Fructose Free Ginger-Turmeric Turkey Meatball Soup with Broccoli

Total time50 min

Prep time20 min

Cook time30 min

Fructose Free Ginger-Turmeric Turkey Meatball Soup with Broccoli

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Ingredients

4 servings

For the meatballs

1 lb ground turkey
¼ cup plain rice flour
Bob's Red Mill Stone Ground White Rice Flour - 24 Oz Bob's Red Mill Whole Grain Brown Rice Flour - 24 Oz Bob's Red Mill Sweet White Rice Flour, 24 oz (680 g)Arrowhead Mills Organic Gluten Free Brown Rice Flour, 24 oz Goya Rice Flour - 24 Oz
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1 tbsp fresh ginger, finely grated
1 tsp ground turmeric
½ tsp salt
1 tbsp olive oil

For the soup

1 tbsp olive oil
3 medium carrots, peeled and sliced into ¼-inch rounds
1 tbsp fresh ginger, finely grated
1 tsp ground turmeric
6 cups chicken broth
3 cups broccoli florets, cut into bite-sized pieces
Ingredient note
Broccoli can be higher in excess fructose in larger portions, especially stalk-heavy servings; the small portion used here (about a cup or less per serving) keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid broccoli heads, please tap it and change its rating to Red.
1 tbsp apple cider vinegar
salt, to taste

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
2
In a large mixing bowl, combine the ground turkey, rice flour, 1 tbsp grated ginger, 1 tsp turmeric, and 1/2 tsp salt. Mix with your hands until just combined — do not overwork. Drizzle in 1 tbsp olive oil and mix briefly to incorporate.

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