Vegan Turkey Meatball Soup

Total time55 min

Prep time20 min

Cook time35 min

4.5

(23)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

For the meatballs

1 lb ground turkey
Chef's tip
Brown 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.
⅓ cup gluten free breadcrumbs
1 oz parmesan cheese, finely grated (about ¼ cup)
Chef's tip
Choose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting.
1 large egg
Chef's tip
For each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies.
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
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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 tip
Choose 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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!