Low FODMAP Turkey Meatball and Vegetable Soup Dinner Lunch Print this recipe Details Serves: 4Number of ingredients: 17To prep: 15 minutesTo cook: 25 minutesDifficulty: Easy Nutrition per servingKilojoules: 1556Calories: 372Protein: 29.7gFat: 18.6gSaturated Fat: 18.6gCarbohydrates: 16.8gCarbohydrates per 100g: 2.6gFibre: 7.4gSodium: 516mgPotassium: 1015mg Ingredients 500g turkey mince 1 egg ¼ cup quick cooking oats* 2 tablespoons parsley, finely chopped 1 teaspoon dried oregano Salt and cracked pepper Soup: 1 tablespoon garlic-infused olive oil 1 cup green leek tops, finely sliced 2 carrots, diced 2 celery stalks, diced 1 zucchini, diced 1 teaspoon smoked paprika 1.2L low FODMAP chicken stock, salt-reduced 1 x 400g can brown lentils, rinsed and drained well 2 cups baby spinach Juice of ½ lemon Grated parmesan (optional) Method In a bowl, combine mince, egg, oats, parsley, oregano, salt and pepper. Roll into small meatballs. Heat garlic-infused oil in a large soup pot. Add leek tops, carrot, celery and zucchini. Cook for 5 minutes until softened slightly. Stir through smoked paprika. Pour in stock and bring to a gentle simmer. Carefully add meatballs to the soup. Simmer for 12–15 minutes until cooked through. Stir through lentils and spinach and cook for another 2 minutes. Finish with lemon juice and season to taste. Garnish with some grated parmesan.
