Gelatin Free Turmeric-Ginger Turkey Meatball Soup
This golden, fragrant soup is the kind of bowl that makes you feel genuinely taken care of — warming from the inside out thanks to a double hit of turmeric and fresh ginger in both the meatballs and the broth. The turkey meatballs are baked first, which gives them a firm, satisfying texture before they finish cooking in the pot alongside sweet potato, carrots, and zucchini. Arrowroot starch binds the meatballs beautifully without any animal-derived thickeners, so the whole recipe stays completely free of hidden gelatin — no packets, no powders, no guesswork. Bone broth forms the deeply savory base, and coconut oil adds a subtle richness that ties everything together. A squeeze of lemon at the end brightens the whole thing and makes the turmeric and ginger really sing. It's the kind of nourishing, veggie-packed soup that works just as well for a quiet weeknight dinner as it does when someone in the house needs a little extra comfort.
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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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