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Ground turkey and cooked quinoa make for tasty, hardy meatballs in this brothy soup. You could also make this with chicken stock and ground chicken.

Turkey Quinoa Meatball Soup with Collard Greens

This soup features protein packed meatballs made with ground turkey and quinoa as well as underappreciated collard greens. It works with purchased stock just fine.

Course: Appetizer, Soup
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Makes: 8 Servings
Calories: 268 kcal
Author: Dédé Wilson


  • 1 pound (455 g) ground turkey
  • 1/2 cup (93 g) cooked quinoa (we used red quinoa)
  • 2 ounces (55 g) Parmigiano Reggiano cheese, grated and divided (about 1/2 cup total)
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 teaspoons dried basil
  • 1 large egg
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons plus 1 teaspoon Garlic-Infused Oil, made with olive oil, or purchased version, divided
  • 1 cup (72 g) finely chopped leeks, green parts only
  • 1/2 (19 g) celery stalk, chopped
  • 10 cups (2.4 L) Turkey Stock or homemade or purchased low-FODMAP chicken stock
  • 5 cups (180 g) trimmed chopped collard greens
  • 1/4 to 1/2 teaspoon crushed red pepper flakes


  1. Combine turkey, quinoa, 1/4 cup cheese, parsley, basil, and egg in a large mixing bowl and season well with salt and pepper. Use hands to thoroughly but gently mix together. Form into about 24 meatballs, each about 1 inch across; damp palms will help as the mixture is sticky.
  2. Place a large (about 5 quart; 4.7 L) Dutch oven over medium heat. Add 2 teaspoons oil to pan swirling to coat and heat oil until it is shimmering. Add half of the meatballs, shake pot to coat meatballs with oil and cook for a few minutes or until the bottoms are golden brown. Flip meatballs over and continue to cook until light golden brown all over, about 6 to 8 minutes total. Remove from pan, add 2 more teaspoons of oil and repeat with remaining meatballs. Remove second batch when done as well.
  3. Add remaining 1 tablespoon of oil to pot, add chopped leek greens and celery and stir to coat. Sauté over low-medium heat for 1 minute or until leeks begin to soften. Add stock, chopped collard greens and red pepper flakes. Season with salt and pepper, add meatballs back to pot and bring to a simmer over medium heat. Simmer gently until collard greens soften and meatballs are cooked through, about 6 to 8 minutes. Soup is ready to serve. Adjust seasoning if needed. Ladle into bowls and serve remaining Parmigiano separately to sprinkle on top. Alternatively, cool soup then refrigerate in airtight container for up to 3 days.



  • You can sub in ground chicken for turkey
  • Romano cheese can be used in lieu of Parmigiano; it will provide a sharper, more intense and salty flavor.
  • Chopped kale can be used instead of collard greens.
  • If you like things spicy, stir in some hot sauce such as Texas Pete’s

If You Can Tolerate


  • If you have passed the garlic fructan Challenge: Add 1 finely chopped garlic clove to the meatball mixture.
  • If you have passed the onion fructan Challenge: You may substitute 3/4 cup (107 g) chopped white or yellow onion for the leek greens and/or use prepared chicken stock made with onions.
Nutrition Facts
Turkey Quinoa Meatball Soup with Collard Greens
Amount Per Serving
Calories 268 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g5%
Cholesterol 40mg13%
Sodium 556mg23%
Potassium 510mg15%
Carbohydrates 16g5%
Fiber 1g4%
Sugar 5g6%
Protein 25g50%
Vitamin A 25IU1%
Vitamin C 0.6mg1%
Calcium 19mg2%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.