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
- ⅓ 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
- Combine the chicken broth, ginger, onion mix, ginger and 2 tablespoons oil in a large pot and bring to a light boil.
- Preheat oven to 350.
- 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.
- 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.
- Cook meatballs for 6-8 minutes until cooked through.
- 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.
- 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 😊