This Turkey Meatball and Zucchini Noodle Soup is Whole30 and Low Carb friendly, made with spiralized zucchini noodles, bone broth, and homemade meatballs. It’s sure to chase those winter sniffles away! This is an easy and delicious recipe for dinner or meal prep. Make a batch today!
Soup is my all time favorite comfort food. And 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, and 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 and fevers aside.
I love this Turkey Meatball soup because it immediately reminded me of the times I was sick as a kid. You’d always find me curled up on the couch with my Nana’s blanket, watching Nickelodeon all day long. A big bowl of brothy soup was always there, too. Maybe it’s strange to recall being sick so fondly, but I really hope my kids have sweet little sick-day memories like that someday, too.
I’ve been making homemade bone broth for a while now, and it really helps me feel well in the wintertime. I wish I could explain it better than that, but when I have bone broth in my diet, I just feel good! Some health experts say it has benefits like improved gut health and immunity.
Judging by only my own experience, I’d say that’s true! Sometimes I drink it straight up in a mug, but lately I’ve been making lots of soups. Soup is just one of those comforting things that makes me feel cozy and happy, and it’s healthy, too!
I don’t always have time to make my own bone broth, so I often grab store bought broths. There are tons of great options out there, from Porter Road (use code COOKATHOME10 for a discount!) to more budget friendly options at Walmart and Costco.
But whether you use homemade or store bought bone broth, I was able to throw together this soup in a snap!
To keep this recipe low carb and Whole30, this soup is made with Zucchini Noodles. This is an easy and healthy swap when you’re used to pasta in soups. It slurps up when you eat it, which is probably my favorite thing about soup, hah! Good news: You have a lot of options for your zucchini noodles!
Time Saving Tips
My favorite spiralizer works like a charm on zucchini, but there are a ton of choices when it comes to spiralizers. I use the Inspiralized, because it’s pretty compact and easy to clean.
Whatever spiralizer you’re using, just choose zucchini that are on the small side. The larger ones have too many seeds.
- Buy store-bought zucchini noodles. Lots of grocery stores sell fresh, pre-spiralized zucchini. There are also frozen, pre-spiralized noodles too (Green Giant makes them).
- Make a double batch of the the meatballs, and freeze half for easy soup-making another day!
Turkey Meatball and Zucchini Noodle Soup
- 1 lb. ground turkey
- ½ white or yellow onion
- 2 eggs
- ¼ cup almond flour
- 2 cloves garlic
- ¼ cup olive oil separated
- 1 Tablespoon chopped fresh parsley
- ¼ teaspoons Salt
- ¼ teaspoons Pepper
- 2-3 medium zucchini
- 4 cups compliant chicken stock/broth
- 1 15 oz. can compliant diced or stewed tomatoes
- Finely chop the onion and garlic. Mix together in a medium bowl with lightly beaten eggs, parsley, almond flour, salt & pepper, then mix in the ground turkey.
- Form the mixture into 1-2 inch meatballs and set aside. In a large heavy bottomed pot, heat the oil over medium heat. Brown the meatballs on all sides (you may need to do this in batches), turning occasionally, about 6-8 minutes total.
- Drain any excess grease if desired, and then stir in the stock & tomatoes, scraping any bits from the bottom of the pan. Bring to a simmer and allow to cook together about 10-15 minutes.
- Spiralize the zucchini, then roughly chop it (this helps to avoid looooong pieces of zoodles in your soup bowl).
- Stir the zucchini into the hot soup and cook together another few minutes until the zucchini is softened. Season the soup to taste and enjoy!