Turkey Meatball Soup


Anybody that follows my blog knows that I can never get enough soup!!!  And guess what!?!  I’ve got another recipe for you guys!  This soup is really delicious, and I was surprised at how filling it is!  Probably because of the punch of protein that the ground turkey provides, but regardless, it makes for a perfectly tasty and filling dinner!  I put the recipe together from overhauling the recipe that the following pin links to.


I changed the recipe A LOT to make it gluten free, and I also made mine in a pot, not a slow cooker.  You are going to love this soup – SO tasty, loaded with protein and nutrition, and filling – AWESOME!



For the meatballs

  • 1 lb. ground turkey
  • 2oz. soft goat cheese
  • 1/3 cup gluten free oat bran
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dried parsley
  • 1/4 tsp. garlic powder
  • 1/4 tsp. sea salt
  • Olive oil for cooking

For the soup

  • 1 Tbsp. olive oil
  • 1 red onion, chopped
  • 1 cup chopped carrots
  • 1 1/2 cups chopped celery
  • 1/4 tsp. garlic powder
  • 1/2 tsp. dried thyme
  • 2 bay leaves
  • 4 cups chicken stock
  • 1 cup water
  • 3 cups baby spinach
  • shredded hard goat cheese and fresh parsley for garnish and serving


1.)  First, prepare the meatballs.  Stir together all the meatball ingredients. besides the oil. Mix until well combined, then form 1 inch meatballs with the mixture.


2.) In a large pot, heat about 1 Tbsp. of olive oil over medium heat.  Add the meatballs in batches and cook till the sides of the meatballs are browned.  Transfer to a plate and set aside.


3.) In the same pot that you cooked the meatballs in, heat another tablespoon of olive oil.  Add the onion, carrots, and celery, and cook for about 5 minutes.  Stir in the garlic powder and thyme and cook for an additional minute.  Add the chicken stock, water and bay leaves and bring to a boil.


4.) Add the meatballs and simmer for 10-15 minutes until the meatballs are cooked through.  Add the spinach and cook until completely wilted (about 2-3 minutes).


5.) Transfer to bowls.


6.) Season with sea salt and pepper.  Shred some hard goat cheese over the soup and garnish with fresh parsley.


Doesn’t that look ridiculously good!  Well, it tastes just as good as it looks!  Enjoy! 🙂

Cabbage Tomato Salad with Almond Dressing

Cabbage Salad 1

Cabbage, tomato, and almond.  Yeah, I know it sounds like an odd combination, but this somehow, it works beautifully!  Organic green cabbage was on sale the other day, and with it being so ridiculously good for you, I stocked up a bit.


After buying the cabbage came the fun part!  I had to come up with ways to use it!  I threw this salad together for lunch the other day, and it is fantastic!  It’s very simple, full of nutrients, and phenomenally tasty!  Your body will be smiling from ear to ear if you feed it this!



For the Salad:

  • 2 cups finely chopped green cabbage
  • 1 medium tomato, chopped
  • 2 Tbsp. chopped fresh parsley

For the Dressing:

  • 2 Tbsp. almond butter
  • 3 Tbsp. lemon juice
  • 1 tsp. apple cider vinegar
  • 1 Tbsp. water
  • pinch of garlic powder
  • pinch of stevia
  • sea salt to taste


1.) Place the salad ingredients on a plate and mix together.

Cabbage Salad 2

2.) Mix all the dressing ingredients together in a small bowl till completely combined.

Cabbage Salad 3

3.) Add the dressing to the salad and toss to coat.

Cabbage Salad 4

DELICIOUS!  Enjoy! 🙂