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Creamy Tomato Soup with Mini Turkey Meatballs

Creamy and comforting for those cold nights. Packed with protein and veggies


Turkey Meatballs

  • 1 pound ground turkey (organic If possible)
  • 1/3 cup breadcrumbs or almond flour
  • 1 tsp italian seasoning
  • 1 tsp red pepper flakes (optional if you like heat)
  • 2 tbsp pesto
  • salt & pepper - to sprinkle In

Tomato Soup

  • 1 28oz can crushed tomatoes
  • 1 15oz can light coconut milk
  • 4 cups low sodium vegetable broth
  • 1 package mirepox blend
  • 3 garlic cloves, diced
  • 1 tbs olive oil
  • 1 tsp italian seasoning
  • 1 8oz Eat Banza Pasta (or other small pasta)
  • 2 cups fresh spinach (optional)
  • 2 tbs pesto
  • salt & pepper to taste


  • Preheat oven to 375f. Grease a large backing pan. In a large bowl mix all the turkey meatballs Ingredients together. Form Into mini meatballs and cook for 15-20 minutes.
  • While the meatballs are cooking, heat oil over medium heat In a large pot. Add mirepoix and cook until soften. Then add In garlic. Cook a few minutes more. Then add In tomatoes, cioconutmilk, broth, pasta & seasonings. Stir together then add in meatballs. Bring to a boil then let simmer for 15 minutes.
  • Add In spinach and pesto. Taste for seasonings and adjust as needed.
  • Serve & enjoy!