Vegan Ginger-Turmeric Turkey Meatball Soup with Asparagus
Total time55 min
Prep time20 min
Cook time35 min
5.0(22)
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Learn more →Ingredients
4 servings
For the meatballs
- 1 lb ground turkey
Chef's tipBrown it just like ground meat, using the same amount. It's leaner than turkey, so add a little oil to the pan to keep it from sticking. - 1 tbsp fresh ginger, finely grated
- 1 tsp ground turmeric
- ½ tsp fine sea salt
- 1 tbsp olive oil
For the soup
- 1 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 medium carrots, peeled and sliced into ¼-inch rounds
- 1 tbsp fresh ginger, finely grated
- 1 tsp ground turmeric
- 6 cups chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1 bunch asparagus (about 12 oz), tough ends snapped off, cut into 1-inch pieces
- 1 tsp apple cider vinegar
- salt, to taste
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper.
- 2
In a large mixing bowl, combine the ground turkey, 1 tbsp grated ginger, 1 tsp turmeric, 1/2 tsp salt, and 1 tbsp olive oil. Mix gently with your hands until just combined — do not overwork the mixture. Roll into 1-inch balls (about 20–22 meatballs) and arrange in a single layer on the prepared baking sheet.
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