Black Pepper Free Ginger-Turmeric Turkey Meatball Soup with Kale

Total time1 hr

Prep time25 min

Cook time35 min

Black Pepper Free Ginger-Turmeric Turkey Meatball Soup with Kale

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Ingredients

4 servings

For the meatballs

1 lb ground turkey
⅓ cup plain breadcrumbs
Progresso Plain Bread Crumbs Simple Truth® Organic Whole Wheat Bread Crumbs Signature SELECT Bread Crumbs Original - 15 Oz 4C Foods Plain Bread Crumbs 15oz O Organics Bread Crumbs Plain - 9 Oz
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1 large egg
1 tbsp fresh ginger, finely grated
1 tsp ground turmeric
½ tsp fine sea salt
2 tbsp fresh parsley, finely chopped

For the soup

2 tbsp olive oil, divided
3 medium carrots, peeled and sliced into ¼-inch rounds
2 medium parsnips, peeled and sliced into ¼-inch rounds
1 tbsp fresh ginger, finely grated
1 tsp ground turmeric
6 cups chicken broth
4 cups curly kale, stems removed and leaves torn into bite-sized pieces
1 tbsp apple cider vinegar
½ tsp fine sea salt, plus more to taste

For serving

2 tbsp fresh 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, 1/2 tsp salt, and 2 tbsp chopped parsley. 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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