Turkey Meatball Soup Recipe
Don’t let the name fool ya, there are plenty of plants to eat in this recipe! Turkey Meatball Soup starts with an easy meatball recipe. Then it moves on with loads of veggies and a special blend of Herbs de Provence. It is a quick recipe to follow and you will never believe it was not simmering all day on your stove top! The taste is rich and savory. Enjoy a whole bowl full, your body will love it and #cancerhatesit!
This is a delightful soup. Perfect for that fast paced evening when you need some real food but you are out of time. Fast cooking and flavors your body will love and cancer will hate!
- 2 cloves garlic crushed
- 1/2 onion diced
- 1 carrot diced
- 1 celery stalk diced
- 8 turkey meat balls
- 3 cups chicken broth or bone broth
- 1/2 tsp dried herbes de Provence ground
- 2 cups cooked and drained cannelloni beans (1 can, drained and rinsed can be used)
- 1 tomato diced
- 1 cups fresh spinach
- Real Salt and black ground pepper
- 1 tbs olive oil, coconut oil or ghee
In a stock pot heat oil. Add garlic and cook until aromatic (1 minute). Add onion, carrot, and celery, cook until soft.
Add meatballs, broth, and herbs de Provence. Bring to a boil. Cook 5 minutes.
Reduce heat, add cannelloni beans and tomatoes. Cook on a low simmer for 5 minutes.
Add spinach, allow to wilt. Season with Real Salt and fresh ground pepper and serve!
Can be topped with fresh sourdough bread, croutons, or parmesan cheese. I love fresh parsley or basil leaf garnish.