Interstitial Cystitis Friendly Ginger-Turmeric Turkey Meatball Soup with Zucchini

Total time50 min

Prep time20 min

Cook time30 min

Interstitial Cystitis Friendly Ginger-Turmeric Turkey Meatball Soup with Zucchini

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Ingredients

4 servings

For the meatballs

1 lb ground turkey
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
¼ cup fresh parsley, finely chopped
1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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For the soup

1 tbsp olive oil
3 medium carrots, peeled and sliced into ¼-inch rounds
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.
6 cups chicken broth
2 medium zucchini, halved lengthwise and sliced into ½-inch half-moons
1 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) and line a rimmed baking sheet with parchment paper.
2
In a large mixing bowl, combine the ground turkey, 1 tbsp grated ginger, 1 tsp turmeric, 1/2 tsp salt, and 1/4 cup chopped parsley. Mix gently with your hands until just combined — do not overwork the mixture. Roll into 1-inch balls (about 24 meatballs) and arrange in a single layer on the prepared baking sheet. Drizzle with 1 tbsp olive oil.

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