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Jenn’s Mini Turkey Meatball Soup

Updated: Mar 6, 2021

During the winter months, the days are shorter, there’s less sun (which means less vitamin D and happy chemicals in our bodies), and we might not be as active. This all can cause us to have less of an appetite, low immune system function, maybe some depression, potential to be fighting off a cold, or just generally not feeling as energetic and overall as well as usual. When this happens, sometimes there’s nothing better than a nice hot bowl of homemade soup to bring us back to life.

The last few weeks I’ve been fighting off a cold and just trying to get my immune system and body back to normal. I’ve been tired, not in the mood to cook, and haven’t been wanting to eat much at all. This batch of soup was just what I needed to feel good. It’s so simple to make, doesn’t require much prep or ingredients, and was so flavorful and warm.

If you’re sick, feeling a little down, more tired than usual, or just want something warm and delicious on a cold winter’s day, give this soup a try!

Jenn’s Mini Turkey Meatball Soup


prep time: 5 minutes

cook time: 30 minutes

total time: 35 minutes

servings: 4-5


Ingredients: • 1 cup gluten-free elbow pasta • 2 tbsp avocado oil, divided • 1/2 yellow onion, diced • 1 tbsp garlic powder, divided • 2 medium russet potatoes, cubed • 3 celery stalks, diced • 1- 32 fl oz carton of chicken bone broth (can sub regular broth) • 2 cups baby spinach • Filtered water • 1lb organic ground turkey • 1 pasture-raised egg, whisked • 1 cup gluten-free bread crumbs • 1/2 tsp paprika • 1/4 tsp salt • 1/8 tsp ground black pepper • 1/4 tsp dried oregano

Instructions: 1. Cook pasta according to package until al dente (approx. 7 min). Drain then set aside.

2. In a large pot, heat 1 tbsp avocado oil over medium heat. Add the onion and let cook for 1 minute. Add 1 tsp garlic powder and stir. Add the potato cubes and celery pieces, stir to coat well then pour broth in. Cover and increase heat to high; bring to a boil.

3. Once boiling, reduce heat to a simmer and let cook for about 20 minutes or until potatoes are tender.

4. In the meantime, preheat air fryer to 390F for 3 min. In a large bowl, mix ground turkey, egg, breadcrumbs, paprika, remaining 1 tsp garlic powder, salt, pepper, & dried oregano. Lightly baste the bottom of the air fryer with avocado oil. Roll the meat mixture into small 1/2 inch balls and add to air fryer (one layer only). Cook for about 5-7 min or until slightly browned; shaking the air fryer insert to flip halfway. Pour meatballs into soup pot along with spinach. Pour enough filtered water on top to cover meatballs. Cover and increase heat back to high until boiling. Reduce heat to simmer for about 5 min.

5. Meanwhille, add remaining meatball mixture to air fryer and cook for 5-7 min and either store to use later or if you want extra meatballs in the soup you can add them as well (this was too many meatballs for my soup so I saved the extras).

6. Add elbow pasta to soup; stir and let warm for 1 min.

7. Serve and enjoy! Refrigerate leftovers for up to 4 days. Freeze after that to store longer.



Jenn Horowitz, FNTP, CPT is a Functional Nutritional Therapy Practitioner and Certified Personal Trainer who works to address the root cause of illness. Jenn is the founder of JTH Wellness, a holistic health nutrition counseling practice specialized in helping people with stomach problems take control of their health through nutrition and lifestyle changes. Jenn works to support and educate others so that they can enjoy life again, pain and worry free. Learn more about Jenn’s nutrition counseling services and schedule a free 15-minute discovery session by visiting her website,


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