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 mixed with arrowroot starch and bright aromatics, then baked until set before being folded into a vegetable-loaded bone broth base, so every meatball stays tender without falling apart. Sweet potato, carrots, and zucchini round out the pot with real substance, making this a full, satisfying meal rather than a light starter. Bone broth brings natural depth and collagen-rich body to the soup without any need for store-bought stock that might sneak in off-limits additives. The whole thing is built on ingredients that fit cleanly into a grain-free, legume-free template — no swaps or substitutions required. A squeeze of fresh lemon at the end lifts all those earthy, spiced flavors and keeps the soup tasting bright rather than heavy. It's the kind of recipe you'll want on rotation through the colder months.
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)
