I made this soup for dinner with a friend at my house last week and it was super duper delicious.
And – not to mention – insanely easy to make! I spent less than 10 minutes actively prepping this dish. And just about the same amount of time scarfing it down.
Seriously. I ate it so fast it was insane. Because it was that good.
Ingredients
For the Meatballs
- 1 small onion
- 4 cloves of garlic
- 1/3 cup of fresh mint leaves
- 1 teaspoon of ground tumeric
- 3/4 teaspoon of salt
- 3/4 teaspoon of freshly ground black pepper
- 1 teaspoon of olive oil
- 1 pound of 99% lean ground turkey
For the broth
- 12 cups of low sodium chicken broth
- 1 onion, diced
- 4 cloves of garlic
- 2 teaspoons of ground tumeric
- 1 teaspoon of lime juice
- 3 cups of finely-shredded spinach
- 1/2 cup of chopped fresh cilantro, plus extra for topping
- 1/2 cup of chopped scallions, plus extra for topping
- salt and freshly ground black pepper, to taste
Directions
For the Meatballs
In a food processor, finely grind the onion, garlic, and mint. Pour the contents of the food processor into a large mixing bowl. Add the tumeric, salt, freshly ground black pepper, olive oil, and ground turkey. Using hands, knead the contents of the mixing bowl for several minutes, until they form a paste.
Cover and place in the fridge for 15-20 minutes.
For the broth
Pour the chicken broth into the crock pot. Add the diced onion. Grind the garlic in a food processor until fine and then add it to the broth as well. Add the tumeric, lime juice, shredded spinach, cilantro, scallions, salt, and freshly ground black pepper. Stir.
Remove the mixing bowl from the fridge and roll the turkey mixture into 1-2 tablespoon-sized meatballs. You should end up with about 20 meatballs. Add them to the crock pot.
Cover the crock pot and cook on low for 4 hours, or until the meatballs are cooked through.
Serve in bowls (alongside a big loaf of bread!) and garnish with extra cilantro and onions, if you so desire.