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

Total time55 min

Prep time20 min

Cook time35 min

Oral Allergy Syndrome 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
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1 large egg
1 tbsp fresh ginger, finely grated
1 tsp ground turmeric
½ tsp fine sea salt
2 tbsp olive oil, divided

For the soup

1 tbsp fresh ginger, finely grated
1 tsp ground turmeric
4 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.
2 medium parsnips, peeled and diced
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked parsnip in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid parsnip, tap it and change its rating to Red.
6 cups chicken broth
1 tsp fine sea salt, plus more to taste

For serving

2 tbsp fresh flat-leaf parsley, roughly 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, 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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