Warm up with a bowl of turkey meatball soup with zucchini noodles, a light and nourishing dish that’s packed with nutrients. Tender turkey meatballs simmer in a savory broth with spiralized zoodles, diced tomatoes and plenty of fresh herbs and spinach. Perfect for a cozy weeknight dinner – and brilliant for meal prep – this low-carb soup delivers comfort without heaviness. Quick to make, it’s a wholesome way to enjoy classic Italian-inspired flavors in a lighter, healthier form.
Turkey Meatball Zoodle Soup
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Ingredients
Turkey meatballs
- 1 lb. ground turkey
- 1/2 yellow onion diced
- 3 cloves garlic minced
- 1 tsp. Italian seasoning
- 1/2 tsp. salt
- 1/2 cup panko bread crumbs
- 1 egg
Soup
- 4 medium zucchini spiralized
- 2 Tbsp. avocado oil
- 1/2 yellow onion diced
- 4 cloves garlic
- 1 tsp. sage chopped
- 1-1/2 tsp rosemary chopped
- 6 cups chicken broth
- 1 can (15 oz.) diced tomatoes drained
- 2 cups spinach
- Salt to taste
- Black pepper to taste
- Parsley chopped, for garnish
Instructions
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In large bowl combine ground turkey, onions, garlic, Italian seasoning, salt, panko and egg. Mix until thoroughly combined.
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Roll mixture into 1-inch meatballs and set aside.
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In large pot over medium heat, heat avocado oil. Add meatballs and brown on all sides, in batches, if needed, and remove from pot.
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Reduce heat under pot to medium, add onion and sauté until just softened. Add garlic, sage and rosemary and sauté 1 minute longer.
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Add chicken broth to pot along with diced tomatoes. Return meatballs to pot. Heat to boil and lower heat to simmer about 6 minutes.
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Add zucchini noodles and simmer 4 minutes more. Add spinach to pot and stir until just wilted.
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Season with salt and pepper to taste. To serve, garnish with fresh parsley.
Notes
Nutrition
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The post Turkey Meatball Zoodle Soup first appeared on The Upside by Vitacost.com.
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