Italian Turkey Meatball Soup
Rosemary Beet Chips
Ingredients
- 2 lb ground turkey
- 1 (8-oz) pkg sliced mushrooms, finely chopped
- 1 Tbsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp salt, divided
- 1 large egg, lightly beaten
- 1 onion, chopped
- 1 lb carrots, sliced
- 2 zucchini, halved lengthwise and sliced
- 6 cloves garlic, minced
- 1 Tbsp avocado oil
- 6 cups low-sodium organic chicken broth
- 1 (28-oz) can crushed tomatoes with basil
- ¼ cup chopped fresh parsley
- 1 tsp pepper
Instructions
- Preheat oven to 400°F. Stir together turkey, mushrooms, Italian seasoning, garlic powder, ½ tsp salt, and egg in a large bowl. Shape mixture into 2-inch meatballs, and place on a wire rack set on a rimmed baking sheet. Bake 20 minutes.
- Meanwhile, sauté onion, carrots, zucchini, and garlic in hot oil over medium-high heat in a large Dutch oven 5 minutes. Stir in broth, tomatoes, and meatballs; bring to a boil, reduce heat, and simmer 15 minutes.
- Stir in parsley, ½ tsp salt, and pepper.
Side Dish Ingredients
- 4 red beets, peeled
- 2 Tbsp avocado oil
- ¼ tsp salt
- ¼ tsp pepper
- 1 tsp finely chopped fresh rosemary
Side Dish Instructions
- Preheat oven to 400°F. Use a mandoline or a sharp knife to thinly slice beets.
- Combine beets, oil, salt, and pepper; spread in a single layer on two rimmed baking sheets.
- Bake 20 to 25 minutes or until crisp, turning once. Toss with rosemary.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
436
|
65
|
501
|
| Fat (g) | 23 | 5 | 28 |
| Sat. Fat (g) | 6 | 1 | 7 |
| Protein (g) | 34 | 1 | 35 |
| Carb (g) | 25 | 5 | 30 |
| Fiber (g) | 6 | 2 | 8 |
| Sodium (mg) | 837 | 140 | 977 |
Paleo Meal Plan
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