Low Iodine Turmeric-Ginger Turkey Meatball Soup

Total time55 min

Prep time20 min

Cook time35 min

Low Iodine Turmeric-Ginger Turkey Meatball Soup

This golden, fragrant soup is the kind of bowl that feels like it's doing something good for you with every spoonful — and it genuinely is. The broth runs deep with double layers of turmeric and fresh ginger, while sweet potato and carrots add natural sweetness and body that make it feel hearty without being heavy. Managing iodine intake often means scrutinizing packaged broths, seasoning blends, and processed proteins, but every ingredient here is straightforward and easy to verify. Ground turkey meatballs are seasoned with arrowroot starch, herbs, and spices rather than any iodine-heavy additives, and the soup base relies on bone broth, coconut oil, and fresh vegetables — no dairy, no seafood, no hidden surprises. Baking the meatballs first gives them a firm, satisfying texture that holds up beautifully once they're simmered into the broth alongside the zucchini. A finishing squeeze of lemon brightens everything and makes the turmeric and ginger really sing. It's a deeply comforting, nourishing meal that happens to fit a low-iodine protocol without tasting like a compromise in the slightest.

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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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