This golden, fragrant soup is the kind of bowl that feels like it's actually doing something good for you — and it is. Warm spices like turmeric and fresh ginger run through both the meatballs and the broth, giving every spoonful a deep, earthy heat that's comforting without being heavy. The turkey meatballs are baked first so they hold together beautifully, then finish simmering in a bone broth base loaded with carrots, sweet potato, and zucchini. Managing fructose intake can make hearty soups tricky, since so many recipes lean on high-fructose vegetables, canned broths with added sugars, or tomato-heavy bases — none of which appear here. Instead, the vegetables are kept to well-tolerated options, and the broth is straightforward and clean. A squeeze of fresh lemon juice at the end brightens everything without tipping the balance. It's a deeply satisfying, nourishing meal that doesn't ask you to compromise on flavor to feel good afterward.
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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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