Hola Mi Gente,
I’m SO excited to share this recipe with you today. This soup is extremely filling, delicious, and full of SO MANY good things! It’s also a good opportunity to dabble in making meatballs if you’ve never done that before.
If you’re wanting to meal plan a little bit, you can even double the meatball recipe below, and keep the extras in your fridge to throw in salads throughout the week. I know when we do Whole 30, meatballs are some of the easiest snacks or proteins to assemble for quick meals.
While we’re in Georgia, we’re staying with my In-Laws, and after the holidays we’re all trying to reach for balance and help our bodies detox and reset. This soup makes sure we get a good helping of veggies in to nourish and warm our bodies down to the very core.
Personally, I like to load up on pepper when I have tomato-based soup. I love getting it to the point where my soup is both nourishing me AND clearing out my sinuses 😂 You can season it to your own tastes though.
Recently I’ve given a little more autonomy to you as home chefs, to designate the amounts of salt and pepper YOU want in these meals, because we all have different tastes and needs. To be safe in the seasoning, I like to add in salt 1 TSP at a time, and pepper 1/2 TSP at a time, to give you the most control over the end result.
However you enjoy this soup, I hope it warms your bones and fills your bowls with good, good eats.
Love, love, love,
SAVE ON PINTEREST
Turkey Meatball Soup
Ingredients
Turkey Meatballs
- 1 LB Ground Turkey
- 1/2 Beaten Egg
- 1 TSP Italian Seasoning
- 1 TSP Salt
- 1/4 TSP Pepper
- 1/2 TSP Garlic Powder
- Oil for Cooking
- 1/2 Onion Finely Diced
Soup
- 6 C Chicken Broth
- 28 OZ Crushed Tomatoes
- 3 Sprigs Fresh Thyme
- 2 Small Red Potatoes Cubed
- 1/2 Onion Chopped
- 1 Bunch Kale Roughly Chopped
- 3 Carrots Chopped into Rounds
- 1 C Green Beans Chopped in 1" Pieces
- 1 LB Turkey Meatballs
- 1 TSP Italian Seasoning
- Salt and Pepper to Taste
Instructions
Meatballs
- Combine ground turkey, salt, italian seasoning, garlic powder, pepper, and onion together in a medium bowl. Whisk egg, and pour half of the egg into bowl with the other ingredients. Combine with a metal spoon until all the ingredients are evenly distributed.
- Heat a deep pan over medium high heat, and add enough oil to cover the bottom of the pan. Fill the metal spoon with meat mixture and roll into a ball. Add to the pan, cooking about 2 minutes on each side, until the internal temp is at least 161 F. Repeat the process with the rest of the meatballs. Set on paper towels to drain.
Soup
- Combine chicken broth + crushed tomatoes, and thyme together in a large pot or dutch oven and bring to a boil. Add in carrots, potatoes, onions, kale, and green beans and cook covered on medium-low heat for 10 minutes. Uncover, add in meatballs, and italian seasoning. Taste and begin adding salt + pepper to taste. I like to add in salt 1 TSP at a time, and pepper 1/2 TSP at a time, stirring and tasting, until it's to my liking. Serve warm and enjoy!
Mary-Beth Johnson
Mary-Beth is a creative, food-obsessed, Georgia transplant living Chicago. She is proudly and fiercely Latina, and more specifically Chapina. In her day to day she is a food educator to students around Chicagoland aged 3 to 80+, both virtually and in-person. She is passionate about cultivating the truth that every person has an understanding of food that deserves being brought to the table, and that time in the kitchen can be sacred, passionate, and an act of love for self and others. Outside the kitchen you can find her at the intersections of infertility, chronic illness, and a deep love for the dignity of all humans. She hopes to create a space that is holistic about the role of food in the social, political, relational, and physiological dynamics of our world.
