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:
- Preparation:
- Preheat the oven to 375°F.
- 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.
- 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.
- 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.
- 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.
- Combine Ingredients:
- Remove lemongrass stalk from the broth. Add turkey meatballs, roasted zucchini, and sweet potatoes to the broth.
- Serve:
- Top with fresh basil leaves and serve hot.
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