Oral Allergy Syndrome Friendly Ginger-Turmeric Turkey Meatball Soup with Broccoli

Total time50 min

Prep time20 min

Cook time30 min

Oral Allergy Syndrome Friendly 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
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked carrot in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid carrot, tap it and change its rating to Red.
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
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked broccoli in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid broccoli, tap it and change its rating to Red.
1 tbsp apple cider vinegar
salt, to taste

For serving

2 tbsp fresh parsley, chopped (optional)
Omit this
This ingredient likely doesn’t work for the diet.

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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