Recipe description
Published on: July 20, 2026
High Protein
Budget Friendly
Meal Prep Friendly
Why this recipe fits you
- Vegetables provide fiber and polyphenols for gut health.
- Lean turkey plus olive oil supports protein and healthy fats with minimal processing.
- Colorful plant ingredients promote dietary diversity without added sugar.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Ingredients
Turkey fillet
250
gram
Bread-crumbs
4
tablespoon
Egg
1
piece
Garlic
2
clove
Onion
1
piece
Carrot
2
piece
Celery
2
stalk
Zucchini
1
piece
Vegetable broth
4
cup
Oil, olive
2
tablespoon
Salt
1
teaspoon
Black pepper
0.5
teaspoon
Parsley
2
tablespoon
Instructions
1
Finely chop the onion, garlic, carrot, celery, and zucchini. Set aside.
2
In a large bowl, combine the turkey mince, breadcrumbs, egg, half of the chopped onion, and half of the chopped garlic. Season with salt and pepper. Mix well until combined.
3
Form the turkey mixture into small meatballs (about 1-inch diameter).
4
Heat olive oil in a large pot over medium heat. Add the remaining onion and garlic, and sauté for 2-3 minutes until fragrant.
5
Add the chopped carrot, celery, and zucchini to the pot. Cook for 5 minutes until vegetables begin to soften.
6
Pour in the vegetable broth and bring to a simmer.
7
Gently add the turkey meatballs to the simmering broth. Cook for 15-20 minutes until meatballs are cooked through and vegetables are tender.
8
Stir in chopped parsley just before serving. Adjust seasoning with additional salt and pepper if needed.
9
Serve hot in bowls with the broth and vegetables.
Nutrition
500 kcal
Calories
28 g
Protein
25 g
Carbohydrates
4 g
Fiber
5 g
Sugar
22 g
Fat
7 g
Saturated fat
2.5 g
Salt
FAQ
How should I store leftovers and how long do they keep?
Cool and store in an airtight container in the fridge for 3–4 days; leftovers can be frozen for 2–3 months. Reheat until steaming hot.
Can I substitute the turkey with another lean meat?
Yes, you can swap with lean ground chicken or beef, but flavor and texture will change; keep fat content similar.
Are gluten-free options available for the breadcrumbs?
Yes, use gluten-free breadcrumbs or omit breadcrumbs and add an extra egg as a binder.
How can I reduce salt or adjust the seasoning?
You can reduce salt in the mix and season to taste at the end; use herbs and pepper to enhance flavor without extra salt.
Can I freeze the meatballs or the soup?
Yes. Meatballs can be frozen cooked or raw (best to freeze cooked in portions). The soup can be frozen after it cools.
What is the safe internal temperature for the meatballs?
Cook until the meat is opaque and an internal thermometer reads 74°C (165°F).
Can I customize the vegetables or add more fiber?
Yes, swap in other vegetables you like; add beans or leafy greens at the end to boost fiber.
Is this dairy-free?
Yes, it uses olive oil and no dairy; avoid adding cheese.
What are good serving options or meal-prep tips?
Serve in bowls with the broth and vegetables; pair with rice, quinoa, or crusty bread. For meal prep, portion into containers with broth and vegetables.
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