Turkey Meatball Kale Soup

Turkey Meatball Kale Soup

Are you ready for a new and delicious way to enjoy your favorite comfort food? If you’re looking for a cozy and hearty soup that won’t bog down your nutrition goals, try this tasty turkey meatball kale soup. Packed with nutritional goodness from lean ground turkey meatballs and nutrient-dense greens, the dish is delightfully light yet satisfyingly filling – perfect for those cold winter nights. Plus, its easy-to-make preparation makes it an ideal weeknight dinner option! Let’s get cooking!


5 scallions, chopped

1/4 cups parsley, fresh, chopped

1 Tbsp thyme, fresh, chopped

4 cloves garlic, minced divided

1 lime, zested

1 lb turkey breast, ground

1/4 tsp salt

1/4 tsp pepper

1 Tbsp olive oil

1 lemon, zested (for 2 teaspoons of zest) reserve the juice

1 bunch celery, chopped (for 1/2 cup)

3 carrots, peeled and chopped (for 1 cup)

1 tsp cumin, ground

4 cups chicken broth, low-sodium

1 Tbsp coconut aminos

3 cups kale, chopped

How to Prepare

Preheat the oven to 350° degrees F.

Chop scallions, parsley, thyme, garlic, lemon rind, celery, carrots, and kale.

Zest lemon.

In a large bowl, combine 1/4 cup scallions, parsley, thyme, 1 clove garlic, lime zest, ground turkey, salt, and pepper. Mix until ingredients are well combined. Line a baking sheet with parchment paper. Roll mixture into small balls (about the size of a ping pong ball) and place on the baking sheet. Bake in the oven for 15-20 minutes, until meatballs begin to brown and internal temperature reaches 165 degrees F.

Meanwhile, heat olive oil in a large pan over medium-high heat. Add the remaining scallions, garlic, lemon zest, celery, and carrots; sauté for 5 minutes. 

Add the cumin, broth, and coconut aminos. Bring to a boil. 

Remove the lemon rinds. Add the meatballs to the broth; cook for an additional 3 minutes.

Add the reserved lemon juice and kale; cook until kale has wilted.

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