Acid Reflux–Friendly Turkey Meatball Soup (Light, Cozy & One-Pot)
Why You’ll Love This Acid Reflux Safe Soup Recipe
Ingredients You’ll Need
Helpful Tips
- Roll the meatballs into bite-sized pieces so they’re easy to eat and cook evenly.
- Use garlic-infused olive oil, not oil with actual garlic pieces. The infused oil gives flavor without commonly triggering reflux.
- Keep the soup at a gentle simmer instead of a rolling boil to help the meatballs stay intact.
- The flavors deepen overnight, so leftovers taste even better the next day.
Heartburn-Friendly Dinner Ideas
- Homemade Hot Pockets - Easy to make, tomato-free, and a lighter, milder option when store-bought versions feel too heavy or spicy.
- Turkey and Rice Stuffed Peppers - Simple to prep, full of flavor, and made without tomatoes or other common reflux triggers.
- Chicken and Orzo - A cozy, GERD-friendly twist on a classic chicken-and-pasta dinner, this one-pan meal swaps out heavy, acidic ingredients for gentler ones that still deliver creamy, comforting flavor.
Frequently Asked Questions
Can I make this soup ahead of time?
Can I freeze the soup?
Can I use chicken instead of turkey?
Can I use regular garlic instead of garlic-infused oil?
GERD-Friendly Turkey Meatball Soup
Ingredients
Meatballs
1 pound ground turkey
1 egg, whipped
¼ cup bread crumbs
2 tablespoons fresh parsley
3/4 tsp salt
Soup
4 large carrots, chopped
2 tablespoons garlic-infused olive oil
2 bay leaves
6 cups of chicken broth
1 bunch of kale, de-stemmed and chopped
Garnish
Chopped fresh parsley
Instructions
In a large bowl, mix together the ground turkey, egg, bread crumbs, parsley, and salt until just combined. Roll into small meatballs, about 1 tablespoon each.
Heat the garlic-infused olive oil in a large pot over medium heat. Add the meatballs and cook for 5–6 minutes, turning occasionally, until lightly browned on all sides. They don’t need to be fully cooked yet. Transfer to a plate.
In the same pot, add the chopped carrots and cook for 3–4 minutes, stirring to pick up any browned bits from the bottom of the pot.
Pour in the chicken broth and add the bay leaves. Bring to a gentle boil.
Return the meatballs to the pot. Reduce the heat and simmer for 10–12 minutes, until the meatballs are cooked through.
Stir in the kale and cook for another 3–5 minutes, until wilted. Remove bay leaves.
Ladle into bowls and top with fresh parsley. If Parmesan is tolerated, you can sprinkle some on top.
Nutrition Facts
Per serving
201
12.3g
11.0g
12.5g
2.5g
1851.0mg
3.0g
2.3g
Articles
Products
Comments
Join The Conversation...