Brazil Nut 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 turmeric and fresh ginger in both the meatballs and the broth. Baking the turkey meatballs first gives them a lightly set exterior before they finish in the pot, so they stay tender without falling apart. Sweet potato, carrot, and zucchini round out the broth with natural sweetness and just enough body to make every spoonful satisfying. Bone broth forms the deeply savory base, and a squeeze of fresh lemon at the end lifts the whole thing beautifully. Because every ingredient here is whole and straightforward, there's no need to scrutinize labels for hidden nut-based fillers or cross-contamination risks that can sneak into packaged soups and pre-made meatballs. It's naturally free of the common allergens that make store-bought convenience foods a gamble, and it comes together with pantry staples and fresh produce you can easily verify yourself. Finish it with a scatter of parsley and you've got a vibrant, nourishing meal that looks as good as it tastes.
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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.
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