Ingredients
1 lb lean ground turkey
1 small onion, finely chopped
2 carrots, diced
2 stalks celery, diced
3 cloves garlic, minced
1 cup chicken broth
4 cups low-sodium vegetable broth
2 tbsp olive oil
1 tbsp tomato paste
1 tsp garlic powder
1 tsp dried oregano
1 tsp dried basil
1 cup fresh spinach, chopped
2 tbsp fresh parsley, chopped
Salt and pepper to taste
1 lemon, juiced (optional garnish)
Instructions
Heat olive oil in a large pot over medium heat. Cook onions, carrots, and celery until softened, 5 minutes.
Add garlic and cook for 1 minute until fragrant.
Stir in broth, tomato paste, oregano, basil, and garlic powder. Bring to a simmer.
Form turkey into 1½-inch balls. Brown meatballs in a skillet, 2-3 minutes per side.
Add meatballs to the soup pot. Simmer 10 minutes.
Stir in spinach and cook until wilted. Season with salt, pepper, and parsley.
Ladle into bowls and garnish with lemon juice if desired.
Notes
Mix meatballs with ½ egg for better binding if needed
Substitute zucchini or green beans for spinach if preferred
Soup freezes well for up to 3 months
Use gluten-free broth if necessary
- Prep Time: 20
- Cook Time: 30
- Category: High Protein Meals
- Method: Simmering
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 bowl (180g)
- Calories: 320
- Sugar: 4g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 80mg