Whole 30 Ginger-Turmeric Turkey Meatball Soup with Zucchini

Total time50 min

Prep time20 min

Cook time30 min

Whole 30 Ginger-Turmeric Turkey Meatball Soup with Zucchini

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Ingredients

4 servings

For the meatballs

1 lb ground turkey
Jennie-O 90% Lean Ground Turkey Kroger 85% Lean 15% Fat Ground Turkey Simple Truth Natural 93% Lean 7% Fat Ground Turkey HONEYSUCKLE WHITE 93% LEAN 7% FAT ground turkey Kroger 85% Lean Fresh Ground Turkey
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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
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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