Nightshade Free Turmeric-Ginger Turkey Meatball Soup

Total time55 min

Prep time20 min

Cook time35 min

Nightshade Free Turmeric-Ginger Turkey Meatball Soup

This golden, fragrant soup is the kind of bowl that feels like it's actually doing something good for you — and it is. Turmeric and fresh ginger run through both the meatballs and the broth, giving every spoonful a warm, earthy depth that's anything but bland. Avoiding nightshades can make hearty soups tricky, since tomatoes and peppers show up in so many classic recipes, but this one leans on sweet potato, carrots, and zucchini to build real body and color without a single offending ingredient. The turkey meatballs are baked first, which locks in their shape and keeps the broth beautifully clear when they finish cooking in the pot. Bone broth ties everything together with a richness that makes this feel far more involved than it actually is. A squeeze of lemon at the end brightens the whole thing and keeps the flavors from feeling heavy. It's the kind of weeknight soup you'll find yourself making on repeat all season long.

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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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