Cashew 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. Ground turkey gets rolled with arrowroot starch, garlic, and parsley before baking in the oven, giving each meatball a firm, clean exterior that holds up beautifully once it meets the simmering pot. Carrots, sweet potato, and zucchini round out the broth with natural sweetness and body, so the soup feels hearty without relying on any cream, thickeners, or nut-based additions that could sneak in unwanted allergens. Bone broth ties everything together with a rich, savory depth that makes this taste far more involved than it actually is. A squeeze of lemon at the end brightens the whole thing and keeps the flavors lively rather than heavy. It's a genuinely satisfying weeknight meal that happens to be completely free of tree nut concerns — no label-scanning required.
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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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