Italian Turkey Meatball & Vegetable Soup

Turkey Meatball and Vegetable Soup! I was inspired to make this when pinning recipes for a social media gig and saw a meatball soup recipe. Just the name intrigued me. I decided to use what was in my kitchen and created this warming recipe with a ton of vegetables and nourishing bone broth. I made the meatballs a little bigger than you'd need, because when I ate a bowl I broke them up. But whatever you choose, the flavor is wonderful. Hope you enjoy!

Italian Turkey Meatball & Vegetable Soup

from the kitchen of Healthy Decadence


1 lb ground organic turkey

1 pastured egg

1/2 c almond flour

2 Tbsp coconut flour

1 1/2 tsp Italian seasoning (I used thyme, rosemary and oregano)

1 tsp granulated garlic

1/2 tsp salt

1/4 tsp black pepper

2 Tbsp olive oil for browning


2 tbsp olive oil

1 medium yellow onion, chopped

3 ribs celery, chopped

1 orange bell pepper, chopped

1 zucchini, quartered

1 1/2 c cherry tomatoes, halved

4 cloves garlic. minced

6 cups chicken or turkey bone broth

1 tsp each, rosemary, thyme and oregano

1/2-1 tsp real salt (depending on bone broth seasoning)

Salt and pepper to taste

1. Mix all ingredients together and form meatballs into 1" balls. Heat oil in a stockpot and place half of the meatballs. Cook until lightly browned. May need to work in two batches. Remove from pot and set aside.

2. Add olive oil to pot and add onion, celery, peppers, and zucchini and sauté for 5-7 minutes. Add garlic and tomatoes and stir for another minute or two.

3. Pour in bone broth, add herbs and salt. Stir.

4. Reduce heat to medium, low, cover and cook for 15-20 minutes until vegetables are soft and meatballs are cooked through. Season to taste.

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