Description
This flavorful Meatball Soup pairs tender baked turkey meatballs with a rich, blended tomato and roasted red pepper broth, accented by fresh herbs and a touch of cayenne for warmth. It’s a comforting, protein-packed meal that’s perfect for a hearty lunch or dinner, combining simple ingredients with a satisfying homemade touch.
Ingredients
Scale
For the Meatballs
- 16 ounces ground turkey
- ¾ cup almond flour
- ½ cup milk
- 1 egg
- 5 cloves garlic, minced
- 3 tablespoons onion, finely chopped
- 2 tablespoons fresh herbs (such as parsley or basil), chopped
- ½ cup Parmesan cheese, grated
- Salt and pepper, to taste
For the Soup
- 1 tablespoon olive oil
- ¼ cup onion, finely chopped
- 5-6 cloves garlic, minced
- ¼ teaspoon cayenne pepper
- Salt and pepper, to taste
- 16 ounces roasted red peppers, drained (if from jar)
- 28 ounces whole peeled tomatoes
- 2 cups chicken stock, divided
- Fresh basil leaves, for serving
- Additional Parmesan cheese, for serving
Instructions
- Prepare the Meatball Mixture: If your ground turkey is frozen, thaw it completely and safely before use. In a medium bowl, combine the almond flour and milk; let it soak until soggy. In a large bowl, combine the egg, minced garlic, chopped onion, fresh herbs, and grated Parmesan cheese; stir until just combined.
- Mix Meatball Ingredients: Add the ground turkey and the almond flour mixture to the large bowl. Mix thoroughly, preferably using clean hands, to evenly combine all ingredients. Season well with salt and pepper to taste.
- Form and Bake Meatballs: Shape the mixture into meatballs roughly the size of three tablespoons each—slightly larger than a cookie, fitting comfortably in your palm but not fully closed. Place meatballs on a parchment-lined baking sheet. Bake in a preheated 400°F oven for 18-22 minutes until internal temperature reaches at least 165°F. Remove and let rest 5-8 minutes to allow juices to redistribute.
- Begin the Soup: While meatballs bake or rest, heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 1-2 minutes until just soft. Add minced garlic, seasoning with salt, pepper, and cayenne pepper; cook briefly until fragrant.
- Add Vegetables and Simmer: Add whole peeled tomatoes, roasted red peppers, and 1 cup of chicken stock to the pot. Reduce heat to low, cover with a lid, and simmer gently for 8-10 minutes to meld flavors.
- Blend Soup Base: Using an immersion blender, carefully blend the soup until smooth. Alternatively, blend in batches in a blender for a creamy texture.
- Combine Meatballs and Finish Soup: Stir in the remaining cup of chicken stock and add the cooked meatballs to the blended soup base. Heat through until everything is hot and well combined.
- Serve: Ladle soup and meatballs into bowls. Garnish with fresh chopped basil and sprinkle additional Parmesan cheese over the top for added flavor and richness.
Notes
- Ensure ground turkey is fully thawed before mixing for even texture.
- Use an instant-read thermometer to confirm meatballs reach a safe internal temperature of 165°F.
- Allow meatballs to rest after baking to retain their juiciness and improve texture.
- Adjust cayenne pepper amount based on your preferred spice level.
- For a smoother soup, strain blended mixture if desired.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for longer preservation.
Nutrition
- Serving Size: 1 serving
- Calories: 635 kcal
- Sugar: 13 g
- Sodium: 3062 mg
- Fat: 31 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.03 g
- Carbohydrates: 36 g
- Fiber: 8 g
- Protein: 59 g
- Cholesterol: 159 mg
