30 Minute Turkey Meatball and Kale Soup

Get a wholesome and satisfying meal on the table in just 30 minutes with this hearty Turkey Meatball and Kale Soup. Gluten free. Dairy free. Paleo. Whole30 compliant.

INGREDIENTS

FOR MEATBALLS

• 1 pound ground turkey
• 1 egg, whipped
• 2–4 tbsp flour (cassava, almond, coconut) **see note below
• 2 cloves garlic, crushed (or 1/4 tsp garlic powder) (like this)
• 2 tbsp fresh herbs (parsley, basil, dill, or cilantro) OR 1/2 tsp dried
• 3/4 tsp salt
• several grinds of fresh black pepper
• 2 tbsp butter, ghee, or coconut oil

FOR SOUP

• 2 tbsp butter, ghee, or coconut oil
• 1 onion, diced
• 4 large carrots, chipped
• 2 cloves garlic, minced
• 2 bay leaves
• 6 cups of good quality broth (chicken OR vegetable)
• 1 bunch of kale, destemmed and chopped (I used the Dino variety)
• GARNISH
• chopped fresh herbs (parsley, basil, dill, or cilantro)
• red pepper flakes (like this)

INSTRUCTIONS

1. TO MAKE MEATBALLS: In a large bowl, combine turkey meat, egg, flour, garlic, salt, and herbs and mix until well incorporated. Roll into small balls (about 1 1/2 inches). You’ll get about 24-26 meatballs. Heat 2 tbsp fat of choice in a large skillet on medium-high heat. Cook meatballs for 3-4 minutes, until all sides are brown. You may need to do this in batches. Set aside.
2. TO MAKE SOUP: Heat 2 tbsp fat of choice in large soup pot. Add onions, carrots and garlic and cook until onions are translucent – about 5 minutes.
3. Add bay leaves, broth, and meatballs. Bring to a boil, turn down heat, and simmer for 5 minutes.

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