Turkey Meatball Veggie Soup

Turkey Meatball Veggie Soup


  • 12 ounces lean ground turkey
  • 1 tbsp. ground flax
  • 1 egg yolk
  • ⅛ teaspoon salt
  • ⅛ teaspoon pepper
  • 1 teaspoon dried parsley
  • 3 cups broccoli
  • 2 cloves garlic, minced
  • 5 cups low sodium chicken broth
  • ⅛ teaspoon red pepper flakes
  • ⅛ teaspoon pepper
  • ¼ teaspoon salt
  • ¼ teaspoon dried parsley
  • ⅛ teaspoon onion powder
  • 1 tablespoon lemon juice
  • 1½ cups arugula
  • 1½ cup spinach
  • Red pepper flakes, for serving


  1. In a large bowl combine ground turkey, ground flaxseed, egg yolk, salt, pepper and dried parsley to make the meatballs. Mix to combine.
  2. Heat a large pot over medium-high heat (spray with non-stick oil).
  3. Saute meatballs flipping once half way through. They should take about 5-8 minutes to cook. The center of the meatball should not be pink.
  4. Take out of the pan and set aside.
  5. Add 1 tablespoon of oil to the same pot.
  6. Add broccoli and saute until slightly tender, 3-4 minutes.
  7. Add garlic and cook for one minute.
  8. Pour in chicken broth and bring to a simmer. Simmer soup for 5 minutes and turn the heat to low.
  9. Season with red pepper flakes, pepper, salt, dried parsley and onion powder.
  10. Stir in lemon juice, arugula and spinach. Cook until wilted.
  11. Return the meatballs back to the pot and reheat.
  12. PHASE 2: Serve with a sprinkle of red pepper flakes and top with Parmesan cheese.
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