Italian Turkey Meatball Soup

I love a good soup during the winter. This one is so yummy and warming! You can feel free to switch up the veggies, I think that if you threw in some spinach or other green it would also be really yummy. The zucchini and squash made almost noodles in the soup. Also, this soup takes about 2 hours to simmer and really come together. You could also make the meatballs ahead of time (try baking or frying them to cook them). Then throw everything in the morning into the crockpot and allow it to sit all day. I am sure the aromas from your house will make your mouth water. Serve this alone or with the fabulous paleo biscuits (recipe to follow). This recipe makes a giant portion of soup. Feel free to cut it in half or just make the full batch and freeze portions for another day.



Paleo Italian Turkey Meatball Soup

Meatballs
3 lbs ground turkey (the kind that has 7% fat, not the white meat)
3 eggs
1 1/2 tsp sea salt
1/4 tsp black pepper
1 1/2 tsp italian herbs
1 1/2 tsp dried parsley
6 cloves garlic, minced
1/2 cup almond flour

Soup
10 cups broth (veggie or chicken watch for gluten free or make your own)
2 15 oz cans of tomato sauce
1/2 bag baby carrots, sliced
3 stalks celery, sliced
1 tsp garlic powder
1 1/2 tsp italian herbs
1/4 lbs sausage or pepperoni, diced
1 bay leaf
1 onion, minced
6-8 clove garlic, minced
2 small zucchini, shredded
1 yellow squash, shredded

Heat the broth and tomato sauce in large stock pot over medium heat until simmering. Mix together the meatball ingredients. Drop small meatballs into simmering broth. Add carrots, celery, garlic powder, herbs, sausage, bay leaf, onion and garlic. Simmer for 1-1.5 hours, stir occasionally. Add zucchini and squash. Stir to combine and simmer for another 1/2 hour to 1 hour. Serve and enjoy!