Dairy Free Turmeric-Ginger Turkey Meatball Soup
Warm, golden, and deeply nourishing, this soup is the kind of bowl you want waiting for you on a cold evening or whenever your body needs a little extra care. The meatballs are baked first — seasoned with turmeric, fresh ginger, and parsley — so they hold their shape beautifully before being added to the broth. Coconut oil stands in as the cooking fat, and bone broth forms the rich, savory base, meaning every component is completely free of dairy without any substitutions that feel like a compromise. Sweet potato and carrots add natural sweetness and body, while zucchini keeps things light and fresh. The double hit of turmeric and ginger — in both the meatballs and the soup itself — gives the broth that gorgeous amber color and a warmth that builds with every spoonful. A squeeze of lemon at the end brightens everything up and makes the flavors pop. It's the kind of recipe that tastes like it took all day but comes together with straightforward, wholesome ingredients you can feel good about.
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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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