This comforting and light soup is filled in with delicious grain free turkey meatballs, butternut squash noodles, carrots, and spinach. So simple and tasty! Plus it's Paleo, dairy free, and Whole30 compliant.
Optional: sliced green onion and fresh herbs for garnish
Instructions
In a large bowl, combine your ground turkey, parsley, egg, minced garlic, salt, pepper, garlic powder, onion powder, and chili powder. Roll into meatballs about 1 to 1 1/2 inches in diameter.
Add your olive oil (or other cooking fat) to a soup pot over medium high heat. Brown your meatballs on all sides. This takes roughly 2 to 3 minutes per side. Continue rotating your meatballs so that all sides are getting some love.
When meatballs are almost ready, add the 2 teaspoons minced garlic to pot. Saute until garlic is golden in color, about 1 minute.
Reduce heat to medium. Add the chicken stock, carrots, fresh oregano, salt, pepper, onion powder, ground ginger, garlic powder, and dried thyme. Simmer for 5 minutes until carrots begin to soften.
Add butternut squash noodles and simmer for another 6 to 9 minutes or until noodles are tender. Pay attention to those noodles because if overcooked these noodles basically disintegrate (and while still delicious, we don't want that).
Taste and add more salt or pepper if desired. Stir in baby spinach just before serving. It wilts immediately in the hot soup. Ladle finished soup into bowls and garnish with green onion and chopped fresh herbs (optional).
Notes
If you don't want to spiralize your butternut squash you can always use the cubed kind you'll find in the produce and freezer sections of your grocery store. You'll just need to let the squash simmer for longer to get them cooked through.