Keto Cabbage Soup with Turkey Meatballs

I love warm hugs in a bowl and I love quickies like this one. It’s perfect for most any time of the year, and it cooks up so quickly, you’ll have it on the table in no time. And like most meals like this, they’re great the day of – buuuuuut, they’re even better the next day.

And listen, if cabbage isn’t your thing, you can substitute with any other leafy green that you’d like. They all work – spinach, kale, cooking greens, etc – go for it!

For the soup

2 tablespoons of olive oil

1 cup of diced bacon

3/4 cup of diced onion

3/4 cup of diced bell pepper

3/4 cup of diced celery

1/2 cup of diced fennel

1/2 cup of diced leeks

8 cups of chicken stock

1 tablespoon of garlic powder

1 teaspoon of onion powder

1 tablespoon of Kosher salt

1/2 tablespoon of black pepper

4 cups of chopped cabbage

For the meatballs

1 pound of ground turkey

1/2 cup of diced onion

2 teaspoons of garlic paste

1/2 teaspoon Black pepper

1/2 teaspoon Garlic powder

1/2 teaspoon Onion powder

1/2 teaspoon Kosher salt

1/4 cup of olive oil

To start, preheat the oven to 375 degrees.

For the meatballs, combine the ground turkey with all of the other ingredients listed. Mix well and form into bite-sized meatballs. Place on a baking sheet and roast in the oven for 17-20 minutes or until the meatballs are golden brown.

Then, start on the soup. Heat a Dutch oven over medium heat and add in the olive oil and bacon. Cook together for 2 to 3 minutes and then add in the onion, bell pepper, celery, fennel, and leeks. Continue to sauté for about 5 minutes and then add in the chicken stock and cabbage. Let the soup cook over medium high heat for 15 minutes while the vegetables become tender.

Season the soup with garlic powder, onion powder, Kosher salt, and black pepper. To finish, add the cooked meatballs to the soup and let cook over medium heat for an additional 2 minutes. Then, serve immediately and enjoy.