Description
A hearty and flavorful Meatball Soup featuring juicy baked turkey meatballs in a rich, blended roasted red pepper and tomato broth, infused with fresh herbs and a hint of cayenne. This comforting dish is perfect for a warm meal any day.
Ingredients
Scale
For the 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
- ½ cup Parmesan cheese, grated
- Salt and pepper, to taste
For the Soup
- 1 tablespoon olive oil
- ¼ cup onion, chopped
- 5-6 cloves garlic, minced
- ¼ teaspoon cayenne pepper
- Salt and pepper, to taste
- 16 ounces roasted red peppers, drained
- 28 ounces whole peeled tomatoes
- 2 cups chicken stock, divided
- Fresh basil, chopped (for serving)
- Additional Parmesan cheese (for serving)
Instructions
- Prepare Meatball Mixtures: If frozen, thoroughly thaw the ground turkey. In a small bowl, combine the almond flour and milk and let it soak until soggy. In a large bowl, mix the egg, minced garlic, chopped onion, fresh herbs, and Parmesan cheese until just combined.
- Combine Meatball Ingredients: Add the ground turkey and soaked almond flour mixture to the large bowl and mix well, preferably using clean hands, to ensure all ingredients are evenly incorporated. Season with salt and pepper.
- Form Meatballs: Shape the mixture into palm-sized meatballs approximately 3 tablespoons each. Place the meatballs on a parchment-lined baking sheet, spacing them evenly.
- Bake Meatballs: Preheat the oven to 400°F (200°C). Bake the meatballs for 18-22 minutes until they reach an internal temperature of at least 165°F (74°C). Remove from the oven and allow to rest for 5-8 minutes for juices to redistribute.
- Start the Soup Base: While the meatballs are baking or resting, heat olive oil in a large pot over medium heat. Add chopped onion and cook until beginning to soften, about 1-2 minutes. Add minced garlic, cayenne pepper, salt, and pepper, and cook briefly.
- Add and Simmer Vegetables: Add whole peeled tomatoes, roasted red peppers, and 1 cup of chicken stock to the pot. Reduce heat to low, cover, and simmer for 8-10 minutes to meld flavors.
- Blend Soup: Use an immersion blender directly in the pot or transfer the soup in batches to a blender. Blend until smooth and creamy.
- Finish Soup and Serve: Stir in the remaining cup of chicken stock and gently add the baked meatballs to warm through. Serve hot garnished with chopped fresh basil and additional Parmesan cheese.
Notes
- Ensure meatballs reach a minimum internal temperature of 165°F for safe consumption.
- Using fresh herbs adds bright flavor but dried herbs can be substituted if needed.
- For a dairy-free option, omit Parmesan or use a suitable vegan cheese alternative.
- Leftover meatballs and soup base can be stored separately in the refrigerator for up to 3 days and combined when reheating.
- Adjust cayenne pepper according to your spice tolerance.
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
