Seed Oil Free Turmeric-Ginger Turkey Meatball Soup

Total time55 min

Prep time20 min

Cook time35 min

Seed Oil 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. Coconut oil stands in as the only cooking fat here, which means there are no industrial vegetable or seed oils hiding anywhere in the pot. The turkey meatballs are baked first, seasoned with arrowroot starch and fresh herbs, then dropped into a bone broth base loaded with sweet potato, carrots, and zucchini for a soup that's hearty without feeling heavy. Bone broth gives the whole thing a rich, silky backbone that store-bought chicken stock just can't match. A squeeze of lemon at the end brightens every flavor and keeps the dish from tasting flat or one-note. It's the kind of recipe that looks impressive but comes together with straightforward technique and a single pot — exactly what you want on a night when comfort food needs to actually be good for you.

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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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