An easy and hearty soup recipe for weekday meals or anytime you want for a quick supper, perfect for fall or winter meal ideas. Dairy-free, gluten-free, grain-free, clean eating.
When I have somebody in family catch a fever, or they say got discomfort stomach, then I make soup for them. It is not only for the one who got sick, but everyone can have soup too.
Since we love meatball soup so much, I make this turkey meatball soup with kale, carrot, and parsley for extra fiber and vitamin. I did not use breadcrumb for the meatball, but I use tapioca flour instead for a gluten-free and grain-free option. I don’t have anybody has gluten intolerance in my family, only dairy and nut allergy, but we love gluten-free food once a while. This soup is so easy to make, and only take about 30 to 45 minutes until it ready to serve. It will be faster if you can prep the ingredients in advance.
- 1 pound ground turkey
- 2 cloves garlic, grated or minced
- 2 tbsp chopped fresh parsley
- 1 tsp salt
- 1 tsp black pepper
- 3 tbsp tapioca flour
- 1 egg
- 2 tbsp oil I use sunflower oil
- 4 medium size carrot
- A bunch of kale
- 1 cup chopped onion
- 2 cloves garlic, sliced thinly
- 6 cups chicken broth or vegetable broth
- 2 bay leaves
- 1 tbsp oil
- Parsley or red pepper flakes (if you like spicy)
In a bowl, mix the ground turkey, garlic, parsley, salt, black pepper, egg, tapioca flour, shape it into meatballs.
Heat oil in a non-stick skillet over medium-low heat.
Cook the meatballs for 2-3 minutes, until it gets a little bit brown crust on the outside. You might need to cook it in few batches. Set aside.
Slice the carrots, destemmed and chopped the kale.
In a medium pot over medium heat, add oil and saute onion and carrot, cook it until vegetables soft about 4 to 5 minutes.
Add broth, bay leaves, garlic, bring to boil then turn the heat down to simmer for about 5 minutes.
Add meatballs and kale, cook it for another 5 minutes or until the meatballs cooked through.
Serve immediately, garnish it with chopped parsley or pepper flakes.
- You can also serve it with bread, rice or noodle if you desired.
- I use the tapioca flour to make this soup gluten-free option. You can use any other gluten-free flour you like. If you are okay with gluten, feel free to use wheat flour or breadcrumb.
The soup is perfect for a fall season meal ideas, or if you like to have a quick, hearty meal anytime. The soup is best to serve immediately. You can also do meal prep with this by preparing the ingredients in advance, chopped the veggies and keep it on a ziplock bag. You can also make the meatballs ahead, cook it and freeze it if you would like to use it later on. When you are planning to make the soup for the day, you toss everything in the pot, and the soup is ready to serve in about 15 minutes.
Try these light and tasty gluten-free recipe too!