Lactose 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. Ground turkey gets rolled with arrowroot starch, parsley, and those same anti-inflammatory spices before being baked until perfectly set, so every meatball is tender and packed with flavor before it even hits the pot. Chunky sweet potato, carrots, and zucchini simmer in a rich bone broth base built on coconut oil, garlic, and onion — and because every single ingredient here is naturally free of dairy, there's nothing to swap or second-guess. That's actually the beauty of this recipe: it doesn't rely on any substitutions to get there, so the flavor is clean and intentional rather than compromised. A squeeze of fresh lemon juice at the end brightens everything up and makes the spices pop in the best way. It's hearty enough to be a full meal on its own, and the kind of thing you'll want to make on a Sunday so you have leftovers waiting for you all week.
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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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