Italian Turkey Meatball & Pappardelle Soup


Homemade turkey meatballs are so simple to make and they are delicious in this healthy Italian soup

Ingredients: Yields about 8 (2c.) servings


  • About 1 & 1/2 lbs. ground turkey
  • About 8 oz. pappardelle pasta
  • 1/2 c. Parsley
  • 1/2 Yellow onion
  • 3 Shallots
  • 2 Cloves of garlic
  • 1 & 1/2 c. Kale
  • 1 beaten egg white
  • 3 Tbsp. chicken bouillon
  • 2 Tbsp. Thyme
  • 1  tsp. Italian seasoning
  • 1 Tbsp. Extra virgin olive oil
  • Pinch of salt & pepper to taste


  1. Finely chop the parsley & dice the yellow onion IMG_0799
  2. Saute the onion until translucent & lightly browned


    (I didn’t saute the onions for the first time I made this soup & I would have much rather had them sauteed)

  3. In a large bowl, combine turkey, egg white, sauteed onion, parsley,  salt & 1 Tbsp. thymeIMG_0800
  4. Roll turkey mixture into bite-sized meatballs.  Place in large pan coated with olive oilIMG_0801
  5. Saute until browned on sides and cooked through yet still juicy.  Set aside.  IMG_0806
  6. Mince the shallot & garlic.  Saute in a soup pot with a little olive oil until lightly brownedIMG_0810
  7. Bring 8 c. of water to a boil
  8. Add chicken bouillon, thyme, Italian seasoning & cracked black pepper IMG_0816
  9. Add pappardelle pasta. Cook on medium-high until cooked al dente (still firm) about 20 min IMG_0817
  10. Add kale & turkey meatballs.  Cook until kale is wilted
  11. Serve & enjoy


I normally steer clear from all white carbs, however, I will occasionally make an exception for the pappardelle pasta.  It has such a great texture and is perfect for this healthy Italian-style soup.



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