Carrageenan Free Turmeric-Ginger Turkey Meatball Soup
This golden, fragrant soup is the kind of bowl that feels like it's actually doing something good for you — and it is. Double layers of turmeric and fresh ginger run through both the meatballs and the broth, giving every spoonful a warm, earthy depth that's anything but bland. The turkey meatballs are baked first so they hold their shape beautifully, then finish simmering alongside sweet potato, carrots, and zucchini in a rich bone broth base. Arrowroot starch binds the meatballs without any fillers or additives you'd need to second-guess, and every ingredient here is whole and straightforward — no thickeners, no gums, nothing hiding in the label. That matters a lot when you're avoiding carrageenan, since it tends to sneak into processed broths, dairy alternatives, and pre-made soups that would otherwise seem totally fine. A squeeze of lemon at the end brightens everything up and makes the turmeric really sing. It's hearty enough to be a full meal and the kind of recipe you'll want on rotation all season long.
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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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