Paraben 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 while you eat it. Fresh ginger and turmeric show up twice — once in the meatballs, once in the broth — so every spoonful carries that warm, earthy depth all the way through. The turkey meatballs are baked first, which gives them a firm, satisfying texture before they finish cooking in the broth alongside sweet potato, carrots, and zucchini. Coconut oil and bone broth keep the base rich and nourishing without relying on any of the synthetic preservatives or additives that make so many packaged soups a hard pass. Arrowroot starch binds the meatballs cleanly, and every ingredient on the list is a whole, recognizable food — exactly what you want when you're being careful about what goes into your body. A squeeze of lemon and a handful of fresh parsley at the end brighten everything up and make it feel restaurant-worthy. It's a genuinely comforting, deeply flavorful soup that happens to check every box without any compromise.
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 →Ingredients
4 servings
For the meatballs
- 1 lb ground turkey
- 2 tbsp arrowroot starch
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!