Beans and Greens Italian Meatball Soup
Prep time
Cook time
Total time
Serves: 8
  • 7 cups chicken stock
  • 2¼ cups organic jarred tomato sauce (I used a sauteed onion and garlic variety)
  • 1 cup So Delicious Dairy Free Unsweetened Almond Milk, divided
  • 2½ cups sliced carrots (1/4" thick coins)
  • 15 oz. can cannellini beans, drained, rinsed
  • 1½ teaspoons sea salt, divided**
  • ¼ teaspoon ground black pepper
  • 2 slices gluten free bread (Udi's White Loaf)
  • 1 pound lean groun turkey (white meat)
  • 4 cups finely chopped kale leaves
  1. Place the stock, tomato sauce, and ⅔ cup almond milk into a soup pot. Whisk together.
  2. Add in the sliced carrots, beans, ½ teaspoon sea salt, and black pepper. Bring to a boil. Reduce heat to a simmer.
  3. Place the bread slices into a bowl. Cover with the remaining ⅓ cup almond milk. Allow to sit for 2 minutes. Mash up with a fork to create a paste. Stir in ¼ teaspoon sea salt. Fold in the ground turkey meat. Form miniature meatballs (about 1 teaspoon is size). Drop the meatballs directly into the soup.
  4. Cook the soup for 1 hour.
  5. Turn the heat off. Stir in the chopped kale. Serve.
**You may adjust the salt content up or down depending on the sodium levels of the broth used. I suggest seasoning the soup in small ¼ teaspoon increments until the desired taste is achieved.
Recipe by Go Dairy Free at