This is the kind of soup that makes you feel genuinely nourished from the inside out — a rich, herb-scented broth loaded with tender turkey meatballs, sweet carrots, celery, and wilted kale. The classic Italian wedding soup formula translates beautifully here because the swap is seamless: almond flour binds the meatballs just as well as breadcrumbs, and you'd never miss the pasta once the broth gets going. Baking the meatballs first at 400°F gives them a little structure and color before they finish simmering in the pot, which means they hold together perfectly in every bowl. The kale goes in at the very end so it stays bright green and just tender — not mushy, not bitter. Everything is built from whole, real ingredients, so there's no label-reading stress or wondering what's hiding in a store-bought shortcut. It makes six generous servings, so it's ideal for a Sunday batch cook or feeding a crowd on a cold weeknight. A handful of fresh parsley on top right before serving pulls the whole thing together.
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Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper.
In a large mixing bowl, combine the ground turkey, almond flour, egg, parsley, oregano, garlic powder, onion powder, salt, and black pepper. Mix with your hands until just combined — do not overwork. Roll into balls about 1 inch in diameter (roughly 30–32 meatballs) and arrange in a single layer on the prepared baking sheet.
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