Kale and Sweet Potato Stuffed Turkey Breast

This Kale and Sweet Potato Stuffed Turkey Breast is perfect for a dinner party or small Thanksgiving feast. A boneless turkey breast is stuffed with quick caramelized onions, kale, sweet potato and herbs, then baked in the oven in just about an hour. Double the recipe to feed a crowd! It’s also gluten-free, Paleo and Whole30 friendly.

Sliced veggie stuffed turkey breastStuffed Turkey Breast Recipe

It’s time to start thinking about Thanksgiving! If you are into the idea of making the traditional Thanksgiving Turkey, check out this recipe here with all the details you need to know if you’ve never made one before. But if you are hosting a small Thanksgiving dinner and wanted to enjoy turkey without actually cooking a whole one? This Kale and Sweet Potato Stuffed Turkey Breast recipe is perfect. It has all the flavor of the traditional turkey but wrapped up in a beautiful package that takes about one third of the time needed for making a whole turkey.

Don’t worry–we are walking you through exactly how to make the stuffing, how to prepare and roll up the breast and finally how to cook it to perfection.

Stuffing recipe for a turkey breastSteps for Making Stuffed Turkey Breast

Let’s start with the actual turkey breast!

You’ll be buying a boneless turkey breast roast. It usually comes wrapped up in a bundle of stretchable butcher’s twine. Go ahead and remove that and discard. Next you are going to place the turkey breast skin side down on a cutting board. The turkey needs to be sliced through the middle and then opened up like a book so you can get more surface area to pound out. The more surface area you have, the more rolling you can do.

Next you will pound out the turkey with a meat mallet until the turkey is of uniform ¾” thickness. This again is so you have more surface area to roll and so that it cooks evenly. Finally, it’s time to brine the turkey. Luckily, you can do this in as little time as 1 hour, though the flavor really improves if you allow it to brine for up to 24. To brine the turkey, season with 1 teaspoon kosher salt and pepper. Let sit at room temperature for 1 hour, or up to 24 in the refrigerator. If you do refrigerate it overnight, bring the turkey breast again to room temperature before cooking. This ensures even cooking, and more tender meat.

Move on to the filling.

We wanted to make the filling all in one pan, which includes making (quick) caramelized onions, cooking up the sweet potato and braising the kale. It takes about 40-50 minutes for everything to cook, but if you were really in a rush you could break apart the steps of each component and cook separately, but at the same time. You do want to let the filling cool slightly before adding it to the turkey breast, because it makes it easier to handle and roll the meat. The entire filling can be made up to 2 days ahead of time.

Rolling and Tying up the Stuffed Turkey Breast

Because the turkey has been seasoned with salt, there will be a good amount of moisture on turkey after it has been brined. Pat it dry so that the filling doesn’t slip off. Spread the slightly cooled (or completely cooled) kale mixture into the middle of the breast, leaving a 1” border all around the edges. Then you are going to roll up the breast, starting with the short end that does not have the skin underneath. You do this so that when you have finished rolling the breast up, the skin is on the outside. Roll it into a tight log and completely enclose the filling. Turn the now stuffed turkey breast seam side down and smooth over the skin in the middle of the breast as best as possible. We’ve noticed that each turkey breast we worked with was a little different, and some of the meat had a cleanly butchered piece of skin, while others has less skin and it didn’t cover the entire rolled piece of meat. It’s important to leave the skin on because that helps keep the meat juicy, so do your best to ensure the skin is covering the meat. Next tie up the stuffed breast with butcher’s twine evenly in 5 places.

Bake the Stuffed Turkey Breast

Place the breast inside a roasting pan. Dry off the skin and rub all over with olive oil, salt and pepper and pour chicken broth in the bottom of the roasting pan. This helps keep the meat moist, as you will baste the breast with it throughout the baking process. It also means you’ll have flavorful broth with which to make gravy after! Bake, basting every 20 minutes, until it reaches 155º degrees with an instant read thermometer, about 60-70 minutes. Then take it out and cover it to let the temperature continue to climb up to 165ºF.

