Turkey Meatball Soup


  • 2 lbs. ground turkey (or pork! or chicken!)
  • 1 cup frozen spinach – defrosted and drained of excess liquid
  • 1 cup steel cut oats
  • 3 Tbsp. Dijon mustard
  • 1 tsp Nature’s Seasons
  • 1 egg
  • Cooked meatballs
  • 2 cans cannellini beans – drained and rinsed
  • 1 bunch kale – torn into bite sized pieces
  • 2 lemons – zested and juiced
  • 2 cloves garlic – diced
  • 2 tsp salt
  • 1 tsp black pepper
  • 2 BOU chicken bouillon cubes
  • 10 cups water



Combine all ingredients (use your hands!) and roll into bite sized balls. Place on a foiled and oiled cookie sheet. Bake at 350 for 25-30 minutes. Allow to cool while you prepare the broth and other ingredients.

***These meatballs are also great with a lemon pepper pasta, in a sandwich or wrap, or chopped onto a salad.***

***Makes approximately 36 small meatballs.***


Pour 10 cups of water into pot. Add chicken bouillon, zest and juice of two lemons, two cloves of chopped garlic, salt, and pepper. Bring to a rolling boil. Add two cans of cannellini beans, drained and rinsed. Add meatballs and let boil for another five minutes. Add torn kale and bring to a boil once more.

***Serves 6-8 for a meal. Serves 2 for meal prep with 4 servings each.***

Wine Pairing Suggestion

White – Kendall Jackson Vintner’s Reserve Chardonnay

Red – Little Black Dress Pinot Noir

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