Rice Free Turmeric-Ginger Turkey Meatball Soup

Total time55 min

Prep time20 min

Cook time35 min

Rice 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 — and honestly, it is. Layers of fresh ginger, ground turmeric, and garlic build a broth that's deeply warming without relying on any grains or fillers to make it satisfying. The meatballs are bound with arrowroot starch instead of breadcrumbs or rice, so they hold together beautifully in the oven before getting nestled into the pot. Chunky carrots, sweet potato, and zucchini give the soup real body and heartiness, meaning you won't miss the usual starchy add-ins at all. Bone broth ties everything together with a richness that feels slow-cooked even on a weeknight. A squeeze of lemon and a handful of fresh parsley at the end brighten the whole thing up and make it feel finished. It's the kind of recipe that quietly becomes a cold-weather staple.

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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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