Now it’s time to slice and serve!

Rolling up a stuffed turkey breast

How to Slice a Stuffed Turkey Breast

It is easiest to slice a stuffed turkey breast with a sharp serrated knife, such as a large bread knife. You can keep the stuffed breast tied up while you slice it, and then cut off the twine before serving.

Trying up a stuffed turkey breast with butcher's twineWhat Temperature to Cook a Turkey Breast 

The secret to a perfectly cooked juicy turkey breast is to not overcook it! Breast meat is pretty lean, so if it is overcooked it will taste dry and bland. As all meat does, the stuffed turkey breast will continue to cook after it has been removed from the oven.

We always suggest using an instant-read thermometer to check the temperature of meat, and this should be removed from the oven at 155º. Once the turkey has been pulled out, cover the pan with aluminum foil and allow it to rest. This let’s the turkey finish cooking to 165º and lets all the juices reincorporate in the breast.

turkey breast stuffed and rolled up in a roasting panSides to Serve with this Stuffed Turkey Breast

And don’t forget the gravy! Check out this post for how to make gravy with and without drippings. Though let’s be real, it’s much better with the drippings!

sliced stuffed turkey breast on a plate with sides

Planning to have leftovers? Check out these recipes:

Kale and Sweet Potato Stuffed Turkey Breast

Prep Time 00:20 Cook Time 01:45 Total Time 02:05 Serves 6

Ingredients

  • 3-4 lb. boneless turkey breast roast
  • 2-½ teaspoons kosher salt, divided
  • 1 teaspoon ground black pepper, divided
  • 1 tablespoon oil
  • 2 medium onions, halved and sliced thin
  • 1 tablespoon butter
  • 3 garlic cloves, minced
  • 1 medium (12 oz.) sweet potato, peeled and diced fine
  • 3 sprigs thyme, leaves removed
  • 6 sage leaves
  • 1 tablespoon dijon
  • 2-¼ cup chicken or turkey broth, divided
  • 1/2 bunch (2 cups) kale, cleaned, removed from stem and sliced thin

Directions

  1. Place turkey breast side down on a cutting board. Carefully, slice parallel through the thickest part of the breast, but not all the way through. Unfold the turkey so it lays flat. Cover with a piece of plastic wrap and pound with a meat mallet until the turkey is of uniform ¾” thickness. Season with 1 teaspoon kosher salt and pepper. Let sit at room temperature for 1 hour, or up to 24 in the refrigerator. If its brined and refrigerated make sure to bring it back to room temperature before baking.
  2. Meanwhile, make filling: Heat oil over medium-low heat. Add onion and cook, stirring occasionally for 25 minutes. Add in butter, garlic and sweet potato, and cook for 15 minutes, stirring occasionally until sweet potato is tender. Add in thyme, sage, dijon, ¼ cup broth and kale and cool until wilted down and all of the liquid has evaporated. Set aside to cool slightly, about 15 minutes. Can be made up to 2 days ahead of time.
  3. Preheat oven to 375 and set aside a 9”x13” roasting pan.
  4. Pat the turkey breast dry. Spread the slightly cooled kale mixtureinto the middle of the breast, leaving a 1” border all around the edge of the breast. Starting with one short end that does not have the skin underneath, roll into a tight log and completely enclose the filling. Turn the now stuffed turkey breast seam side down and smooth over the skin in the middle of the breast as best as possible. Next tie up the stuffed breast with butcher’s twine evenly in 5 places. Place inside a roasting pan.
  5. Dry off the skin and rub all over with olive oil, salt and pepper and pour chicken/turkey broth in the bottom of the roasting pan.
  6. Bake, basting every 20 minutes, until it reaches 155º degrees with an instant read thermometer, about 60-70 minutes. Let rest, slightly covered for 10-15 minutes, to let the temperature continue to climb up to 165ºF.
  7. Slice and serve with your favorite side dishes.

