Turkey Italian Wedding Soup

By JJ Virgin

Turkey Italian Wedding Soup


February 8, 2023

  • Yields: 4 servings



1 tbsp avocado oil

1 lb. organic ground turkey

½ cup cauliflower rice, finely riced

1 tsp Reignite Wellness™ Extra Fiber

1 tbsp ground flaxseed (mixed with 3 tbsp water)

1 tsp granulated garlic powder

1 tbsp Italian seasoning

1 tsp sea salt

¼ tsp ground black pepper


2 tbsp avocado oil

½ cup yellow onion, peeled and diced

2 carrots, peeled and diced

2 celery sticks, diced

3 cloves garlic, minced

6 cups organic vegetable broth

15-oz can diced tomatoes

2 tsp sea salt

1 tbsp dry Italian seasoning

1 bunch rainbow Swiss chard, chopped

2 scoops Reignite Wellness™ Collagen Peptides Powder

2 tbsp fresh Italian parsley, chopped fine


1In a small pan, add 1 tbsp of avocado oil and ½ cup cauliflower rice. Cook for 5 to 7 minutes on low heat, stirring occasionally.

2Add cauliflower rice to a bowl with the remainder of meatball ingredients. Mix thoroughly. Using a scoop or your hands, roll into 1-inch balls.

3Heat a large pot or Dutch oven with 2 tbsp avocado oil on medium heat.

4Add the meatballs and stir slightly, turning a few times until browned on all sides, for 3–5 minutes.

5Add the onion, carrots, celery, and garlic to the pot of meatballs. Cook for 5 minutes.

6Add the vegetable broth, diced tomatoes, sea salt, and Italian seasoning. Bring to a boil.

7Turn down heat to low. Add the rainbow chard and simmer for 10 minutes.

8Turn off the heat. Stir in collagen until completely dissolved.

9Top with fresh parsley and serve! Leftovers can be stored in the fridge in an airtight container for 3-4 days.


Nutrition Facts

Sugar11g (naturally occurring)
Total Fat21g
Total Carbohydrates25g
Dietary Fiber8g