Lupin Free Turmeric-Ginger Turkey Meatball Soup

Total time55 min

Prep time20 min

Cook time35 min

Lupin 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. Tender turkey meatballs are baked first to lock in their shape, then nestled into a rich bone broth loaded with sweet potato, carrots, and zucchini for a soup that's hearty without feeling heavy. Arrowroot starch stands in as the binder, keeping the meatballs cohesive and light while staying completely free of lupin flour — a sneaky ingredient that turns up in some meatball and dumpling recipes more often than you'd expect. Every ingredient here is straightforward and easy to source, so there's no label-squinting required at the grocery store. A squeeze of lemon and a handful of fresh parsley at the end brighten the whole pot and balance the earthiness of the spices beautifully. It's the kind of recipe that works just as well for a quiet weeknight dinner as it does for meal-prepping a few days of lunches.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!