Recipe Notes

  1. This serves at least 6, if you would like to increase the serving size double the recipe and make 2 turkey breasts.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Instant Pot Balsamic Chicken

Ready for the juiciest chicken breasts, perfectly cooked potatoes and braised kale in sweet balsamic glaze for dinner without even turning on the stove? Then this Instant Pot Balsamic Chicken is just what you need to make tonight! This dish is perfect for those hot steamy summer nights (or cool, lazy fall or winter ones) when you want to eat a home cooked meal but don’t want to heat up the house. It’s also gluten-free, paleo, low carb and whole30 friendly. Made in partnership with my friends at Shenandoah Valley Organic (SVO Farmer Focus)!

balsamic chicken instant pot meal on a platterInstant Pot Balsamic Chicken Dinner

This Balsamic Chicken Dinner recipe made in the Instant Pot doesn’t require a whole lot of actual hands-on cooking and the resulting dish is just SO delicious! Juicy chicken breasts, perfectly cooked potatoes and braised kale all covered in a savory and sweet balsamic glaze! This meal is perfect served as is for one of those hot steamy summer nights when you want a delicious dinner but do not want to turn on that oven or stove!

Why Cooking Dinner in the Instant Pot is the Best

We could sing praises all day about about why we love the Instant Pot, especially for easy dinners! This appliance isn’t just for making quick work of typically long braised dishes like beef barbacoa or pork carnitas. It’s also great for quick weeknight dinners that don’t actually require much hands-on cooking. This Instant Pot Balsamic Chicken dish is great for all of that. The recipe doesn’t require very much prep work aside from gathering some ingredients and washing off some produce. All that means an easy delicious meal without much effort.

A few notes to make this meal a success in the Instant Pot

  • Make sure to get the right size potatoes.
  • Don’t stack the chicken on top of one another when cooking, it can interfere with the chicken breasts cooking all the way through.
  • Make sure to read the directions all the way before you begin cooking so you can have anything prepped that you need to make cooking go smoothly.

How to Clean Kale

Kale, especially when it comes from the farm can be pretty gritty. To wash it:

  1. Take the hard part of the stems off of the kale. We usually just rip the leaf off the stem, but if you want you could cut it.
  2. Fill a large bowl with cool water.
  3. Submerge the kale leaves and swish around for 10 seconds.
  4. Let the kale sit for 1 minute in the cool water to let any grit sink to the bottom of the bowl.
  5. Without agitating the water too much, quickly pick up the kale directly out of the water, leaving behind any sand or dirt.
  6. Empty the water and rinse out the bowl and repeat this until step until the water is clear after you remove the kale.

What Size Potatoes to Use

Because we’re cooking this dinner up in the Instant Pot, it’s important to get the correct size potatoes. For this recipe we’re using a medley of small (or baby) potatoes, that are all about 1″ in size. If you are getting potatoes that are larger than this they may not cook up in the same amount of time if left whole. If you can’t find 1″ potatoes, you can cut up a potato to 1″ pieces.

boneless chicken breasts for instant pot recipes

I am so happy to partner with my friends at SVO Farmer Focus to bring you this Instant Pot Balsamic Chicken recipe! Shenandoah Valley Organic (SVO) has been my go-to trusted, farmer focus, meat company for a few years now. SVO Farmer Focus prides themselves in producing the highest quality chickens grown on family-owned farms. You can 100% taste the difference.

If you are like me, choosing organic meat for my family that I can trust, that doesn’t have any added antibiotics or hormones is a top priority. It can be frustrating to go to the grocery store these days and *think* that you are picking up chicken that comes from an all-natural sounding brand that does things right, but then unfortunately if you look further into who owns that chicken company, you might be surprised to find out that it’s just the giant chicken manufacturer in this country. 

