Keeping with the theme of staying on the healthy side of things we have a super simple tomato soup with turkey meatballs sure to satisfy all of your cozy cravings. It’s made with coconut cream yet you would never know! You might remember me sharing it over on my Instagram stories in January. It is so delicious as well as filling and super quick to whip up for a last-minute dinner too! The whole family loved it. I’ve already made it many times since then!
Little note: I’ve never cooked with leeks before. I might have even had to google how to cut, wash and cook leeks. Yes, there is a trick to them! We used almond meal instead of breadcrumbs in the turkey meatballs, making this meal gluten-free. (And paleo and W30 approved too!) It’s the perfect meal to enjoy on any rainy day during the week! And oh so healthy too. Enjoy!
For the soup:
1 large leek or two small ones
2 Tbsp. olive oil (Loving California Olive Ranch right now)
1 clove of minced garlic
1 – 28 oz can of crushed tomatoes
1 large stem of basil
⅓ cup of full-fat coconut milk
½ cup of vegetable stock or water if needed
For the turkey meatballs:
1 lbs. lean ground turkey
1 minced shallot or 3 Tbsp. finely chopped onion
1 cloves of garlic
1 Tbsp. olive oil
1 large free-range egg
⅓ cup of almond meal (almond flour)
½ tsp onion powder
½ tsp garlic powder
Large pinch of salt and pepper (about ½ tsp each)
3 Tbsp. of fresh parsley chopped
For the soup:
Clean the leeks thoroughly and remove the green end. (You can save this if you’re making stock!) Thinly chop the leeks.
In a medium-sized pot, heat the oil over medium heat. Saute the leek until soft (around 5 minutes). Add the garlic and saute them together for another minute.
Add in the can of chopped tomatoes along with seasonings and basil. Cook it down on medium-low heat for about 20 minutes. Add the coconut milk and stir.
Pour the mixture into your blender. (Or use a hand blender, if you prefer.) Blend until nice and creamy. This will produce a thick soup. If you prefer it to be thinner, add some chicken or vegetable stock. If you would like a creamier soup, add more coconut milk!
For the meatballs:
In a small frying pan, saute the shallot and garlic in olive oil until tender (approx. 5 minutes) Remove the pan and let cool.
Place all of the remaining ingredients in a medium-sized bowl. Add the cooled shallot and garlic mixture. Mix well with your hands to make sure everything is incorporated.
Pre-heat your oven to 375°F. Line a baking sheet with parchment paper or grease a cookie sheet with cooking spray.
Scoop meatballs, rolling each one in your hands to shape them, before placing them on the baking sheet. Tip: I love using a 1 oz. cookie scoop to measure out meatballs to make sure they’re the same size. Doing this will make approx. 18 smaller meatballs for this recipe.
Bake them in the oven around 18-20 minutes until golden brown. They should reach an internal temperature of 165°F.
Gently heat the bisque and place 2-3 meatballs in each bowl of soup. Garnish it with some fresh basil. Enjoy!
Any extras will keep in the fridge for up to two days in an airtight container. You can also pop them in the freezer for a quick weekday meal.
Recipe inspired and modified from Physical Kitchness