Xanthan Gum Free Turmeric-Ginger Turkey Meatball Soup
Warm, golden, and deeply nourishing, this soup is the kind of bowl that feels like it's actually doing something good for you — because it is. Double-hit turmeric and fresh ginger run through both the meatballs and the broth, giving every spoonful a bright, earthy depth that pairs beautifully with sweet potato, carrot, and zucchini. The meatballs are bound with arrowroot starch instead of breadcrumbs or any gum-based binder, so the texture stays tender and cohesive without any of the additives that can sneak into store-bought or packaged alternatives. Bone broth forms the backbone of the soup, keeping everything rich and satisfying while staying completely clean on the ingredient list. Baking the meatballs first before adding them to the pot is a smart move — it sets their shape and locks in flavor so they hold up beautifully through the final simmer. A squeeze of fresh lemon juice at the end lifts the whole thing and makes the turmeric and ginger really sing. This is the kind of recipe you'll want on rotation all fall and winter long.
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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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