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Whole30 Turkey Meatball Soup Finished Dish

Whole30 Turkey Meatball and Spiralized Zucchini Noodle Soup

A quick and delicious weeknight dinner - Whole30, Low Carb, Paleo, Gluten Free
Course Dinner, Soup
Cuisine American
Keyword Whole30 Dinner, Winter Dishes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 353.89kcal


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


  • 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!


Calories: 353.89kcal | Carbohydrates: 7.58g | Protein: 33.43g | Fat: 22.1g | Saturated Fat: 3.51g | Cholesterol: 144.21mg | Sodium: 1103.78mg | Potassium: 828.74mg | Fiber: 1.96g | Sugar: 3.38g | Vitamin A: 343.15IU | Vitamin C: 35.48mg | Calcium: 66.08mg | Iron: 2.43mg