Fish Free Ginger-Turmeric Turkey Meatball Soup with Kale
Total time1 hr
Prep time25 min
Cook time35 min
4.7(16)
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Learn more →Ingredients
4 servings
For the meatballs
- 1 lb ground turkey
Chef's tipBrown it just like ground meat, using the same amount. It's leaner than turkey, so add a little oil to the pan to keep it from sticking. - ⅓ cup plain breadcrumbs
- 1 large egg
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - 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
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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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