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Rich in collagen and protein, traditional Turkish soup
In season: Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Neck & Trotter Soup (250 g) has 195 calories. That works out to 78 calories per 100 g. It contains 7 g of carbs, 18 g of protein, 10.3 g of fat and 0.5 g of fiber. Its 1.8 µg of B12 covers 73% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Selected: 1 cup (medium) · 250 g
195
KCAL / 250G
Carbs
7g
· 3% DV
Protein
18g
· 36% DV
Fat
10.3g
· 13% DV
Fiber
0.5g
· 2% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 15% · Protein 37% · Fat 48%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 195 kcal | |
| Total fat | 10.3 g | 13% |
| Saturated fat | 3.75 g | 19% |
| Trans fat | 0.03 g | |
| Sodium | 850 mg | 37% |
| Total carbohydrate | 7 g | 3% |
| Fiber | 0.5 g | 2% |
| Protein | 18 g | 36% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 cup (medium) | 250 g | 195 kcal |
| 100 g | 100 g | 78 kcal |
| 1 bottle (mini) | 100 g | 78 kcal |
| 1 cup (small) | 150 g | 117 kcal |
| 1 serving (small) | 180 g | 140 kcal |
| 1 bottle (small) | 200 g | 156 kcal |
| 1 serving (large) | 300 g | 234 kcal |
| 1 bottle (large) | 330 g | 257 kcal |
| 1 cup (extra large) | 400 g | 312 kcal |
| 1 bottle (jumbo) | 500 g | 390 kcal |
Calculated from 78 calories per 100 g.
Neck & Trotter Soup is made by slowly simmering meat from an animal’s neck with its feet or trotters. The long cooking draws gelatin from connective tissue into the broth; garlic, vinegar, or lemon commonly adds a sharp finish.
To make Neck & Trotter Soup, simmer the neck meat and trotters in water until tender, then remove the meat, shred it, and return it to the strained broth. Season with salt and finish with garlic, lemon, or vinegar.
Neck & Trotter Soup uses neck meat and feet, while kelle paça traditionally features meat from the head along with feet. Recipes vary, but the different cuts give the soups distinct textures and flavors.
Yes, simmering the bones, cartilage, and connective tissue in Neck & Trotter Soup releases gelatin, which contains collagen-derived proteins. Eating the soup is not proven to treat joint conditions or produce a specific skin benefit.
Neck & Trotter Soup is usually served hot with garlic vinegar or lemon and, if desired, chili flakes. These sharp condiments balance its rich broth; offer them on the side so each person can season their own bowl.
Yes, a pressure cooker can soften the neck meat and trotters faster than simmering them in a regular pot. Cooking time varies with the cut and size of the pieces, so follow the cooker’s instructions and check that the meat is tender.
Store Neck & Trotter Soup in a covered container in the refrigerator once it has cooled, without leaving it at room temperature for an extended period. Eat it within a few days and reheat only the portion you plan to serve until thoroughly hot.
Yes, Neck & Trotter Soup can be frozen in airtight, portion-sized containers. Leave room for the liquid to expand, thaw it in the refrigerator, and reheat it thoroughly; the broth may set when cold because of its gelatin, then turn liquid again when warmed.
Neck & Trotter Soup can set like jelly in the refrigerator because gelatin released from the trotters and connective tissue firms up as it cools. This is normal; warming the soup loosens the broth again.
It can be eaten in the morning, though Neck & Trotter Soup is also served as a warming meal at other times. In Turkey, some people enjoy this style of soup late at night or after a night out, often with garlic and vinegar.
Vitamins
B12
1.75µg · 73% DV
B5
1.25mg · 25% DV
B2
0.3mg · 23% DV
B3
2.75mg · 17% DV
Minerals
Sodium
850mg · 37% DV
Zinc
3mg · 27% DV
Phosphorus
163mg · 23% DV
Copper
0.2mg · 22% DV
Potassium ⭐
213mg · 6% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 195 calories in 1 cup (medium) (250 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Neck & Trotter Soup is a traditional Turkish soup made by slowly simmering meat from the neck with feet or trotters. The long cooking softens the meat and gives the broth a rich, slightly gelatinous body; recipes and seasoning vary between kitchens and soup shops.
It is usually served piping hot, often with garlic vinegar and lemon, and sometimes finished with chilli butter. In Turkey it is a popular choice in colder weather and at late-night soup shops, with bread alongside. It is protein-rich, providing 7.2 g per 100 g. For a lighter bowl, leave off some of the added butter and brighten it with extra lemon.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
3.75g
MONOUNSATURATED
3g
POLYUNSATURATED
0.75g
Omega 6:3 ratio 2.5:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.