Gingery Turmeric Meatball Soup

These days, I’m eating and drinking a lot of turmeric and ginger-spiced food and drinks. The health benefits are undeniable so it’s no surprise I am posting quite a few recipes recently with these incredible ingredients.

This gingery turmeric meatball soup is super for both sunny days and rainy days alike when you are needing a little immune booster.


For the Meatballs

  • 1 lb.

    ground chicken or turkey

  • 2 tsp

    fresh grated ginger

  • 2 tbsp

    Healthy On You® Here Comes the Yum Turmeric Ginger Spice Blend

  • 1 large

    egg, beated

  • ¼ cup

    fresh cilantro chopped

  •  cup

    cooked grains like brown rice, farro, freekeh or quinoa

  • ½ tsp

    sea salt 

  •  tsp


For the Soup

  • 2  tbsp

    olive oil

  • 1 medium

    onion, chopped

  • 2 medium

    carrots, diced

  • 2

    celery stalks, diced

  • 2 cloves


  • 1 tbsp

    Healthy On You® Here Comes the Yum Turmeric Ginger Spice Blend

  • 6 cups

    chicken broth

  • 2 cups

    fresh spinach, chopped

  • ½ cup


  • sea salt and pepper to taste

For the Meatballs

  1. Combine all the meatball ingredients in a large bowl. Stir together with a wooden spoon or your hands until the mixture comes together evenly.

  2. With wet hands, roll the mixture into small balls and set aside on a lined baking sheet

Make the soup

  1. Heat a large soup pot over medium heat. Add the olive oil and a pinch of salt.

  2. When the onions are translucent, add the Here Comes the Yum spice blend, garlic, carrots, celery and saute the vegetables for three minutes.

  3. Add the broth and stir well, scraping up any of the brown bits in the bottom of the pan.  Bring to a boil, then cover

  4. Reduce the heat, gently add the meatballs to the soup and cook for 20 minutes until the carrots are soft.

  5. Add the spinach, stir well and remove from the heat. Add in cilantro and serve immediately. 

Samantha Binkley