Baked Turkey Zoodle Soup with Fresh Herbs

By AislePrompt Editorial · Published 2026-07-07 · Updated 2026-07-07

A light, flavorful soup featuring tender turkey meatballs, zucchini noodles, and fresh herbs baked together for a wholesome, comforting dish. This American-inspired Whole30 recipe (gluten free), ready in about 50 minutes, pairs ground turkey, zucchini, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, lean ground turkey
• 3 medium, spiralized into noodles zucchini
• 2 medium, diced small carrots
• 4 cups, Whole30 compliant chicken broth
• 1 small, finely diced yellow onion
• 3, minced garlic cloves
• 1/4 cup chopped fresh parsley
• 1 tbsp chopped fresh thyme
• 2 tbsp olive oil
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 large, beaten egg
• 1/4 cup almond flour

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 375°F. In a large bowl, combine 1 lb lean ground turkey, 1 beaten large egg, 1/4 cup almond flour, 1/2 tsp salt, 1/2 tsp black pepper, and 2 tbsp chopped fresh parsley. Mix gently until combined.
2. Step 2: Form turkey mixture into 1-inch meatballs and place them evenly spaced in a large oven-safe casserole dish.
3. Step 3: Around the meatballs, scatter 3 spiralized medium zucchinis and 2 diced medium carrots. Add 1 small finely diced yellow onion and 3 minced garlic cloves.
4. Step 4: Pour 4 cups Whole30-compliant chicken broth over the meatballs and vegetables. Sprinkle 1 tbsp chopped fresh thyme and remaining 1 tsp salt and 1/2 tsp black pepper over the top.
5. Step 5: Drizzle 2 tbsp olive oil across the surface. Cover with foil and bake for 30 minutes until turkey meatballs are cooked through and vegetables are tender.
6. Step 6: Remove foil, stir gently to combine meatballs and vegetables with broth, and serve warm garnished with remaining chopped parsley.