Shenandoah Valley Organic is building partnerships with growers through a Farmer Focus Business Model

I love that with SVO Farmer Focus, you know that they are supporting their farmers and they are a company that is working hard to do things right. But not only that, they also truly raise and produce the highest quality chicken! Every SVO Farmer Focus product includes a 4-letter farm I.D. that traces your chicken to the farm that raised it, so you know it’s trusted and they are accountable.

SVO chickens are humanely raised and fed a diet free from animal byproducts, pesticides, and antibiotics. On their website you can see where all of the farms are located, so you know just where your chicken was raised! Use their easy store locator to find where you can get this amazing quality chicken near you.

complete instant pot chicken dinner

Watch the video here:

If you like this Instant Pot chicken recipe, check out these others:


Balsamic Chicken in the Instant Pot

Prep Time 00:05 Cook Time 00:10 Inactive Time 00:15 Total Time 00:30 Serves 4

Ingredients

Directions

  1. Place chicken breasts, balsamic vinegar, chicken stock, olive oil, italian seasoning, salt, pepper and potatoes in the liner of a 6 or 8 quart Instant Pot. Mix together to combine and make sure that the chicken is not stacked on top of each other. Close the lid and set vent to sealing.
  2. Cook on manual high pressure for 8 minutes and once done use the quick release function. Remove chicken and potatoes and cover to keep warm and set aside.
  3. Add onion and kale to the pot. Close the lid and set to sealing and cook on manual high pressure for 3 minutes. Use the quick release function when done.
  4. Slice the chicken and divide on four plates along with potatoes and kale.
  5. If desired, you can thicken up the sauce at this point: Press the saute function. Add 1 teaspoon of arrowroot to a small bowl and scoop out some of the balsamic liquid and whisk it with the arrowroot to create a slurry. Return it to the pot and let cook until it has thickened, about 1 minute. Drizzle over the chicken and potatoes and serve hot!

Recipe Notes

  1. You do not need to thicken this sauce up, this step can be skipped and the sauce served as is. But if you prefer to have a thick sauce to coat you can use the arrowroot option. The amount of arrowroot you need will vary depending on how much liquid remains in the pot at the end (this varies). If 1 teaspoon is not enough you can add 1 teaspoon at a time as instructed until it's reached your desired consistency.
  2. If your chicken has cooled too quickly in between steps, place back in the pot when thickening up the sauce to warm up briefly.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Jicama Kale Salad with Orange Lime Vinaigrette

This Kale and Jicama Salad with Orange Vinaigrette is so refreshing. It’s crunchy, creamy and tangy from the citrus in the vinaigrette, perfect for pairing with grilled meat.

Jicama Kale Salad with Orange Lime Dressing

Kale and Jicama Salad with Orange and Lime Vinaigrette

This is a such a delicious light summer dish packed with kale, red bell peppers, cilantro, and carrots from the farm with the additional pops of flavor with mango and avocado! Tossed with a delicious orange lime dressing everyone will love. Make it as a side, or top it with grilled chicken or shrimp for a fabulous main dish!

Ingredients Needed

  • Kale
  • Jicama
  • Bell Peppers
  • Carrots
  • Avocado
  • Mango
  • Orange
  • Lime
  • Olive Oil 
  • Ginger
  • Honey
  • Cilantro

Jicama Kale Salad with Orange Lime Dressing

If you like this salad recipe, check out these others:

