For those of you who saw my recent meal prep video (link) I mentioned that I made a delicious lean turkey meatball soup to help me and my husband get through Snow Storm Jonas which had us locked indoors for two days! Soup is one of my favorite things to make for any season, but more so during the cold winter months. Not only can soup really fill you up, but if you add in something like a lean turkey or chicken meatball or two you also have a full meal! I like to load my soups up with vegetables for fiber and use organic broths like chicken, beef or vegetable. I pick them up at either Trader Joe’s or Stop and Shop and always get the low sodium version. I make sure to have these in my fridge at all times since they also come in handy for stir fries or to make my grilled chicken dishes a bit more flavorful.

When it comes to my meatballs I do a “no bread crumb” recipe. Many people don’t realize that you really don’t need to add bread crumbs to have tasty meat balls, just sub them with oats! Not only is this a great healthy swap, but oats help to keep you full longer and give you energy throughout the day so it’s the perfect way to add some substance to your mixture. I like to use rolled organic oats and for this batch of meatballs I used 1/4 cup of oats, you don’t need a ton just enough to soak up the egg and chicken broth.

To make my lean turkey meatballs you will need:

1 package of lean ground turkey (99% lean if you have it)

Bragg’s Nutritional Yeast Seasoning to sprinkle on the top right before you put the meatballs into the oven

5 tbsp of chopped white onion

1 tbsp of chopped garlic

2 tbsp of organic sugar free ketchup

1 tbsp of organic yellow mustard

1/4 cup of organic low sodium chicken broth

2 organic extra large eggs

1 tbsp pink Himalayan salt

Olive oil or coconut oil spray for your baking tray

Mix everything in a bowl and then roll out the meatballs to make a dozen evenly sized. Put them in the oven at 400 degrees for 30 minutes or until the outside is a nice golden brown. Don’t forget to sprinkle the tops of the meatballs with the Bragg’s Nutritional Yeast Seasoning which gives them a slight cheesy flavor packed with vitamins and nutrients.

If you want you can eat the meatballs as is and not even add them to your soup, but on this day I wanted soup! So in a large pot I put 1 carton of organic low sodium chicken broth, 2 handfuls of raw organic spinach, 1/2 package of the organic 4 vegetable medley from Trader Joe’s which is found in the freezer section and has green beans, peas, carrots and corn (all organic) and makes for the perfect vegetable mix! Let that simmer on low and add your meatballs.

When you are ready to enjoy just add into a soup bowl and get ready for a delicious meal. These meatballs are so tasty and healthy so you can have them in the soup or just have them in a container to eat on the go. I even enjoy these cold if I am in a pinch and on the go! I hope you enjoy this soup recipe and make it soon before it starts to get warm out again (and even in the warm weather I still love soup!)

 

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