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Healthy Ground Turkey Soup With Lemon & Vegetables (Whole 30, Paleo)

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5 from 1 review

  • Author: Jessica Kirk
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free


This healthy ground turkey soup with lemon and garlic will warm you up with its hearty savory broth and its immune-boosting lemon and garlic. It’s the perfect excuse to use up those Thanksgiving turkey leftovers and fight off those cool-weather colds! It is also gluten-free, paleo, and dairy-free!



For the soup:

  • 2 tablespoon olive oil
  • 1/2 carrot, peeled and chopped
  • 1 large potato, cubed
  • 1/2 sweet onion, chopped
  • 23 cloves garlic (minced)
  • 1 cup kale (or spinach)
  • 24 cups of leftover cooked turkey meat, or pumpkin sage meatballs!
  • lemon peel of 1 organic lemon
  • 2 tablespoon lemon juice
  • 1 teaspoon cumin
  • 1/4 teaspoon red pepper flakes, optional
  • 4 cups gluten-free chicken broth, or vegetable stock
  • 2 tablespoon liquid coconut aminos
  • 3/4 teaspoon anise seed
  • salt and pepper to taste

For the meatballs:

  • 1/2 cup ground leftover turkey (cooked), process a food processor for best results
  • 1/3 cup pumpkin puree
  • 1 egg, beaten
  • 1 teaspoon ground sage
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon sea salt
  • 1 tablespoon dried chopped onion
  • 1 teaspoon liquid coconut aminos
  • 1 tablespoon almond flour


For the soup:

  1. Warm a large skillet with the olive oil in the bottom of it over medium heat.
  2. Add in the carrot, potato, onion, and minced garlic for 4-5 minutes or until the potato starts to become a bit tender.
  3. Add in the kale, leftover turkey meat, lemon peels, lemon juice, cumin, and red pepper flakes and cook an additional 3-4 minutes or until the kale becomes darkened and wilted.
  4. Add in the chicken stock, liquid aminos, honey, and anise seed to the skillet and bring to a boil. Boil for 5 minutes.
  5. Remove from heat and allow to cool slightly before topping with salt and pepper to taste and enjoying.

For the meatballs:

  1. Preheat your oven to 400*F. Lightly coat a mini muffin tin with cooking spray and set aside.
  2. Combine all of the meatball ingredients together with your hands and roll them into 1″ balls. We are using here turkey leftovers, they are already cooked. If you are using fresh ground turkey meat, cook it beforehand. Place each ball in one of the mini muffin tin holes.
  3. Bake for 10 minutes, carefully flip with kitchen tongs, and bake for another 10 minutes, or until golden born on the outside. Remove and let cool.


  1. You can sub anise seed out for star anise (1 star anise) or in a bind you can also use fennel seed for a similar taste (about 1 teaspoon fennel seed for this recipe).
  2. Use organic lemon for the peel! Non-organic lemon peel will contain harmful substances like pesticides
  3. Cook the optional meatballs separately and add them to the soup just before serving, so they don’t lose their texture in the soup.
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Meal
  • Method: Boiling
  • Cuisine: American


  • Serving Size: 4 servings
  • Calories: 426
  • Sugar: 6g
  • Sodium: 1542mg
  • Fat: 27g
  • Saturated Fat: 7g
  • Unsaturated Fat: 18g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 6g
  • Protein: 95g
  • Cholesterol: 299mg