Jicama Kale Salad with Orange Lime Dressing
Serves 4
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Prep Time
15 min
Prep Time
15 min
For the salad
  1. 6 cups kale, chopped
  2. 1 jicama, julienned or cut into match sticks
  3. 1 red bell pepper, julienned or cut into match sticks
  4. 2 carrots, julienned or cut into matchsticks
  5. 1 avocado, cubed
  6. 1 mango, cut into matchsticks
  7. 1/4 cup fresh cilantro, chopped
Orange Lime Dressing
  1. 2 oranges, juiced
  2. 1 lime, juiced
  3. 1/4 cup extra-virgin olive oil
  4. 1 teaspoon dijon mustard
  5. 1 teaspoon honey
  6. 1/2 teaspoon ground ginger or 1 teaspoon grated ginger
  7. 1 tablespoon fresh chopped cilantro
Instructions
  1. In a small bowl whisk together all dressing ingredients and set aside.
  2. In a large bowl toss kale with all the other salad ingredients.
  3. Toss with desired amount of dressing and serve immediately!
Lexi's Clean Kitchen https://lexiscleankitchen.com/

Grilled Salmon Bowl with Garlicky Kale

This Grilled Salmon Bowl with Garlic Scapes and Kale makes for the perfect summer meal in a bowl. Packed with flavor and fabulous ingredients, this dish is packed with everything you need for a delicious and nutritious lunch or dinner.

Grilled salmon bowls with an egg on topGrilled Salmon Bowl Recipe

This Grilled Salmon Bowl is the perfect healthy dinner that will leave you feeling way better than before you ate it. It starts with some perfectly grilled salmon. You can grill either outside or “grill” underneath the broiler in the oven. Then pile that salmon with some garlicky wilted kale, rice and your choice of pairings. This is the perfect spring or summer dinner that is also paleo-friendly, Whole30 and gluten and dairy-free.

Last year was my first year of joining a local CSA and frequenting my new town’s farmers markets. I came home week after week with incredible amounts of produce like this kale and garlic scapes, many of which at a loss of what to do with. (P.S. if you’re looking to save money eating organic, a CSA is an amazing resource). This year I’m working through all the different types of produce I take home to create into delicious meals that can be recreated by you. 

Grilled salmon with rice and kale

Salmon Rice Bowl Ingredients

For the fish:

  • Wild Salmon
  • Olive Oil
  • Dijon mustard
  • Coconut Aminos
  • Lemon
  • Salt and Pepper
  • Kale
  • Garlic scapes (if available, or garlic cloves)
  • Cooked White Rice 

Salmon Bowl Toppings:

Top your salmon bowl with whatever you have handy or you think might go well with it. I enjoyed topping mine with these options:

  • Avocado
  • Cucumber 
  • Scallions
  • Radishes
  • Soft-boiled eggs
  • Sesame Seeds

How to Grill Salmon

There are two choices for grilling this salmon. The first is on a traditional grill outdoors. Though if that isn’t available to you, feel free to “grill” this under your broiler.

To “grill” fish in the oven: Place broiler on high. Place fish on a lined and greased baking sheet and broil for 7 to 9 minutes depending on the thickness of your fish. Add sesame seeds to garnish.

To grill on an outdoor grill: Grease grill and heat to medium. Place fish on a sheet of tin foil and cook for 8 to 10 minutes until fully cooked to your liking. Add sesame seeds to garnish.

Salmon rice bowl

If you like this salmon recipe, check out these others:

Grilled Salmon Bowls with Garlic Scapes and Kale
Serves 4
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Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
For the fish
  1. 2 teaspoons avocado oil or extra-virgin olive oil
  2. 1 tablespoon dijon mustard
  3. 1 teaspoon coconut aminos
  4. 1/2 lemon, juiced
  5. Pinch of fine sea salt
  6. Pinch of back pepper
  7. Pinch of red pepper flakes
  8. 1 1/2 pounds wild salmon filets, or fish of choice
  9. Sesame seeds, for garnish
For the Kale and Garlic Scapes
  1. 1 tablespoon unsalted grass-fed butter or oil
  2. 4 cups chopped kale
  3. 8 to 10 garlic scapes, diced
  4. Pinch of salt and pepper
Everything Else
  1. 2 cups cooked white rice (I cook mine in broth for extra flavor)
  2. 1 avocado, sliced
  3. 1 cucumber sliced
  4. 1/3 cup scallions, chopped
  5. Radish slices, for garnish
  6. Optional: Soft-boiled eggs (how-to HERE)
Instructions
  1. In a bowl whisk together fish marinade ingredients and pour over fish. Let sit for 10 minutes or up to 1 hour.
  2. Cook fish inside: Place broiler on high. Place fish on a lined and greased baking sheet and broil for 7 to 9 minutes depending on the thickness of your fish. Add sesame seeds to garnish.
  3. Cook fish on the grill: Grease grill and heat to medium. Place fish on a sheet of tin foil and cook for 8 to 10 minutes until fully cooked to your liking. Add sesame seeds to garnish.
  4. In a skillet heat oil and garlic scapes and sauté until kale is wilted and garlic scapes have softened slightly.
  5. Assemble bowls: Add rice to each bowl. Top with kale mixture, salmon, avocado, cucumber, egg, scallions, and radish slices. Serve and enjoy.
Lexi's Clean Kitchen https://lexiscleankitchen.com/

