Turkey Meatball & Zucchini Noodle Soup
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!
Why We Love It
Soup is my all time favorite comfort food. And I love this Turkey Meatball soup because it immediately reminded me of the times I had the sniffles 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. And on chilly days, I like to whip up a batch of this turkey meatball soup to remind me of those comforting, cozy times.
This soup is nourishing and hearty, without being heavy. The addition of zucchini noodles have a pasta-like quality that really makes it feel like the perfect winter meal, while still being good for you!
Like my Ham & White Bean Soup and Classic Lentil Soup, this recipe is one I come back to time and time again!
Ingredients
Ingredients Notes:
- Use chicken or vegetable broth. Some health experts say bone broth has benefits like improved gut health and immunity.
- There are a wide variety of store bought broths to choose from. 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.
- 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! You can substitute any noodle or spaghetti, but cook it separately in boiling salted water, so it doesn’t suck up all the broth in the soup as it cooks.
Time Saving Tips
- My favorite spiralizer works like a charm on zucchini, but there are a ton of choices when it comes to spiralizers.
- Choose zucchini that are on the small side. The larger ones have too many seeds.
- Alternately, you can 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!
Related Recipes
- Instant Pot Mexican Veggie Soup
- Turkey Burgers with Chipotle Ketchup
- Mediterranean Lamb Meatballs
- Orange Chicken Meatballs
Turkey Meatball and Zucchini Noodle Soup
Ingredients
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 Tablespoon chopped fresh parsley
- ¼ teaspoons Salt
- ¼ teaspoons Pepper
Soup
- 2-3 medium zucchini
- 4 cups compliant chicken stock/broth
- 1 15 oz. can compliant diced or stewed tomatoes
Instructions
- 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!
