This golden, aromatic soup is the kind of bowl that feels like it's doing something good for you with every spoonful. The meatballs are baked first — a smart move that locks in their shape and keeps the broth beautifully clear — before they're nestled into a vibrant base of sweet potato, carrot, and zucchini. Fresh ginger appears twice, once in the meatballs and again in the broth, layering that warm, bright heat throughout the whole pot. Turmeric gives everything a gorgeous color and a subtly earthy depth that pairs perfectly with the richness of bone broth. So many cozy, warming soups lean on spice blends that quietly sneak in nutmeg, but every ingredient here is straightforward and easy to verify — no hidden spice blends, no mystery seasonings. A squeeze of lemon at the end lifts the whole thing and keeps it from feeling heavy. It's the kind of weeknight soup that tastes like it took far more effort than it actually did.
About FigFig 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 →4 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
