Fructose Free Basil-Parsley Turkey Meatball Soup with Broccoli

Total time50 min

Prep time20 min

Cook time30 min

Fructose Free Basil-Parsley Turkey Meatball Soup with Broccoli

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Ingredients

4 servings

For the meatballs

1 lb ground turkey
¼ cup fresh parsley, finely chopped
¼ cup fresh basil, finely chopped
⅓ cup plain breadcrumbs
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3 tbsp milk
1 tsp dried oregano
¾ tsp fine sea salt

For the soup

2 tbsp olive oil
2 medium carrots, peeled and sliced into ¼-inch rounds
1 medium zucchini, halved lengthwise and sliced into ¼-inch half-moons
6 cups chicken broth
1 tsp dried thyme
¾ tsp fine sea salt, plus more to taste
3 cups broccoli florets, cut into bite-sized pieces
Ingredient note
Broccoli can be higher in excess fructose in larger portions, especially stalk-heavy servings; the small portion used here (about a cup or less per serving) keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid broccoli heads, please tap it and change its rating to Red.

For serving

2 tbsp fresh parsley, roughly chopped (optional)
2 tbsp fresh basil, torn (optional)

Instructions

1
In a large mixing bowl, combine the ground turkey, finely chopped parsley, finely chopped basil, breadcrumbs, milk, dried oregano, and 3/4 tsp salt. Mix with your hands until just combined — do not overwork. Roll into 1-inch balls (about 24 meatballs) and set aside on a rimmed baking sheet.
2
Heat 2 tbsp olive oil in a large pot over medium-high heat until shimmering. Add the meatballs in a single layer, working in batches if needed to avoid crowding, and sear for 2–3 minutes per side until lightly golden on the outside. Transfer back to the baking sheet — they will finish cooking in the broth.

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