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Turkey Cranberry Sage Bone Broth Soup with Ground Turkey Meatballs

Create With Kendra



  • 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


  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.
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