High-Protein Turkey and Pork Meatball Tomato Soup

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings:

Author: Gaila - Strength & Sazón

5 from 6 votes

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Deep tomato broth with tender turkey and pork meatballs, Israeli couscous, and kale. Built on bone broth, finished with fresh Parmesan and basil. 32-35g protein per serving. Better on day two than day one.

Ingredients

INGREDIENTS - MEATBALLS:

½ lb 93% lean ground turkey
½ lb ground pork
1 small onion grated (not chopped - grated releases moisture and keeps the meatballs tender)
½ cup finely grated Parmesan cheese
1 egg
2 garlic cloves minced
1 teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon black pepper
½ teaspoon sea salt
1 tablespoon avocado oil for searing

INGREDIENTS - SOUP:

1 tablespoon olive oil
1 medium onion finely chopped
3 garlic cloves minced
2 cans 28oz total diced tomatoes with juices
4 cups low-sodium bone broth chicken or beef
1 cup water
2 sprigs fresh thyme
5-6 fresh basil leaves plus more to finish
1 teaspoon dried parsley
¾ cup Israeli couscous
2 large handfuls fresh kale stems removed and roughly chopped
Salt and black pepper to taste
Fresh Parmesan to serve

Instructions

Make the meatballs: combine ground turkey, ground pork, grated onion, Parmesan, egg, garlic, oregano, garlic powder, paprika, salt and pepper in a bowl. Mix until just combined - do not overwork the meat or the meatballs will be dense. Roll into balls approximately 1.5 inches in diameter. You should get 20-24 meatballs.
Heat avocado oil in a large heavy pot or Dutch oven over medium-high heat. Sear meatballs in batches, turning, 3-4 minutes until golden brown on the outside. They do not need to be cooked through - they will finish in the broth. Remove and set aside.
In the same pot, reduce heat to medium. Add olive oil, onion, and garlic. Saute 3-4 minutes until soft and translucent, scraping up the browned bits from the meatballs.
Add diced tomatoes with juices, bone broth, water, thyme, basil, parsley, salt, and pepper. Bring to a boil.
Return meatballs to the pot. Add Israeli couscous. Reduce heat to low, partially cover, and simmer 12-15 minutes until meatballs are cooked through and couscous is tender but still has slight bite.
Stir in fresh kale. Cook uncovered 3-4 minutes until wilted but still bright green. Taste and adjust seasoning.
Ladle into bowls. Finish with fresh Parmesan, torn basil leaves, and a drizzle of extra-virgin olive oil.

Nutrition

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