Soup is a go to meal for me year round. I even went as far as enjoying a bowl of this soup for breakfast this morning. Soup is my favourite because it’s easy to make, economical and incredibly nourishing for your body. I can always count on a bowl of soup to cheer me up or make me feel better if I’m feeling run down.
The aromatic herbs in this recipe combined with the juicy and hearty meatballs, along with the flavourful broth, is perfect for a healing yet satiating meal for everyone in your family. I made this recipe with a lot meatballs specifically for my boyfriend who works out a lot. He’s a growing boy so he needs to be fed and nourished well! I was only going to use 1 lb of ground turkey opposed to 2, but I heard a little voice in my head that told me to buy another lb and I’m happy I did because it makes this soup so much heartier!
If I’m being honest with you, I’m having a bit of writers block right now. I paid to go to culinary school to learn how to cook and make some damn good food. Unfortunately a writing class isn’t involved in the curriculum. But I can assure you, I paid the big bucks to get me here so that I can share my wealth of knowledge and delicious recipes with you.
Now get in the kitchen and start cooking!
- This recipe can be easily made suitable for the Candida Diet by excluding the sweet potato and carrots, and adding 2 C diced celery and more greens.
- Be cautious that you’re buying bone broth/stock that is free of yeast if you’re doing a Candida diet. I prefer to use homemade broth.
Lemony Turkey Meatball Soup
- January 23, 2019
- 1 hr 20 min
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- For the meatballs:
- 2 lb ground turkey
- 4 cloves garlic, minced
- 2 tbsp fresh sage, minced
- 1 tbsp fresh thyme
- 1/2 tsp ground black pepper
- 1 1/2 tsp salt
- 4 tbsp oat flour (substitute cassave flour if you're grain free, or use almond flour or cooked quinoa if you're on a candida diet)
- zest of 1 lemon
- 2 tbsp olive oil
- For the soup:
- 1 tbsp olive oil
- 1 onion, small diced
- 2 C carrots, small diced (about 3 medium carrots)
- 2 1/2 C sweet potato, small diced
- 2 cloves garlic, minced
- 9 C chicken bone broth
- 2 tsp salt
- 1/2 tsp ground black pepper
- 1 bunch swiss chard, stems removed, sliced small (can also use kale)
- juice of 1 lemon
- Step 1
- Mix turkey, garlic, herbs, salt, pepper, oat flour and lemon zest together. Roll into small meatballs no bigger than 1 1/2 inches (make sure the meatball is small enough to fit on a spoon).
- Step 2
- Heat up 2 tbsp olive oil over medium-high heat in a large stock pot and fully cook the meatballs, making sure they have a nice, caramelized golden sear on all sides (this will take ~5 minutes).
- Step 3
- Remove meatballs and set aside.
- Step 4
- Using the same stock pot you cooked the meatballs in, heat up 1 tbsp olive oil. Add onion and cook until they start to look translucent (5-10 minutes).
- Step 5
- Next add the carrots, sweet potato, and garlic. Cook for another 5 minutes.
- Step 6
- Pour in bone broth, salt and pepper, and bring to a gentle simmer for about 30 minutes or until the sweet potato and carrots are tender.
- Step 7
- Add the meatballs and chard to the soup, and cook until the chard is soft. Finish with fresh lemon juice.