Turkey Meatball & Zoodle Soup (Whole30/Low Carb)

This winter has been, well… awful. We’ve had five snow days, and the kids have been sick non-stop with strep throat, ear infections, stomach bugs. You name it, we’ve had it. We’re all on a strict regimen of probiotics, healthy food, and lots of rest. But you know what? I’m actually kind of enjoying the extra days with my family at home, stuffy noses aside. I’ve been making homemade bone broth and lots of soups, all the comforting things that feel cozy and warming. I don’t always have time to do all that, so I threw together this Turkey Meatball and Zucchini Noodle Soup. It reminds me of the times I was sick as a kid, curled up on the couch with my Nana’s blanket, watching Nickelodeon all day long. I hope my kids have sweet little sick-day memories like that, too.

To keep it low carb and Whole30, this Turkey Meatball Soup is made with Zucchini Noodles – an easy swap when you’re used to pasta in soups. My favorite spiralizer works like a charm on zucchini (just choose zucchini that are on the small side. The larger ones have too many seeds). It slurps up when you eat it… which is probably my favorite thing about soup, hah!


A quick and delicious weeknight dinner – Whole30, Low Carb, Paleo, Gluten Free

Course Dinner, Soup
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4


Turkey Meatballs

  • 1 lb. ground turkey
  • ½ white or yellow onion
  • 2 eggs
  • ¼ cup almond flour
  • 2 cloves garlic
  • ¼ cup olive oil separated
  • 1 T. chopped fresh parsley
  • ¼ tsp. Salt
  • ¼ tsp. Pepper


  • 2-3 medium zucchini
  • 4 cups compliant chicken stock/broth
  • 1 15 oz. can compliant diced or stewed tomatoes


  1. Finely chop the onion and garlic. 

  2. Mix together in a medium bowl with lightly beaten eggs, parsley, almond flour, salt & pepper, then mix in the ground turkey. 

  3. Form the mixture into 1-2 inch meatballs and set aside. In a large heavy bottomed pot, heat the oil over medium heat. 

  4. Brown the meatballs on all sides (you may need to do this in batches), turning occasionally, about 6-8 minutes total. 

  5. Drain any excess grease if desired, and then stir in the stock & tomatoes, scraping any bits from the bottom of the pan. 

  6. Bring to a simmer and allow to cook together about 10-15 minutes. 

  7. Spiralize the zucchini, then roughly chop it (this helps to avoid looooong pieces of zoodles in your soup bowl). 

  8. Stir the zucchini into the hot soup and cook together another few minutes until the zucchini is softened. 

  9. Season the soup to taste and enjoy!

What’s your favorite soup? Is there one you’d like to see me re-create Whole30 or Low Carb? Let me know in the comments below!