Recipe for Teriyaki-Turkey Meatball Soup

By Melissa Joulwan, Kellyann Petrucci

Something is undeniably comforting about a steaming mug of soup or deep bowl of stew. In this hearty and paleo-friendly recipe, you can substitute ground pork for the ground turkey. You may also substitute other greens for the spinach. Collard greens, Swiss chard, kale, and escarole are all good choices.

[Credit: iStockphoto.com/Marieclaudelapointe]
Credit: iStockphoto.com/Marieclaudelapointe

Preparation time: 10 minutes

Cook time: 15 minutes

Yield: 4 servings

1 pound ground turkey

1/2 teaspoon ground cayenne pepper

1/4 teaspoon salt

1/2 cup canned crushed pineapple (sugar-free, packed in its own juice), drained well

1 tablespoon coconut aminos

1/2 teaspoon dried ginger

1 clove garlic, minced

1 large egg, lightly beaten

2-inch piece fresh ginger, cut into 1/2-inch slices

8 to 10 cups chicken broth

8 cups fresh spinach leaves, coarsely chopped

Salt and ground black pepper

3 to 4 scallions, white and green, very thinly sliced

1 tablespoon sesame seeds, toasted (optional)

  1. In a large bowl, mix the turkey with the cayenne pepper, salt, pineapple, coconut aminos, dried ginger, garlic, and egg.

    Measure a level tablespoon of turkey and roll into a meatball shape. If the meat sticks to your hands, wet your hands with water between rolling. Set meatballs aside.

  2. With the bottom of a glass or the handle of a heavy knife, smash the ginger slices to release their flavor.

    Place them in a large pot and add the broth; bring to a boil over medium-high heat.

  3. Reduce the heat to simmer and add the meatballs. Simmer, covered, until the meatballs are cooked through, about 8 minutes.

    Season with salt and pepper to taste and add the spinach. Cook uncovered until the spinach is just wilted, about 2 minutes.

  4. Serve in deep bowls and sprinkle with scallions and sesame seeds.

Per serving: Calories 333 (From Fat 182); Fat 20g (Saturated 5g); Cholesterol 139mg; Sodium 2,469mg; Carbohydrate 10g; Dietary Fiber 2g; Protein 28.