Barley Free Turkey Meatball Soup

Total time55 min

Prep time20 min

Cook time35 min

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Ingredients

6 servings

For the meatballs

1 lb ground turkey
⅓ cup gluten free breadcrumbs
Schar Gluten-Free Bread Crumbs, 8.8 oz 4C Gluten Free Plain Bread Crumbs Kroger Gluten Free Traditional Bread Crumbs Gillian's Wheat, Soy, Dairy & Gluten Free Original Bread Crumbs Full Circle Original Gluten Free Bread Crumbs
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1 oz parmesan cheese, finely grated (about ¼ cup)
1 large egg
2 tbsp garlic-infused oil
1 tsp dried oregano
½ tsp dried thyme
½ tsp kosher salt
¼ tsp black pepper

For the soup

2 tbsp garlic-infused oil
3 medium carrots, peeled and sliced into ¼-inch rounds
3 stalks celery, sliced ¼-inch thick
6 scallions, green tops only, thinly sliced
2 medium zucchini, halved lengthwise and sliced ½-inch thick
6 cups chicken broth
½ cup white rice, uncooked
1 tsp dried oregano
1 tsp kosher salt, plus more to taste
¼ tsp black pepper, plus more to taste

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)
1 oz parmesan cheese, finely grated, for serving (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or foil and lightly coat with cooking spray.
2
In a large mixing bowl, combine the ground turkey, gluten free breadcrumbs, Parmesan, egg, 2 tbsp garlic-infused oil, oregano, thyme, salt, and pepper. Mix with your hands until just combined — do not overwork. Roll into balls about 1 1/2 inches in diameter (roughly 24 meatballs) and arrange in a single layer on the prepared baking sheet.

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