Serves: 4
Prep: 15 mins
Cook: 30 mins


Nutrition per serving:

254 kcal
10g Fat
26g Carbs
21g Protein


   What you need :     

For the meatballs:

• 9 oz. (250g) ground turkey breast

• 1 tbsp. breadcrumbs

• 1/2 onion, finely chopped

• 1 tbsp. dill, chopped

• 1 egg

• 1 tbsp. wheat flour

• 1tsp. coconut oil

For the soup:

• 1 tbsp. coconut oil

• 1 onion, chopped

• 10 oz. (300g) potatoes, peeled, chopped

• 1 carrot, peeled, chopped

• 4 ¼ cup (1l) vegetable stick

• ½ tsp. turmeric

• ½ bunch dill, chopped

• 4 tbsp. cream (oat or dairy)

  What do you need to do :     

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

  • Using slightly wet hands, form small balls (around 12), and coat them in flour.

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

  • To make the soup, heat the oil in a large pot, over medium heat and fry the onion for 2-3 mins until soft.

  • In a butter pot, fry the diced onion, then add the potatoes, as well as the carrot. Season with salt, pepper and turmeric then cook for about 5 minutes stirring often.

  • Pour in the stock and bring to a boil, then cover and cook for about 5 minutes.

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

  • Take the soup off the heat and add the cream, mix well and serve.