Chili, ginger and herb broth with turkey meatballs

One of my favourite things to do with fresh stock is to make a big bowl of broth filled with lovely veggies and fish/meat. I often flake salmon and nori into it, or (if I’m feeling lazy) some tinned tuna.

Today I simmered it with chili, garlic, ginger, mushrooms, coriander and basil, and added some turmeric turkey meatballs, kale and black bean noodles. Spicy, hearty and delicious!

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