 

Turkey Kale Soup

I’ve been eating this simple (yet super flavorful) soup all week and it’s been hitting the spot on these cold cold days we are having here in Boston.

This soup is packed with protein and veggies and the perfect dinner meal, starter, or a nice light lunch! So many of you are on Whole30’s and 21DSD’s this month, so I am bringing you all sorts of compliant meal ideas! Make sure to connect on social media where I constantly share a ton of them 🙂Turkey Kale Soup

Turkey Kale Soup
Serves 4
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Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Ingredients
  1. 2 garlic cloves, minced
  2. 4 large carrots, chopped
  3. 1 large onion, chopped
  4. 4 celery stalks, chopped
  5. 1 lb. organic ground turkey
  6. 3 cups kale
  7. 1 cup diced tomatoes
  8. 4 cups chicken broth (homemade is best, but store-bought works too)
  9. 1 1/2 tbsp extra virgin olive oil
  10. 1 tsp Italian seasoning
  11. Pink sea salt, to taste
  12. Freshly ground pepper, to taste
Instructions
  1. In a large pot heat 1 tbsp olive oil and sauté garlic
  2. Add in chopped onion, carrots, and celery and sauté for 7-10 minutes or until slightly soft
  3. Add in ground turkey and let cook, stirring often, until browned
  4. Massage kale with additional 1/2 tbsp of oil, roughly chop it, and add it into the pot
  5. Once wilted, add in diced tomatoes and chicken broth, seasoning and salt and pepper
  6. Bring to a boil, the reduce to a simmer for 15-20 minutes
  7. Taste and adjust spices as desire
Lexi's Clean Kitchen https://lexiscleankitchen.com/

Turkey Kale SoupWhat is your favorite type of soup and/or cold weather comfort food?

Turkey Kale Soup

Prep Time 10 min Cook Time 45 min Total Time 0:55

Ingredients

Directions

  • In a large pot heat 1 tbsp olive oil and sauté garlic
  • Add in chopped onion, carrots, and celery and sauté for 7-10 minutes or until slightly soft
  • Add in ground turkey and let cook, stirring often, until browned
  • Massage kale with additional 1/2 tbsp of oil, roughly chop it, and add it into the pot
  • Once wilted, add in diced tomatoes and chicken broth, seasoning and salt and pepper
  • Bring to a boil, the reduce to a simmer for 15-20 minutes
  • Taste and adjust spices as desire
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Healthy Italian Wedding Soup

    Studded with meatballs and filled with veggies, this Italian Wedding Soup is a lightened up take on the classic. This hearty soup is family friendly and would make great leftovers. Opt to make it lower carb by skipping any added pasta, or go ahead and make it the classic way with your favorite pasta shape.

