Fish Free Turkey Meatball Vegetable Soup
Total time55 min
Prep time20 min
Cook time35 min
4.5(22)
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Learn more →Ingredients
4 servings
For the meatballs
- 1 lb ground turkey
Chef's tipBrown it just like ground meat, using the same amount. It's leaner than turkey, so add a little oil to the pan to keep it from sticking. - 1 large egg
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - 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
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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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