Yeast 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 it is. Double-hit with fresh ginger and ground turmeric in both the meatballs and the broth, every spoonful delivers serious warmth and depth. Bone broth forms the base, giving the soup a rich, savory backbone without any of the yeast extracts or fermented additives that sneak into so many store-bought stocks and seasoning blends. The turkey meatballs are baked first, which locks in their shape and keeps the broth beautifully clear before everything simmers together with sweet potato, carrots, and zucchini. Arrowroot starch binds the meatballs in place of breadcrumbs, so there's no need to reach for anything that could introduce hidden yeast. A squeeze of fresh lemon at the end brightens the whole pot and makes the turmeric and ginger really sing. It's hearty enough to be a full meal and clean enough to feel genuinely restorative on any night of the week.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!