flour (¼ cup): Adds texture while keeping it grain-free and low-carb.
- Fine Grain Sea Salt (½ tsp): Enhances flavor.
- Onion Powder (1 tsp): Adds savory depth.
- Garlic Powder (1 tsp): Infuses aromatic flavor.
- Poultry Seasoning Blend (1 tsp): Brings warm, herby notes.
- Crushed Red Pepper (large pinch): Adds a subtle kick.
- Avocado Oil or Olive Oil (1 Tbsp): Used for browning meatballs.
For the Soup
- Avocado Oil or Olive Oil (2 Tbsp): For sautéing vegetables.
- Onion (1 medium, diced): Provides a sweet, savory base.
- Garlic (4 cloves, minced): Infuses aromatic depth.
- Kale (3 cups, roughly chopped): Adds nutrient-rich greens.
- Chicken Bone Broth or No-Sugar-Added Chicken Broth (6 cups): Forms a rich, flavorful base.
- Bay Leaf (1): Enhances broth with subtle depth.
- Fresh Sage (2 tsp, minced): Adds earthy, aromatic flavor.
- Fresh Rosemary (2 tsp, minced): Brings warm, piney notes.
- Zucchini Noodles (1 lb, or 3 small-medium zucchini, spiralized): Low-carb alternative to pasta.
- Sea Salt and Black Pepper (to taste): Seasons to perfection.
- Fresh Minced Parsley (for garnish): Adds a vibrant, fresh finish.
Substitutions and Variations
- Ground Turkey: Swap with ground chicken, beef, or pork (ensure it’s not too lean for juiciness).
- Almond Flour: Use coconut flour (1–2 Tbsp, as it’s more absorbent) or crushed pork rinds for a nut-free option.
- Kale: Replace with spinach, Swiss chard, or collard greens (adjust cooking time for wilting).
- Zucchini Noodles: Use spaghetti squash or shirataki noodles for other low-carb options.
- Broth: Substitute with vegetable broth for a vegetarian version (replace turkey with plant-based protein like mushrooms).
- Herbs: Use dried sage and rosemary (½ tsp each) if fresh is unavailable, or add 1 tsp dried thyme for extra flavor.
- Add-Ins: Stir in ½ cup sliced mushrooms, diced carrots (for non-keto), or a pinch of red pepper flakes for more heat.
- Vegetarian Version: Use plant-based ground meat and vegetable broth.
Step-by-Step Instructions
Making this Turkey Meatball Zoodle Soup is straightforward and flavorful, with two key components: meatballs and soup. Follow these steps for a perfect bowl every time.
For the Meatballs
- In a large bowl, combine 1 lb ground turkey, 1 large egg, ¼ cup blanched almond flour, ½ tsp sea salt, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp poultry seasoning, and a large pinch of crushed red pepper. Mix well with slightly wet hands to prevent sticking.
- Heat a large skillet over medium/medium-high heat and add 1 Tbsp avocado or olive oil.
- Form the mixture into small meatballs (~1” diameter) with wet hands and carefully add to the hot skillet. Brown meatballs, turning a couple of times, for 5–7 minutes until golden. Remove from heat and set aside.
Tip: Wet hands frequently to make rolling meatballs easier; don’t overcrowd the skillet to ensure even browning.
For the Soup
- Heat a large stock pot or Dutch oven over medium heat and add 2 Tbsp avocado or olive oil.
- Add 1 medium diced onion and cook for 3–4 minutes until soft and translucent.
- Add 4 minced garlic cloves and cook for 30 seconds until fragrant.
- Add 3 cups roughly chopped kale, sprinkle with a pinch of sea salt, and sauté for 2 minutes until softened.
- Pour in 6 cups chicken bone broth, add 1 bay leaf, 2 tsp minced fresh sage, and 2 tsp minced fresh rosemary. Bring to a boil, then reduce heat to a simmer.
- Add the browned meatballs back to the pot and simmer for 10 minutes to cook through.
- Add 1 lb zucchini noodles at the 6–8-minute mark to avoid overcooking. Cook until just tender, about 2–4 minutes.
- Season with sea salt and black pepper to taste. Remove bay leaf.
- Ladle into bowls, garnish with fresh minced parsley, and serve hot.
Tip: Add zoodles late to keep them al dente; overcooking can make them mushy.
Assembly: Building the Perfect Turkey Meatball Zoodle Soup
Making this Turkey Meatball Zoodle Soup is all about creating a hearty, low-carb bowl with vibrant, herby flavors. Here’s how to make it perfect:
- Brown Meatballs Evenly: Cook until golden for maximum flavor and texture.
