This golden, fragrant soup is exactly the kind of deeply nourishing meal that makes a healing way of eating feel genuinely exciting rather than restrictive. The meatballs are built with ground turkey, arrowroot starch, and a bright hit of fresh ginger and turmeric — no eggs, no nightshades, no grains — so they hold together beautifully without any of the usual binders that can trip up an elimination protocol. Baking them first gives the exteriors a lightly set crust before they finish cooking right in the broth, which means they stay tender and soak up all that savory, spiced liquid. The soup base itself is built on bone broth with sweet potato, carrots, and zucchini, giving you real substance and color in every bowl. Turmeric runs through both the meatballs and the broth, so the flavor is warm and cohesive rather than one-note. A squeeze of fresh lemon juice at the end lifts everything and adds a brightness that makes the whole pot taste like it took far more effort than it did. This one serves four and is the kind of recipe you'll want to keep on rotation all season long.
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Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the ground turkey, arrowroot starch, turmeric, grated ginger, garlic powder, onion powder, salt, and parsley. Mix with your hands until just combined — do not overwork. Roll into 1 1/2-inch balls (about 20 meatballs) and arrange in a single layer on the prepared baking sheet.
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