Pescatarian Ginger-Turmeric Turkey Meatball Soup with Zucchini
Total time50 min
Prep time20 min
Cook time30 min
4.6(27)
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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. - 1 tbsp fresh ginger, finely grated
- 1 tsp ground turmeric
- ½ tsp fine sea salt
- ¼ cup fresh parsley, finely chopped
- 1 tbsp olive oil
For the soup
- 1 tbsp olive oil
- 3 medium carrots, 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. - 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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