Description
This hearty Meatball Soup combines tender baked turkey meatballs with a flavorful, blended tomato and roasted red pepper base. Enhanced with fresh herbs, garlic, and a touch of cayenne, this soup is both comforting and packed with protein. Perfect for weeknight dinners or meal prep, it delivers a delicious balance of flavors and textures in every bowl.
Ingredients
Scale
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, chopped (such as parsley or basil)
- ½ cup Parmesan cheese, grated
- Salt and pepper, to taste
Soup Base
- 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, with juices
- 2 cups chicken stock
To Serve
- Fresh basil, chopped
- Additional Parmesan cheese, grated
Instructions
- Prepare Meatball Mixture: If frozen, thaw the ground turkey safely before starting. In a medium bowl, combine almond flour and milk and let it soak until soggy. In a large bowl, mix egg, minced garlic, chopped onion, fresh herbs, and Parmesan cheese until combined. Add ground turkey and the almond flour mixture, then mix thoroughly using clean hands. Season with salt and pepper to taste.
- Form and Bake Meatballs: Shape the mixture into meatballs about 3 tablespoons in size, roughly fitting a palm but not closing the hand fully. Place the meatballs on a parchment-lined baking sheet. Bake in a preheated oven at 400°F (200°C) for 18-22 minutes or until the internal temperature reaches 165°F (74°C). Remove, allow to rest for 5-8 minutes as juices settle.
- Start Soup Base: While meatballs bake or rest, heat olive oil in a large pot over medium heat. Add chopped onion and cook for 1-2 minutes until softened. Add minced garlic, cayenne pepper, salt, and pepper, cooking briefly to release aromas.
- Add Vegetables and Stock: Stir in roasted red peppers, whole peeled tomatoes with juices, and 1 cup of chicken stock. Reduce heat to low, cover, and simmer gently for 8-10 minutes to blend flavors.
- Blend Soup: Use an immersion blender directly in the pot or transfer the mixture in batches to a blender to puree until smooth.
- Finish Soup: Return blended soup to pot if needed. Stir in the remaining 1 cup of chicken stock and add baked meatballs. Warm gently until heated through.
- Serve: Ladle soup into bowls and garnish with chopped fresh basil and a sprinkle of Parmesan cheese. Enjoy hot.
Notes
- Ensure ground turkey is fully thawed before mixing for best texture.
- Using an instant-read thermometer helps guarantee meatballs are safely cooked.
- Adjust cayenne pepper amount to control spice level.
- Leftover meatballs can be stored separately and added to soup when reheating.
- You can substitute chicken stock with vegetable stock to make this recipe pescatarian-friendly.
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
