Red Meat Allergy Friendly Dill & Chive Turkey Meatball Soup
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Learn more →Ingredients
4 servings
For the meatballs
- 1 lb ground turkey
- 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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