Oats Free Turmeric-Ginger Turkey Meatball Soup

Total time55 min

Prep time20 min

Cook time35 min

Oats 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 fresh ginger and turmeric running through both the meatballs and the broth. Ground turkey gets rolled with arrowroot starch instead of breadcrumbs, which is the quiet hero move here — it binds everything together without any grain-based fillers that could sneak in unwanted ingredients. The result is a tender, flavorful meatball that holds up beautifully in the broth. Carrots, sweet potato, and zucchini round out the pot with natural sweetness and body, so the soup feels hearty and satisfying without relying on pasta or grains of any kind. Bone broth gives the base a rich, savory depth that store-bought soups rarely match. A squeeze of lemon and a handful of fresh parsley at the end brighten everything up and make it feel a little special, even on a weeknight. It's the kind of recipe you'll want to keep on rotation 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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