Dill Soup with Turkey Meatballs

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Servings: 4 Prep: 45 min Cook: 30 min Dairy Free Gluten Free Kids Soup: Hot Stovetop Added about 1 month ago Updated about 1 month ago

Ingredients

For the meatballs: ½ onion 1 tablespoon fresh dill ½ pound ground turkey 1 tablespoon gluten-free breadcrumbs 1 egg ½ teaspoon sea salt, to taste ground black pepper, to taste 1 tablespoon gluten-free all-purpose flour 1 teaspoon extra virgin olive oil For the soup: 1 onion 2 medium potatoes 1 carrot ½ bunch fresh dill 1 tablespoon extra virgin olive oil sea salt, to taste ground black pepper, to taste ½ teaspoon ground turmeric 4 ¼ cups vegetable broth 2 ounces full fat coconut milk

Instructions

1. For the meatballs: Peel and finely dice onion. Remove tough stems from dill and finely chop.

2. Place all meatball ingredients, apart from the flour, into a bowl. Season with salt and pepper and mix well with your hands.

3. Using slightly wet hands, form small balls. You should get about 12 meatballs per batch. Coat them in flour.

4. Heat oil in a pan and fry meatballs briefly until golden brown, then transfer onto a plate.

5. For the soup: Peel and dice onion. Peel and chop potatoes and carrots into bite-size pieces. Remove tough stems from dill and finely chop.

6. Heat oil in a large pot, over medium heat, and fry onion for 2-3 minutes or until soft.

7. Add potatoes, as well as carrots. Season with salt, pepper, and turmeric then cook for about 5 minutes, stirring often.

8. Pour in broth and bring to a boil, then cover and cook for about 5 minutes.

9. Add in fried meatballs, reduce heat, and cook for 15 minutes. At the end of cooking, add chopped dill.

10. Take soup off heat and add the coconut milk; mix well and serve.