Turkey Cranberry Sage Bone Broth Soup with Ground Turkey Meatballs

Ingredients:

• 42 oz EPIC Bone Broth (EPIC Bone Broth)
• 1 8 oz can Coconut Milk
• 3 (1-inch) chunks Fresh Ginger
• 1 Shallot, peeled and chopped
• 2 Teaspoons Lime Zest
• Juice of two Limes
• 1 Stalk Lemongrass
• 1 Fresh Turmeric Chunk (2 inches)
• 1 Teaspoon Salt
• 1 Sweet Potato
• 1 Zucchini
• 16 oz Ground Turkey
• 2 Tablespoons Olive Oil
• 5 Leaves of Fresh Basil

Seasoning for Ground Turkey:

• 1 Teaspoon Salt
• 1 Teaspoon Pepper
• 1 Teaspoon Garlic Powder
• 1 Teaspoon Onion Powder
• 1/2 Teaspoon Red Chili Flakes

Instructions:

1. Preparation:
   • Preheat the oven to 375°F.
2. Prepare Broth:
   • In a large pot, combine EPIC Bone Broth, coconut milk, minced ginger, minced turmeric, lime zest, lime juice, lemongrass, shallot, and salt. Bring to a low boil over medium heat, then simmer for 50 minutes.
3. Roast Vegetables:
   • Peel and chop the sweet potato into small 1/2-inch cubes. Chop the zucchini into 1/2-inch cubes. Place parchment paper on a baking sheet, add sweet potatoes, zucchini, and 1 tablespoon of olive oil. Bake for 25 minutes, mixing halfway through.
4. Prepare Ground Turkey Meatballs:
   • In a medium bowl, combine ground turkey with salt, pepper, garlic powder, onion powder, and red chili flakes. Mix well and form into 1 1/2-inch balls.
5. Cook Turkey Meatballs:
   • Heat 1 tablespoon of olive oil in a large pan with a lid over medium heat. Add turkey balls, turning every few minutes, and cook for 15 to 20 minutes until thoroughly cooked.
6. Combine Ingredients:
   • Remove lemongrass stalk from the broth. Add turkey meatballs, roasted zucchini, and sweet potatoes to the broth.
7. Serve:
   • Top with fresh basil leaves and serve hot.