Turkey-Zucchini Meatball Soup with Fresh Herbs

Chay Wike

When January rolls around I feel a strong pull towards hibernation. I’m overfed from the holiday season and looking to prepare very simple and nourishing meals that allow me to spend more time resting and less time on food preparation. This soup comes together quickly, and is packed with fiber, protein, and extra minerals thanks to bone broth, fresh herbs, and seaweed. The zucchini keeps these meatballs tender and moist like a dumpling without needing to add any common allergens like breadcrumbs or eggs.

Yield: Serves 4
Author: The Kitchen Commune

Turkey-Zucchini Meatball Soup with Fresh Herbs

gluten-free, grain-free, dairy-free, paleo, egg-free, nightshade-free, soy-free, nut-free

Ingredients

  • 1 medium zucchini, grated
  • 1 pound organic ground turkey
  • 1 tablespoon dulse flakes
  • Kosher sea salt
  • Freshly ground black pepper
  • 3 tablespoons avocado oil
  • 3 cups organic chicken bone broth (homemade or store-bought, such as Bonafide brand)
  • 4 ounces fresh spinach
  • Large handful fresh chopped dill
  • Large handful chopped green onion

Instructions

  1. In a large mixing bowl, combine the zucchini, turkey, dulse, salt, and pepper and mix together well. Take about 3 tablespoons of the mixture into your hands and roll it around gently to form a 1 ½-inch meatball, dipping your hands in water as you go to prevent the mixture from sticking to your hands, if necessary. Repeat with the remaining mixture, transferring the meatballs to a large plate as you work.
  2. Heat a large Dutch oven over medium heat and add the avocado oil. Working in batches, add a few meatballs, making sure not to crowd the pot. Cook them for 3 to 4 minutes on each side, until golden brown on all sides, turning only when they release easily from the pan. Transfer to a plate and repeat until all the meatballs are cooked.
  3. Return the meatballs to the pot, add the bone broth and 3 cups of water and bring to a gentle simmer. Cook for 10 minutes, then add the spinach, herbs, and scallions and stir to incorporate. Season with salt and pepper to taste.
  4. Turn off the heat and serve immediately, or allow to cool and transfer to an airtight container and refrigerate up to 3 days before reheating to serve.