- Sauté for Depth: Soften onions, garlic, and kale to build a savory base.
- Time the Zoodles: Add zucchini noodles late to maintain their texture.
- Garnish Thoughtfully: Sprinkle parsley for a fresh, colorful finish.
Presentation Tips:
- Serve in warm bowls with a generous sprinkle of parsley or a drizzle of olive oil for elegance.
- Pair with keto-friendly bread, a side salad, or roasted low-carb vegetables for a complete meal.
- Garnish with a pinch of red pepper flakes or a sprinkle of parmesan (if not strictly Paleo/Whole30) for extra flair.
Storage and Make-Ahead Tips
This soup is great for meal prep but requires careful storage to maintain texture. Here’s how to keep it fresh:
- Storing Leftovers:
- Store in an airtight container in the refrigerator for up to 4 days.
- Freeze for up to 3 months in a freezer-safe container (store zoodles separately to avoid sogginess; add fresh when reheating).
- Reheating:
- Reheat on the stovetop over medium heat, stirring gently, until warmed through (5–7 minutes).
- Microwave individual portions for 1–2 minutes, stirring halfway.
- Make-Ahead Tips:
- Prep meatballs, vegetables, and herbs up to a day ahead and store in the fridge.
- Make the soup (without zoodles) up to 2 days ahead and refrigerate; add fresh zoodles when reheating.
- Freeze in portion-sized containers (without zoodles) for easy reheating.
Tip: Store zoodles separately and add when reheating to prevent them from becoming mushy.
Recipe Variations
This Turkey Meatball Zoodle Soup is versatile, drawing on your love for low-carb, savory dishes like Low Carb Buffalo Chicken Soup and Keto Egg Drop Soup. Here are some fun ideas:
- Spicy Turkey Zoodle Soup: Increase crushed red pepper to ½ tsp or add a dash of hot sauce for extra heat.
- Veggie-Packed Soup: Add ½ cup sliced mushrooms, diced bell peppers, or spinach for more greens.
- Italian-Style Soup: Replace poultry seasoning with Italian seasoning and add ½ cup diced tomatoes for a Mediterranean twist.
- Nut-Free Meatballs: Use crushed pork rinds or sunflower seed flour instead of almond flour.
- Vegetarian Zoodle Soup: Swap turkey with plant-based ground meat or lentils and use vegetable broth.
Tip: Swirl in a tablespoon of pesto or top with crushed pork rinds for a keto-friendly crunch.
Conclusion: A Wholesome, Low-Carb Treat to Love
Turkey Meatball Zoodle Soup is the perfect way to enjoy a hearty, flavorful bowl of comfort while staying true to your Paleo, Whole30, or keto lifestyle. With its juicy turkey meatballs, vibrant kale, and low-carb zucchini noodles, it’s a soup that’s as nourishing as it is delicious. Perfect for cozy dinners, meal prep, or healthy lunches, this soup is sure to become a staple. Play with the variations, garnish with your favorites, and savor every herby, savory spoonful. What’s your favorite way to enjoy this zoodle soup? Share your ideas in the comments and let us know how it turned out!
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Turkey Meatball Zoodle Soup {Paleo, Whole30, Keto}
Description
Craving a hearty yet healthy soup that fits your Paleo, Whole30, or keto lifestyle? This Turkey Meatball Zoodle Soup is your perfect match! Featuring juicy turkey meatballs, nutrient-packed kale, and zucchini noodles in a fragrant, herb-infused broth, this soup delivers comforting flavors without the carbs
Ingredients
For the Meatballs
- Ground Turkey (1 lb, not too lean): Provides juicy, protein-packed meatballs.
- Large Egg (1): Binds the meatballs for structure.
- Blanched Almond Flour (¼ cup): Adds texture while keeping it grain-free and low-carb.
- Fine Grain Sea Salt (½ tsp): Enhances flavor.
- Onion Powder (1 tsp): Adds savory depth.
- Garlic Powder (1 tsp): Infuses aromatic flavor.
- Poultry Seasoning Blend (1 tsp): Brings warm, herby notes.
- Crushed Red Pepper (large pinch): Adds a subtle kick.
- Avocado Oil or Olive Oil (1 Tbsp): Used for browning meatballs.
For the Soup
- Avocado Oil or Olive Oil (2 Tbsp): For sautéing vegetables.
- Onion (1 medium, diced): Provides a sweet, savory base.
- Garlic (4 cloves, minced): Infuses aromatic depth.
- Kale (3 cups, roughly chopped): Adds nutrient-rich greens.
