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.

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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.