Vegan Turkey Meatball Vegetable Soup

Total time55 min

Prep time20 min

Cook time35 min

4.5

(22)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the meatballs

1 lb ground turkey
Chef's tip
Brown 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 tip
For 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 tip
Use 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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!