- Chicken Bone Broth or No-Sugar-Added Chicken Broth (6 cups): Forms a rich, flavorful base.
- Bay Leaf (1): Enhances broth with subtle depth.
- Fresh Sage (2 tsp, minced): Adds earthy, aromatic flavor.
- Fresh Rosemary (2 tsp, minced): Brings warm, piney notes.
- Zucchini Noodles (1 lb, or 3 small-medium zucchini, spiralized): Low-carb alternative to pasta.
- Sea Salt and Black Pepper (to taste): Seasons to perfection.
- Fresh Minced Parsley (for garnish): Adds a vibrant, fresh finish.
Substitutions and Variations
- Ground Turkey: Swap with ground chicken, beef, or pork (ensure it’s not too lean for juiciness).
- Almond Flour: Use coconut flour (1–2 Tbsp, as it’s more absorbent) or crushed pork rinds for a nut-free option.
- Kale: Replace with spinach, Swiss chard, or collard greens (adjust cooking time for wilting).
- Zucchini Noodles: Use spaghetti squash or shirataki noodles for other low-carb options.
- Broth: Substitute with vegetable broth for a vegetarian version (replace turkey with plant-based protein like mushrooms).
- Herbs: Use dried sage and rosemary (½ tsp each) if fresh is unavailable, or add 1 tsp dried thyme for extra flavor.
- Add-Ins: Stir in ½ cup sliced mushrooms, diced carrots (for non-keto), or a pinch of red pepper flakes for more heat.
- Vegetarian Version: Use plant-based ground meat and vegetable broth.
Instructions
For the Meatballs
- In a large bowl, combine 1 lb ground turkey, 1 large egg, ¼ cup blanched almond flour, ½ tsp sea salt, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp poultry seasoning, and a large pinch of crushed red pepper. Mix well with slightly wet hands to prevent sticking.
- Heat a large skillet over medium/medium-high heat and add 1 Tbsp avocado or olive oil.
- Form the mixture into small meatballs (~1” diameter) with wet hands and carefully add to the hot skillet. Brown meatballs, turning a couple of times, for 5–7 minutes until golden. Remove from heat and set aside.
Tip: Wet hands frequently to make rolling meatballs easier; don’t overcrowd the skillet to ensure even browning.
For the Soup
- Heat a large stock pot or Dutch oven over medium heat and add 2 Tbsp avocado or olive oil.
- Add 1 medium diced onion and cook for 3–4 minutes until soft and translucent.
- Add 4 minced garlic cloves and cook for 30 seconds until fragrant.
- Add 3 cups roughly chopped kale, sprinkle with a pinch of sea salt, and sauté for 2 minutes until softened.
- Pour in 6 cups chicken bone broth, add 1 bay leaf, 2 tsp minced fresh sage, and 2 tsp minced fresh rosemary. Bring to a boil, then reduce heat to a simmer.
- Add the browned meatballs back to the pot and simmer for 10 minutes to cook through.
- Add 1 lb zucchini noodles at the 6–8-minute mark to avoid overcooking. Cook until just tender, about 2–4 minutes.
- Season with sea salt and black pepper to taste. Remove bay leaf.
- Ladle into bowls, garnish with fresh minced parsley, and serve hot.
Tip: Add zoodles late to keep them al dente; overcooking can make them mushy.
FAQs
1. Can I use frozen zucchini noodles?
Yes! Use 1 lb frozen zoodles; add directly to the soup in the last 2–3 minutes to prevent overcooking.
2. Is this soup keto-friendly?
Yes! It’s low-carb (zoodles, kale) and high-fat (avocado oil, turkey), making it ideal for keto, Paleo, and Whole30 diets.
3. Can I make it nut-free?
Yes! Replace almond flour with crushed pork rinds or sunflower seed flour for the meatballs.
4. Why are my zoodles mushy?
- Add zoodles in the last 2–4 minutes of cooking to keep them al dente.
- Avoid overcooking; remove from heat once tender.
- Store zoodles separately if making ahead.
5. Can I make this ahead?
Yes! Make up to 2 days ahead and refrigerate, or freeze (without zoodles) for up to 3 months.
6. How long does it last?
It stays fresh in the fridge for up to 4 days or frozen (without zoodles) for 3 months.
7. Can I use pre-cooked meatballs?
Yes! Add pre-cooked meatballs in the last 5 minutes of simmering to heat through, ensuring they’re Paleo/Whole30-compliant.
8. What’s the best way to serve it?
Serve hot with parsley, paired with keto-friendly bread or a side salad, and optional parmesan (if not Paleo/Whole30) for extra flavor.