Anti Inflammatory Turkey Meatball Vegetable Soup

Total time55 min

Prep time20 min

Cook time35 min

Anti Inflammatory Turkey Meatball Vegetable Soup

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Ingredients

4 servings

For the meatballs

1 lb ground turkey
Jennie-O 90% Lean Ground Turkey Kroger 85% Lean 15% Fat Ground Turkey Simple Truth Natural 93% Lean 7% Fat Ground Turkey HONEYSUCKLE WHITE 93% LEAN 7% FAT ground turkey Kroger 85% Lean Fresh Ground Turkey
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1 large egg
2 tbsp almond flour
1 tsp dried oregano
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper

For the soup

2 tbsp olive oil, divided
3 medium carrots, peeled and sliced into ¼-inch rounds
3 stalks celery, sliced ¼-inch thick
1 medium zucchini, halved lengthwise and sliced ½-inch thick
1 cup green beans, trimmed and cut into 1-inch pieces
1 can (14 oz) diced tomatoes, no salt added
6 cups chicken broth
1 tsp dried thyme
1 bay leaf
1 tbsp apple cider vinegar
2 cups baby spinach
salt and pepper, to taste

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Preheat the oven to 400°F (205°C) and line a rimmed baking sheet with parchment paper.
2
In a large mixing bowl, combine the ground turkey, egg, almond flour, dried oregano, garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Mix with your hands until just combined — do not overwork. Roll into 1-inch balls (about 24 meatballs) and arrange in a single layer on the prepared baking sheet.

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