In a large bowl, combine the chicken, zucchini, carrot, parsley, scallions, lemon zest, breadcrumbs, egg, olive oil, turmeric, cumin, salt and pepper. Mix just until evenly incorporated.

Form into 20 meatballs, about 3 tablespoons each, and place on a parchment-lined tray.

Heat ¼ cup olive oil in a large Dutch oven over medium. Working in batches, brown the meatballs on two sides until golden, 3 to 4 minutes per side. Transfer to a plate.

Add the onion to the pot and cook, stirring, until softened and lightly golden, 5 to 7 minutes. Stir in the celery and potatoes and cook for 2 minutes. Add turmeric, cumin, salt and pepper. Stir in the lemon juice and honey, then pour in the water and bring to a simmer.

Return the meatballs to the pot. Cover and simmer gently until the potatoes are tender and the meatballs are cooked through, 30 to 35 minutes. Taste and adjust seasoning. Serve with chopped parsley and additional lemon juice.