A winter hug in a bowl, this Creamy Sundried Tomato Turkey Meatball Soup is packed with flavor and nutrition.
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Contents
What You’ll Need
- Turkey Meatballs (or buy premade/precooked meatballs!)
- Olive Oil
- Onion
- Celery
- Garlic
- Sun Dried Tomatoes
- Thyme
- Red Pepper Flakes
- Chicken Broth (or chicken bone broth)
- Heavy Cream
- Kale (I use Stahlbush Island Farms frozen kale!)
How to Make Turkey Meatball Soup
Step 1: In a large soup pot or dutch oven, add olive oil, onions, and celery, and heat over medium heat, sautéing until softened for about 10 minutes.
Step 2: Add in the garlic, sundried tomatoes, thyme and red pepper flakes. Continue to sauté the mixture to soften about 5 minutes.
Step 3: Add chicken broth and turkey meatballs into the pot.
Step 4: Bring the soup to a low boil and allow to simmer on medium-low heat for about 20 minutes.
Step 5: Stir in heavy cream and bring the broth back up to a low simmer.
Step 6: Add the kale, and continue to cook for about 5 more minutes before removing the soup from heat.
Step 7: Serve the soup hot garnished with parmesan cheese and fresh basil, if desired.
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Creamy Sundried Tomato Turkey Meatball Soup
Ingredients
Turkey Meatballs
- 1 1/2 pounds ground turkey
- 1/4 cup parmesan cheese
- 1/4 cup almond flour
- 1/4 cup onion minced
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- 1 teaspoon sea salt
- black pepper to taste
- avocado oil to fry meatballs or to brush on if baked
Creamy Turkey Meatball Soup
- 1 tablespoons olive oil
- 1 yellow onion diced
- 6 cloves garlic minced
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes more or less, to taste
- 1 cup sundried tomatoes +2 tablespoons of the oil from the jar
- 8 cups chicken broth
- 1/3 cup heavy cream
- 4 cups frozen kale or fresh kale, chopped
- 2 tablespoons lemon juice
- parmesan cheese to garnish
- basil leaves chopped, to garnish
Instructions
Turkey Meatballs
- Combine turkey and all seasonings in a bowl, and mix to fully incorporate the additions.
- Preheat oven to 425º F. Line a baking sheet with parchment paper or a silicone liner ,and set aside.
- Use a cookie scoop or hands to make small meatballs (about 1 tablespoon each), and place on prepared baking sheet,
- Bake meatballs for 10 minutes. Set aside until ready to add to soup.
Soup
- In a large soup pot or dutch oven, add olive oil, onions, and celery, and heat over medium heat, sautéing until softened for about 10 minutes.
- Add in the garlic, sundried tomatoes, thyme and red pepper flakes. Continue to sauté the mixture to soften about 5 minutes.
- Add chicken broth and turkey meatballs into the pot.
- Bring the soup to a low boil and allow to simmer on medium-low heat for about 20 minutes.
- Stir in heavy cream and bring the broth back up to a low simmer.
- Add the kale, and continue to cook for about 5 more minutes before removing the soup from heat.
- Serve the soup hot garnished with parmesan cheese and fresh basil, if desired.
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