Interstitial Cystitis Friendly Ginger-Turmeric Turkey Meatball Soup with Carrot

Total time55 min

Prep time20 min

Cook time35 min

Interstitial Cystitis Friendly Ginger-Turmeric Turkey Meatball Soup with Carrot

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Ingredients

4 servings

For the meatballs

1 lb ground turkey
⅓ cup plain breadcrumbs
Aiva Products Bread Crumbs
See all
1 large egg
1 tbsp fresh ginger, finely grated
Ingredient note
Fresh Ginger can trigger interstitial cystitis symptoms in some people, but counting all uses, this recipe has about 1 1/2 teaspoons per serving and is likely tolerated by many. If you prefer to always avoid fresh ginger, please tap it and change its rating to Red.
1 tsp ground turmeric
Ingredient note
Turmeric can trigger interstitial cystitis symptoms in some people, but counting all uses, this recipe has about 1/2 teaspoon per serving and is likely tolerated by many. If you prefer to always avoid turmeric, please tap it and change its rating to Red.
½ tsp fine sea salt
2 tbsp olive oil, divided

For the soup

1 tbsp fresh ginger, finely grated
Ingredient note
Fresh Ginger can trigger interstitial cystitis symptoms in some people, but counting all uses, this recipe has about 1 1/2 teaspoons per serving and is likely tolerated by many. If you prefer to always avoid fresh ginger, please tap it and change its rating to Red.
1 tsp ground turmeric
Ingredient note
Turmeric can trigger interstitial cystitis symptoms in some people, but counting all uses, this recipe has about 1/2 teaspoon per serving and is likely tolerated by many. If you prefer to always avoid turmeric, please tap it and change its rating to Red.
4 medium carrots, peeled and sliced into ¼-inch rounds
2 medium parsnips, peeled and diced
6 cups chicken broth
1 tsp fine sea salt, plus more to taste

For serving

2 tbsp fresh flat-leaf parsley, roughly 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, breadcrumbs, egg, 1 tbsp grated ginger, 1 tsp turmeric, and 1/2 tsp salt. Mix with your hands until just combined — do not overwork. Portion into 20 meatballs (about 1 heaping tablespoon each) and arrange on the prepared baking sheet.

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