Honey 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 fresh ginger and turmeric in both the meatballs and the broth. Ground turkey gets rolled with arrowroot starch, herbs, and spices, then baked until set before joining a pot of bone broth loaded with sweet potato, carrots, and zucchini. The result is hearty but not heavy, with vegetables that stay tender without turning to mush. Many packaged soups and broths sneak in sweeteners you'd never expect, so building this one from scratch means you know exactly what's in every spoonful. Coconut oil, fresh aromatics, and clean pantry spices do all the flavor lifting here — no added sweeteners needed, not even a drop. A squeeze of lemon at the end brightens everything up and makes the turmeric and ginger really sing. It's the kind of recipe you'll want on rotation all through the colder months.
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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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