Gluten Free Ginger-Turmeric Turkey Meatball Soup with Broccoli
Total time50 min
Prep time20 min
Cook time30 min
4.9(24)
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Learn more →Ingredients
4 servings
For the meatballs
- 1 lb ground turkey
- ¼ cup plain rice flour
- 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
- 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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