Paleo Turkey Meatball Zoodle Soup {Whole30, Keto}

This cozy turkey meatball zoodle soup is healthy, comforting, and full of flavor!  Easy grain free turkey meatballs are simmered with a savory soup with kale and lots of zoodles for a meal that’s paleo, Whole30 compliant, and keto friendly too!

Today is a special day.  Not just because it’s January 2nd – the first “official” day of the new year, in my opinion.  But also because I have not just one, but five new Whole30 soup recipes to share with you all!

And no, I didn’t go on a crazy soup-making binge, although that sounds pretty cool actually.  Instead, I teamed up with a few of my favorite real food bloggers to bring you a special soup day for day 2 of the January Whole30.

Rest assured that even if you have no plans to complete a Whole30 this month (I’m skipping it this year) these soups are still must-make comfort food for a happy, healthy start to 2019.

So, let’s get to it and dive into these cozy Whole30 soup recipes!

1. Kimchi Soup via Real Simple Real Good

2. Maryland Crab Soup via Mary’s Whole Life:

3. Paleo Whole30 Zuppa Toscana via Real Food with Jessica

4. Thai Chicken Zoodle Soup via Wholesomelicious

And now I’m promising myself to make soup every day for the next week – can’t wait to try all of these!  For my new recipe today (the 5th of the bunch) we’re making a Paleo, Whole30, and keto friendly turkey meatball zoodle soup.

I used to be afraid that paleo meatballs would be too delicate to survive in a soup, but as it turns out, they’re absolutely PERFECT for soup!

I love that meatballs make the soup more substantial without having to thicken anything at all.  The zoodles and kale add tons of veggies, and the fresh herbs and seasonings pack in lots of flavor without making the soup too salty.

The recipe is actually quite simple and quick to make, too!  The first step is making the meatball mixture and then browning the meatballs.  I chose to do this in a separate large skillet so I could get them all in there in one batch.

You can also brown them in the same dutch oven you make the soup, to make it a one-pot meal.  Once the meatballs are browned, you’ll sauté the onions, garlic, and kale.

Once it softens, it’s time to add the remaining soup ingredients, plus the meatballs, to simmer.  For the last 2 minutes of cooking time, the zoodles go in so they soften up and heat through/

I hope you’re ready for a few new favorite soup recipes!  Make sure to try out all the soups I linked above and follow those incredible ladies for more Paleo and Whole30 recipes.

It’s time to grab all our ingredients and a favorite stock pot or dutch oven because this Paleo Turkey Meatball Zoodle Soup is happening…now – let’s go!

Paleo Turkey Meatball Zoodle Soup {Whole30, Keto}

Turkey Meatball Zoodle Soup {Paleo, Whole30, Keto}

This cozy turkey meatball zoodle soup is healthy, comforting, and full of flavor! Easy grain free turkey meatballs are simmered with a savory soup with kale and lots of zoodles for a meal that’s paleo, Whole30 compliant, and keto friendly too!

Author: Michele Rosen

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 8 servings

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4.7 from 10 votes

Ingredients

Meatballs:

• 1 lb ground turkey not too lean
• 1 large egg
• 1/4 cup blanched almond flour
• 1/2 tsp fine grain sea salt
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp poultry seasoning blend
• Large pinch crushed red pepper
• 1 Tbsp avocado oil or olive oil

Soup:

• 2 Tbsp avocado oil or olive oil
• 1 med onion diced
• 4 cloves garlic minced
• 3 cups kale roughly chopped
• 6 cups chicken bone broth or no-sugar added chicken broth
• 1 bay leaf
• 2 tsp minced fresh sage
• 2 tsp minced fresh rosemary
• 1 lb zucchini noodles or about 3 small-med zucchini, spiralized
• Sea salt and black pepper to taste
• Fresh minced parsley for garnish

Instructions

For the Meatballs:

1. In a large bowl, combine all meatball ingredients and mix well with slightly wet hands (to prevent sticking).
2. Heat a large skillet* over med/med-hi heat and add 1 Tbsp oil. With wet hands, for the mixture into small meatballs about 1” diameter and carefully add to the hot skillet to brown. It helps to wet your hands once they start getting sticky for easy rolling. Turn meatballs a couple of times to brown, then remove from heat and set aside.

For the Soup:

1. Heat a large stock pot or dutch oven over medium heat and add the 2 Tbsp oil. Add the onion and cook until soft. Add the garlic and cook another 30 seconds, then add kale and stir to coat, sprinkle with sea salt, and sauté another 2 minutes until softened.
2. Add in the broth, bay leaf, and herbs and heat to boiling, lower heat to a simmer, then add meatballs back in to cook through - about 10 mins.
3. Add in zucchini noodles at the 6-8 minute mark so as not to overcook them. Season with sea salt and pepper to taste, and garnish with fresh parsley to serve. Enjoy!

Recipe Notes

*Alternatively, you can brown the meatballs in the same dutch oven that you're using for the soup.  I chose a large skillet to get them all in there in one batch.

Nutrition

Calories: 194kcal

Carbohydrates: 7g

Protein: 23g

Fat: 9g

Saturated Fat: 1g

Cholesterol: 51mg

Sodium: 264mg

Potassium: 476mg

Fiber: 1g

Sugar: 2g

Vitamin A: 2665IU

Vitamin C: 41.7mg

Calcium: 65mg

Iron: 1.3mg

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Try These Other Whole30 Soup Recipes!

Creamy Chicken Soup with Mushrooms and Kale

Butternut, Apple, and Bacon Soup

Chicken “Rice” Soup in the Instant Pot

Stuffed Pepper Soup in the Instant Pot

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