Italian Turkey Meatball Soup

Italian Turkey Meatball Soup

Warm up with a comforting bowl of this low-FODMAP Italian turkey meatball soup that is 100% SIBO-friendly. Tender, savory turkey meatballs—seasoned with aged Parmesan cheese, fresh parsley, oregano, and green onion tops—simmer gently in a rich, savory low-FODMAP chicken broth alongside diced zucchini, tender carrots, and wilted baby spinach. Sautéed with garlic-infused olive oil and topped with fragrant fresh basil, this single-serving soup delivers an authentic, herbaceous Italian taste in every soothing, heartwarming spoonful.

Specially crafted for delicate digestion and optimal gut health, this gluten-free turkey meatball soup delivers rich, traditional Italian flavor without relying on high-FODMAP ingredients like raw garlic or yellow onions. By utilizing fructan-free garlic-infused olive oil, green onion tops, and carefully portioned low-FODMAP vegetables, you get a nutrient-dense, restorative meal completely free of bloating, gas, or IBS flare-ups. It is an ideal, gut-soothing choice for anyone navigating a strict SIBO protocol, managing food sensitivities, or craving a wholesome weeknight dinner.

Serving Size 1
Servings 1

Ingredients

            Meatballs

  • 5 oz. Lean Ground Turkey
  • 1 tbsp. Gluten-free Breadcrumbs
  • 1 tbsp. Grated Parmesan Cheese
  • 1 tbsp. Chopped Fresh Parsley
  • 1 tbsp. Sliced Green Onion Tops
  • ½ tsp. Dried Oregano
  • Salt and Freshly Ground Black Pepper

            Soup

  • 2 Cups Low-fodmap Chicken Broth
  • ½ Cup Zucchini, diced
  • ¼ Cup Carrots, sliced
  • 1 Cup Baby Spinach
  • 1 tsp. Garlic-infused Olive Oil
  • 1 tbsp. Chopped Fresh Basil
  • 1 tbsp. Chopped Fresh Parsley

Preparation

Step 1

In a bowl, combine the turkey, breadcrumbs, Parmesan, parsley, green onion tops, oregano, salt, and pepper. Mix gently until just combined.

Step 2

Roll into 8–10 small meatballs.

Step 3

Heat garlic-infused olive oil in a soup pot over medium heat. Add the zucchini and carrots and cook for 3–4 minutes.

Step 4

Pour in the chicken broth and bring to a gentle boil.

Step 5

Carefully add the meatballs, reduce the heat, and simmer for 10–12 minutes, or until cooked through.

Step 6

Stir in the spinach and cook for 1–2 minutes until wilted.

Step 7

Finish with the fresh basil and parsley before serving.

 

 

**All recipes are designed to be low-FODMAP when prepared in the specified serving sizes. Individual tolerance may vary.
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