Eggless 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 honestly, it is. Ground turkey meatballs get seasoned with turmeric, fresh ginger, garlic, and parsley, then baked until perfectly set before joining a broth loaded with sweet potato, carrots, and zucchini. Arrowroot starch steps in as the binder here, which means the meatballs hold together beautifully without any egg in sight — no compromise on texture whatsoever. The double hit of turmeric and fresh ginger, both in the meatballs and in the soup base, builds a warmth that's deeply savory rather than spicy. Coconut oil, bone broth, and a squeeze of lemon at the end round everything out into something that tastes far more complex than the ingredient list suggests. It's a genuinely satisfying weeknight dinner that happens to work for anyone avoiding eggs, without feeling like a workaround version of anything.
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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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