Lentil, Fennel & Turkey Meatball Soup
This hearty soup is easy to whip up and so satisfying. Great for feeding the whole family or for batching up and freezing!
Ingredients
- 2 tsp Extra Virgin Olive Oil
- 1 Yellow Onion sliced
- 1 bulb Fennel sliced
- 4 cloves Garlic minced, divided
- 4 cups Bone Broth
- Sea Salt to taste
- Black Pepper to taste
- 1 lb Extra Lean Ground Turkey
- 2 cups Lentils cooked
- 1 cup Cream, Half & Half, or Coconut Milk (if dairy free)
- ¼ cup Parsley chopped
Instructions
- Heat the oil in a pot over medium-high heat. Add the onion and fennel. Stir and sauté for about 10 minutes or until soft.
- Add half of the garlic and sauté for two to three minutes.
- Add the bone broth and season with salt and pepper. Stir, bring the soup to a simmer, and turn the heat down to low.
- Meanwhile, in a bowl, mix together the turkey, the remaining garlic, salt, and pepper. Roll the turkey mixture into small meatballs.
- Add the meatballs to the pot, cover with lid, and simmer for about 15 minutes.
- Remove the lid. Add in the lentils and cream. Stir and simmer uncovered for another 10 minutes.
- Adjust the seasoning to your taste and add more broth if needed.
- Remove from the heat and stir in the parsley. Divide between bowls and enjoy!
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