BHA & BHT Free Turmeric-Ginger Turkey Meatball Soup
This golden, fragrant soup is the kind of bowl that makes you feel genuinely taken care of — warming from the inside out thanks to a double hit of fresh ginger and turmeric running through both the meatballs and the broth. Packaged soups and seasoning blends are notorious for sneaking in synthetic preservatives, so building this one entirely from whole, recognizable ingredients means you stay in full control of what goes into the pot. The turkey meatballs are baked first with arrowroot starch, fresh parsley, and those same anti-inflammatory spices before they ever hit the broth, giving them a firm, flavorful exterior that holds up beautifully through the simmer. Bone broth forms the rich, collagen-packed base, while carrots, sweet potato, and zucchini add color, sweetness, and a satisfying variety of textures. A squeeze of fresh lemon juice at the end brightens everything and makes the turmeric and ginger really sing. It's hearty enough to be a complete meal on its own, and the kind of recipe you'll find yourself coming back to whenever you need something nourishing that doesn't require any label-reading anxiety.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the meatballs
- 1 lb ground turkey
- 2 tbsp arrowroot starch
- 1 tsp ground turmeric
- 1 tsp fresh ginger, finely grated
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp fine sea salt
- 2 tbsp fresh parsley, finely chopped
For the soup
- 1 tbsp coconut oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, finely grated
- 1 ½ tsp ground turmeric
- 2 medium carrots, peeled and sliced into ¼-inch rounds
- 1 medium sweet potato, peeled and cut into ¾-inch cubes
- 1 medium zucchini, halved lengthwise and sliced into ½-inch half-moons
- 6 cups bone broth
- 1 tsp fine sea salt, plus more to taste
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
- 1 tbsp fresh lemon juice (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper.
- 2
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!