Turkey Meatball Soup


3 to 4 servings




- Use dark turkey meat. Your meatballs won’t be dry.

- Don’t over roll your meatball. A tight and compact meatball means dense and a drier meatball.

- I used an herb oil with the broth. Herb oil adds more flavor. You can totally use a plain oil if you don’t have it. Or experiment with an infused oil you like the flavor of.

- I also threw in some diced vegetables I wanted to use up. I add diced red peppers, carrots and onion. Again, optional but adds some additional flavor and it’s good for you.

- I use (3) fats in this recipe because I was focused on it being keto. You could use (1) if you don’t want to go through the trouble.

- The ginger is optional. You can add less or omit. I look for ways to add healthy ingredients but not compromise taste.


  • 6 cups chicken broth or bone broth
  • 2 tablespoons olive oil, (or infused oil), plus additional for greasing and serving
  • 2 tablespoons butter
  • 1 tablespoon bacon fat (optional)
  • 1 pound dark ground turkey
  • ½ cup panko bread crumbs
  • packed cup fresh parsley leaves, finely chopped
  • 1 egg, lightly beaten
  • 3 to 4 garlic cloves, minced
  • 1 tablespoon grated ginger (or paste)
  • 1 tablespoon Tastic spice*
  • 2 tablespoons Lipton’s (or any brand) dry onion mix
  • ½ cup freshly grated Parmesan cheese, plus more for serving
  • 3 packed cups baby spinach or kale, thinly sliced
  • 1 lemon, zested and halved
  • ¼ cup fresh dill, oregano or basil, roughly chopped (op


  1. Combine the chicken broth, ginger, onion mix, ginger and 2 tablespoons oil in a large pot and bring to a light boil.
  2. Preheat oven to 350.
  3. Meanwhile, add the turkey, panko, parsley, egg, garlic, tastic and 1/2 cup Parmesan to a large bowl. Mix with a fork or clean hands until combined. Gently roll the mixture into 12 medium (2-inch) or 20 small (1 1/2-inch) meatballs.
  4. Heat a large skillet over medium high heat with 2 tablespoons of olive oil and the bacon fat (if using). And meatballs and brown on all sides.  Transfer skillet to oven.
  5. Cook meatballs for 6-8 minutes until cooked through.
  6. Add the meatballs to the broth and simmer on low until completely warmed through, 3 to 5 minutes, stirring occasionally. Remove from the heat, and add the spinach, any vegetables you’re using and lemon zest, stirring well, to wilt. Season with Tastic to taste.
  7. Divide the soup among four bowls. Drizzle each with olive oil, sprinkle with more Parmesan and squeeze a bit of lemon over the top.

* Tastic Spice is available HERE

Do me a favor?  If you decide to be great and make this recipe, take a pic and share it on Instagram and tag me (@mrfoodtastic) and use the hashtag #mrfoodtastic so I can see just how amazing you are.  I repost my favorite ones 😊

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