Pistachio Free Turmeric-Ginger Turkey Meatball Soup
This golden, fragrant soup is the kind of bowl that makes you feel better just looking at it. Ground turkey meatballs are seasoned with turmeric, fresh ginger, garlic, and parsley, then oven-baked until perfectly set before joining a broth that's already been layered with even more of those warm, anti-inflammatory flavors. Carrots, sweet potato, and zucchini round out the pot, giving you hearty vegetables in every spoonful alongside tender, juicy meatballs. The base is bone broth cooked down with aromatics and turmeric, so the color is stunning and the depth of flavor is real — no shortcuts needed. Tree nut concerns are completely off the table here, since every ingredient is a straightforward whole food or pantry staple with nothing hidden in the mix. A squeeze of fresh lemon juice at the end brightens the whole thing and keeps it from feeling heavy. It's the kind of nourishing, crowd-pleasing soup that earns a permanent spot in your weeknight rotation.
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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.
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