These days, I’m eating and drinking a lot of turmeric and ginger-spiced food and drinks. The health benefits are undeniable so it’s no surprise I am posting quite a few recipes recently with these incredible ingredients. This gingery turmeric meatball soup is super for both sunny days and rainy days alike when you are needing a little immune booster.

This is such a yummy and versatile recipe for any time of the year. The lentil mixture is wholesome and nutritiously packed with fresh vegetables. This recipe has quite a few ingredients, but my suggestion would be to double the recipe and freeze half of the lentil balls on a metal tray individually before putting them together in the freezer. They can last months and you will have these meatballs at the ready!

I’m loving this delicious, healthy and little spicy spin on your typical minestrone soup. First, I skip the regular canned tomatoes and use organic fire roasted tomatoes to give this dish an extra kick. Instead of pasta, chickpeas do the trick here to add a nice texture and a dose of fiber. Ground turkey is my go to when making meatballs but you can all always substitute with another organic, grass-fed meat of your choice.