Heat avocado oil in a large pot over medium heat; cook and stir carrots, celery onion and garlic in the hot oil until both are softened and translucent for about 10 minutes.
Add beef broth, parsley, grated ginger, 2 tablespoons of soy sauce and simmer for 30 minutes.
Prepare the meatballs by hand, mixing turkey, chia seeds, hoisin and sriracha. Roll into balls
Heat avocado oil in the skillet, cook meatballs.
After the soup base has simmered and meatballs are cooked. Add sliced mushrooms and chopped bok choy. Simmer for 5 minutes.
Add meatballs to each bowl, pour soup over and serve.