Turkey Meatball Roasted Veggie & Zoodle Soup

Turkey Meatball Roasted Veggie & Zoodle Soup

Servings: 8 servings


Turkey Meatballs: 

Roasted Veggies:


  1. Stir all the meatball ingredients until throughly combined
  2. Form meatballs into 1 inch meatballs
  3. In a large skillet, cook meatballs over medium heat until browned on each side and cooked through
  4. Preheat oven to 375
  5. On a sheet pan, toss all the prepped veggies in olive oil & seasonings
  6. Bake for 25-30 minutes
  7. In your large soup pot, bring broth to a simmer
  8. Add in meatballs, roasted veggies, and let simmer together for 10 minutes so they flavors can marry.
  9. Turn the heat to low and add in the spiralized zucchini last (if you put in too soon, they will get very soggy!)
  10. If you want to look fancy, add some parsley on top (doesn’t do anything for the flavor or the soup, but for presentation it looks great!)
  11. Serve immediately!

Macros (for 8 servings):

  •  208 Calories

  • 9.2g Fat

  • 3.8g Net Carbs

  • 19.1g Protein

Check out our “Keto Recipe Tips for Beginners” Ultimate Guide.
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