Red Meat Allergy Friendly Turkey Meatball Soup
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Learn more →Ingredients
6 servings
For the meatballs
- 1 lb ground turkey
- ⅓ cup gluten free breadcrumbs
- 1 oz parmesan cheese, finely grated (about ¼ cup)
Chef's tipChoose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting. - 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)Chef's tipChoose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting.
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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