Kale and Turkey Meatball Soup #GlutenFree

Kale and Turkey Meatball Soup #GlutenFree

My apologies for the lack of photo’s since I usually like to include the ingredients and the steps. I literally just threw this soup together (hence the weird measurements) and posted to my Instagram. I had a few people message me for the recipe so I thought I would post it. Enjoy!


Kale and Turkey Meatball Soup
Author: Dianna Ranere
Prep time:
Cook time:
Total time:
Kale and Turkey Meatball Soup
  • 1 large onion chopped
  • 3-4 carrots chopped
  • Chopped garlic to taste (I am heavy-handed when it comes to garlic)
  • Beef Bouillon (I use a Gluten-free version)
  • Can of chickpeas
  • 4 large potato’s cut into bit-size pieces
  • Fresh Kale washed
  • Fresh Spinach washed
  • Turkey or regular frozen meatballs
  • Olive Oil
  • Salt
  • Pepper
  1. Start by adding olive oil to coat the bottom of a medium size soup pot
  2. Add onions and carrots and cook till onions are translucent
  3. Add in chopped garlic to taste
  4. Add beef bouillon according to the package instructions (will vary on how many cups of soup you want to make)
  5. Bring to a boil to dissolve bouillon
  6. Add potatoes, chickpeas, kale, spinach and frozen meatballs and bring back to boil (You can add lots of the fresh spinach and kale because it will reduce down to almost nothing in the soup)
  7. Simmer for 30 minutes then serve


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