Gut Friendly Turmeric-Ginger Turkey Meatball Soup

Total time55 min

Prep time20 min

Cook time35 min

Gut Friendly Turmeric-Ginger Turkey Meatball Soup

This golden, aromatic soup is the kind of bowl that feels like it's actively doing something good for you — and in many ways, it is. Fresh ginger and turmeric appear in both the meatballs and the broth, layering in warm, anti-inflammatory flavor at every stage of the cook. Bone broth forms the deeply nourishing base, while sweet potato, carrots, and zucchini add natural sweetness and gentle fiber that won't overwhelm a sensitive system. Arrowroot starch keeps the turkey meatballs tender and bound together without relying on breadcrumbs or gluten-containing fillers, making this a smart choice when you're watching what goes into your food. The meatballs are oven-baked first, which locks in their shape and keeps the broth clean and clear rather than cloudy. A squeeze of fresh lemon at the end brightens everything and ties the whole pot together. It's the kind of recipe you'll want on rotation all season long.

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Ingredients

4 servings

For the meatballs

1 lb ground turkey
2 tbsp arrowroot starch
Bob's Red Mill Gluten Free Arrowroot Starch/Flour Namaste Foods Raw Goods Arrowroot Starch Gluten Free Starwest Botanicals Arrowroot Powder Organic Namaste Foods Raw Goods Organic Arrowroot Starch Gluten Free Spice Islands Arrowroot
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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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