    Healthy Italian wedding soup in a pot with ground chicken meatballs and kale.Healthy Italian Wedding Soup

    There is nothing like a hearty soup for a cool winter day! And this Healthy Italian Wedding Soup does not disappoint. The soup has some similar flavors to a classic chicken soup, but instead of the chicken there are tiny meatballs added along with hearty greens. If you are wondering why it’s called Italian Wedding Soup, it isn’t because this is traditionally served at weddings! The name refers to the marriage of flavors between the meatballs and the greens here. And they really are a great combination! This healthier version uses nutrient-dense kale and lightened up ground turkey or chicken meatballs. We’ve opted to leave out the pasta here for a more low-carb take, but feel free to cook some of your favorite small pasta shapes here.

    A pot of Italian wedding soup with kale.

     

    Ingredients Needed

    • Ground Chicken or Ground Turkey
    • Kale
    • Carrots
    • Garlic
    • Onion
    • Celery
    • Egg
    • Chicken Stock (homemade or store-bought)
    • Almond Flour (this is used to bind the meatballs)
    • Herbs and Spices
    • Parmesan Cheese (optional)
    • Salt and Pepper

    Can you change the greens for something else?

    We’ve opted to use kale here. But feel free to change it up and use spinach or escarole here. If adding spinach, you don’t need to cook it as long so add it in towards the end when you add in the meatballs.

    How to Add Pasta

    Add in the pasta when you are simmering the soup. If the pasta you are adding doesn’t take very long to cook, adjust when you add it in.

    A bowl of Italian wedding soup with ground turkey meatballs.

    Do you need to bake the meatballs?

    We opted to bake the meatballs here, instead of searing them on the stove or adding them in raw to cook in the broth. Absolutely either way will work for this soup.

    Can you make this soup ahead of time?

    Soups are the ultimate make ahead meal and it’s freezer-friendly! This  would be a great meal prep item to make a double batch of. Freeze some to eat later, and eat some throughout the week for lunches or dinners.

    If you like this soup recipe, check out these others:

    Paleo Italian Wedding Soup

    Prep Time 00:10 Cook Time 00:25 Total Time 00:35 Serves 4-6

    Ingredients

    For Meatballs:

    For Soup:

    • 1 tablespoon olive oil 
    • 3 carrots, peeled and diced fine
    • 2 cloves garlic, minced
    • 2 celery stalks, diced fine
    • 1 yellow onion, diced fine
    • 1 teaspoon fine sea salt
    • ½ teaspoon ground black pepper
    • 2 large handfuls kale or spinach, chopped
    • 6 cups chicken stock (homemade or store-bought)
    • ½ cup fresh basil, roughly chopped
    • ⅓ cup fresh parsley, roughly chopped
    • Parmesan cheese, for topping

        Directions

        1. Preheat oven to 350ºF and lightly grease a rimmed baking sheet.
        2. Add ground meat, egg, almond flour, parmesan cheese, garlic powder, herbs, salt and red pepper flakes to a large bowl and mix together until fully incorporated. Roll meat mixture into 1-½” balls (about 3 tablespoons each) and place on the rimmed baking sheet.
        3. Bake for 15 minutes, or until the meatballs are fully cooked through to a temperature of 165ºF degrees.
        4. Meanwhile, make the soup: Heat oil over medium heat in a large dutch oven. Once hot, add carrots, garlic, celery, onion and salt and pepper and cook until beginning to soften about 10 minutes.
        5. Add in greens and cook until they are wilted.
        6. Pour in chicken stock, bring up to a boil and then lower heat to a simmer for 10 minutes. Add in cooked meatballs and simmer for 5 more minutes.
        7. Add in herbs, parmesan cheese and season to taste with additional salt and pepper.

        Recipe Notes

        1. If turkey or chicken meatball mixture is difficult to work with, you can chill the mixture in the freezer for about 5 minutes or so, or you can use a cookie scoop to scoop the mixture. Also, using wet hands or even food safe gloves makes working with the ground turkey / chicken mixture easier.
        2. Omit cheese for Whole30 and Paleo friendly.
        3. This soup is a great meal prep option and even freezes well.
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        There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!