
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 running through both the meatballs and the broth. Packaged soups and seasoning blends are notorious for sneaking in glutamates and flavor enhancers, so building this one entirely from scratch means you know exactly what's in every spoonful. The turkey meatballs are baked first, which locks in their shape and keeps the broth beautifully clear rather than cloudy. Bone broth, coconut oil, and a lineup of whole vegetables — carrots, sweet potato, zucchini — do all the heavy lifting on flavor without any shortcuts. A squeeze of fresh lemon juice at the end brightens everything up and makes the turmeric and ginger really sing. It's hearty enough to be a full meal and clean enough to feel like a reset, all at once.
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Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper.
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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