
Warm, golden, and deeply nourishing, this turkey meatball soup is the kind of bowl that makes you feel better just looking at it. Ground turkey is seasoned with turmeric, fresh ginger, garlic, and parsley before being rolled and baked until perfectly set — no chicken in sight, and no compromises on flavor. The broth builds from the same aromatic base, layering in carrots, sweet potato, and zucchini for a soup that's hearty without being heavy. Coconut oil and bone broth keep everything rich and satisfying, while the double hit of turmeric and ginger gives the whole pot a warm, anti-inflammatory glow. A squeeze of fresh lemon juice at the end brightens everything up and makes the flavors pop in the best way. This is the kind of recipe that works just as well for a quiet weeknight dinner as it does when you're trying to feel a little more human after a rough week.
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Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper.
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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