Pregnancy Friendly Ginger-Turmeric Turkey Meatball Soup with Carrot
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Learn more →Ingredients
4 servings
For the meatballs
- 1 lb ground turkey
- ⅓ cup plain breadcrumbs
- 1 large egg
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 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
- 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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