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–+ servings
A bowl of a creamy soup with turkey meatballs, kale, and sundried tomatoes.
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Creamy Sundried Tomato Turkey Meatball Soup

A creamy soup with turkey meatballs, sundried tomatoes, and kale. Nourishing and comforting!
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Main Course
Cuisine: Italian
Servings: 6 servings
Calories: 320kcal
Author: Michelle Miller

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.

Nutrition

Calories: 320kcal | Carbohydrates: 18g | Protein: 35g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 86mg | Sodium: 1703mg | Potassium: 1103mg | Fiber: 4g | Sugar: 10g | Vitamin A: 484IU | Vitamin C: 12mg | Calcium: 127mg | Iron: 3mg