Anti Inflammatory Dill & Chive Turkey Meatball Soup

Total time55 min

Prep time20 min

Cook time35 min

Anti Inflammatory Dill & Chive Turkey Meatball Soup

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Ingredients

4 servings

For the meatballs

1 lb ground turkey
Jennie-O 90% Lean Ground Turkey Kroger 85% Lean 15% Fat Ground Turkey Simple Truth Natural 93% Lean 7% Fat Ground Turkey HONEYSUCKLE WHITE 93% LEAN 7% FAT ground turkey Kroger 85% Lean Fresh Ground Turkey
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2 tbsp fresh dill, finely chopped
2 tbsp fresh chives, finely chopped
1 tbsp arrowroot starch
1 tsp garlic powder
½ tsp onion powder
½ tsp fine sea salt
½ tsp ground turmeric
¼ tsp ground ginger

For the soup

1 tbsp olive oil
3 medium carrots, peeled and sliced into ¼-inch rounds
3 stalks celery, sliced into ¼-inch pieces
1 medium zucchini, halved lengthwise and sliced into ½-inch half-moons
4 cloves garlic, minced
6 cups bone broth
½ tsp ground turmeric
¼ tsp ground ginger
1 tsp fine sea salt, plus more to taste
2 tbsp fresh dill, roughly chopped
2 tbsp fresh chives, sliced
1 tbsp apple cider vinegar

Instructions

1
Preheat the oven to 400°F (205°C) and line a rimmed baking sheet with parchment paper.
2
In a large mixing bowl, combine the ground turkey, finely chopped dill, finely chopped chives, arrowroot starch, garlic powder, onion powder, 1/2 tsp salt, 1/2 tsp turmeric, and 1/4 tsp ginger. Mix with your hands until just combined — do not overwork. Roll into 1-inch balls (about 24 meatballs) and arrange in a single layer on the prepared baking sheet.

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