Celery Free Turmeric-Ginger Turkey Meatball Soup

Total time55 min

Prep time20 min

Cook time35 min

Celery 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. Ground turkey meatballs are seasoned with turmeric, fresh ginger, garlic, and parsley, then baked until perfectly set before joining a broth loaded with sweet potato, carrots, and zucchini. The result is hearty and deeply savory, with warm spice running through every spoonful. Many classic soups lean on celery as a foundational aromatic, but this one builds its flavor base from onion, garlic, and a generous hit of fresh ginger instead — so nothing is missing, and the broth tastes rich and complex on its own. Bone broth gives the whole thing a silky, nourishing body that store-bought cartons rarely match. A squeeze of lemon at the end brightens everything up and makes the turmeric and ginger really sing. It's the kind of weeknight soup that tastes like it simmered all day, even when it didn't.

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Ingredients

4 servings

For the meatballs

1 lb ground turkey
2 tbsp arrowroot starch
Bob's Red Mill Gluten Free Arrowroot Starch/Flour Namaste Foods Raw Goods Arrowroot Starch Gluten Free Starwest Botanicals Arrowroot Powder Organic Namaste Foods Raw Goods Organic Arrowroot Starch Gluten Free Spice Islands Arrowroot
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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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