Pregnancy Friendly Basil-Parsley Turkey Meatball Soup with Asparagus
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Learn more →Ingredients
4 servings
For the meatballs
- 1 lb ground turkey
- ¼ cup fresh basil leaves, finely chopped
- ¼ cup fresh flat-leaf parsley, finely chopped
- ½ tsp dried oregano
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about scant 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- ½ tsp fine sea salt
- ¼ cup plain rice breadcrumbs
- 1 tbsp olive oil
For the soup
- 1 tbsp olive oil
- 2 medium carrots, peeled and sliced into ¼-inch rounds
- 2 stalks celery, thinly sliced
- 6 cups chicken broth
- 1 lb asparagus, tough ends snapped off, cut into 1-inch pieces
- ½ tsp fine sea salt, plus more to taste
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- 2 tbsp fresh basil leaves, torn (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper.
- 2
In a large mixing bowl, combine the ground turkey, chopped basil, chopped parsley, dried oregano, salt, and rice breadcrumbs. Drizzle in 1 tbsp olive oil and mix with your hands until just combined — do not overwork the mixture.
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