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