Turkey Meatball and Kale Soup Ready in Just 30 Minutes

Get a wholesome and satisfying meal on the table in just 30 minutes with this hearty Turkey Meatball Kale Soup. Gluten and dairy free. Paleo.


  • 1 pound ground turkey
  • 1 egg, whipped
  • 2-4 tbsp flour (cassava, almond, coconut) **see note below
  • 2 cloves garlic, crushed (or 1/4 tsp garlic powder) (like this)
  • 2 tbsp fresh herbs (parsley, basil, dill, or cilantro) OR 1/2 tsp dried
  • 3/4 tsp salt
  • several grinds of fresh black pepper
  • 2 tbsp butter, ghee, or coconut oil


  • 2 tbsp butter, ghee, or coconut oil
  • 1 onion, diced
  • 4 large carrots, chipped
  • 2 cloves garlic, minced
  • 2 bay leaves
  • 6 cups of good quality broth (chicken OR vegetable)
  • 1 bunch of kale, destemmed and chopped (I used the Dino variety)


  • chopped fresh herbs (parsley, basil, dill, or cilantro)
  • red pepper flakes (like this)


  1. TO MAKE MEATBALLS: In a large bowl, combine turkey meat, egg, flour, garlic, salt, and herbs and mix until well incorporated. Roll into small balls (about 1 1/2 inches). You’ll get about 24-26 meatballs. Heat 2 tbsp fat of choice in a large skillet on medium-high heat. Cook meatballs for 3-4 minutes, until all sides are brown. You may need to do this in batches. Set aside.
  2. TO MAKE SOUP: Heat 2 tbsp fat of choice in large soup pot. Add onions, carrots and garlic and cook until onions are translucent – about 5 minutes.
  3. Add bay leaves, broth, and meatballs. Bring to a boil, turn down heat, and simmer for 5 minutes.
  4. Add kale and cook until meatballs are cooked through- about 5-7 minutes.
  5. Serve immediately. Garnish with fresh herbs and red pepper flakes.


I used 3 tablespoons of cassava flour for my binder.
Feel free to use any flour that you have. The amount you need depends on the flour. Add just enough so the meat is not too sticky to roll into balls.