Walnut Free Turmeric-Ginger Turkey Meatball Soup
This golden, aromatic 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 seasoned and rolled into tender little spheres, baked until set, then nestled into a vegetable-packed bone broth alongside sweet potato, carrots, and zucchini. The result is hearty without being heavy, and the color alone is enough to stop you mid-stir. Tree nut concerns are a non-issue here — every ingredient is straightforward and whole, with no nut-based thickeners, flours, or oils hiding anywhere in the recipe. Coconut oil handles the sauté, arrowroot starch binds the meatballs, and the broth does the rest of the heavy lifting. A squeeze of lemon and a handful of fresh parsley at the end brighten everything up and make it feel just a little fancy for a weeknight dinner.
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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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