Description
This flavorful Meatball Soup combines tender turkey meatballs baked to juicy perfection with a rich, blended roasted red pepper and tomato broth, infused with garlic, herbs, and a touch of cayenne for a comforting and hearty meal perfect for any season.
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 (such as parsley or basil), chopped
- ½ cup Parmesan cheese, grated
- Salt and pepper, to taste
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 (if from jar)
- 28 ounces whole peeled tomatoes
- 2 cups chicken stock, divided
- Fresh basil, for serving
- Parmesan cheese, for serving
Instructions
- Prepare Meatball Mixture: If your ground turkey is frozen, fully thaw it first. In a medium bowl, combine almond flour and milk until the mixture is soggy. In a large bowl, mix together egg, minced garlic, chopped onion, fresh herbs, and Parmesan cheese until just combined.
- Combine Meat Ingredients: Add the ground turkey and almond flour mixture to the large bowl and mix thoroughly, preferably using clean hands. Season the mixture well with salt and pepper to taste.
- Form Meatballs: Shape the mixture into palm-sized meatballs, roughly about 3 tablespoons each, slightly larger than cookie-sized. Place them evenly spaced on a parchment-lined baking sheet.
- Bake Meatballs: Preheat oven to 400°F (205°C). Bake meatballs for 18-22 minutes until internal temperature reaches 165°F (74°C). Once done, remove from oven and let them rest for 5-8 minutes to retain juiciness.
- Start the Soup Base: While the meatballs are baking or resting, heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 1-2 minutes until softened. Stir in minced garlic, season with salt, pepper, and cayenne pepper, and cook briefly until fragrant.
- Add Vegetables and Stock: Add the whole peeled tomatoes and roasted red peppers to the pot along with 1 cup of chicken stock. Reduce the heat to low, cover with a lid, and let the mixture simmer gently for 8-10 minutes to meld flavors.
- Blend the Soup: Use an immersion blender directly in the pot or transfer the mixture in batches to a blender. Blend until smooth and creamy.
- Combine Meatballs and Broth: Stir in the remaining 1 cup of chicken stock to the blended soup. Gently add the baked meatballs into the pot and heat everything through until piping hot.
- Serve: Ladle the soup into bowls, garnish with fresh chopped basil and sprinkle Parmesan cheese over the top. Serve immediately for best flavor and enjoyment.
Notes
- Ensure ground turkey is fully thawed before mixing to ensure even cooking of meatballs.
- Use a meat thermometer to confirm meatballs reach 165°F to guarantee safe consumption.
- For a spicier kick, adjust cayenne pepper according to preference.
- The soup can be stored separately from meatballs for up to 3 days refrigerated; reheat gently before serving.
- Substitute chicken stock with vegetable stock to make the soup pescatarian-friendly, but note that it will no longer be classified as Halal if strict adherence is required.
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
