Lemony Pork-Feta Meatball Soup
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Lemony Pork-Feta Meatball Soup

Lemony Pork-Feta Meatball Soup

with baby spinach

Move over, chicken noodle: there's a new comfort soup in town! Tender bites of feta-turkey meatballs cook up in a pool of golden broth, with delicious bites of dill, spinach and couscous for added comfort.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time10 minutes


serving amount

250 g

Ground Pork

¾ cup

Pearl Couscous

(Contains Wheat)

⅓ cup

Panko Breadcrumbs

(Contains Wheat)

¼ cup

Feta Cheese, crumbled

(Contains Milk)

1 unit(s)


7 g


1 tbsp

Golden Turmeric Spice Blend

2 tbsp

Chicken Stock Powder

(Contains Soy May contain Sesame, Sulphites, Wheat, Egg, Fish, Milk, Mustard)

56 g

Baby Spinach

1 unit(s)


Not included in your delivery

0.06 tsp


0.19 tsp


½ tbsp


½ tbsp



Nutrition Values

Calories720 kcal
Fat30 g
Saturated Fat12 g
Carbohydrate73 g
Sugar5 g
Dietary Fiber6 g
Protein37 g
Cholesterol100 mg
Sodium1720 mg
Trans Fat0.4 g
Potassium850 mg
Calcium150 mg
Iron4.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Spoons
Medium Bowl
Large Pot
Measuring Cups


  • To the boiling water, add couscous. Cook uncovered for 8-10 min, stirring occasionally, until tender.
  • Meanwhile, peel, then cut shallot into 1/4-inch pieces.
  • Roughly chop spinach.
  • Finely chop dill.
  • Juice 1 tbsp (2 tbsp) lemon juice.
  • To a medium bowl, add feta, panko, half the dill, 1/2 tbsp (1 tbsp) Golden-Turmeric Spice Blend and 1/8 tsp (1/4 tsp) salt. Stir to combine.
  • Add turkey, then gently combine.
  • In a large pot, heat 1/2 tbsp (1 tbsp) oil and 1/2 tbsp (1 tbsp) butter over medium heat.
  • When butter is melted, add shallots. Cook for 2-3 min, stirring occasionally, until softened.
  • Stir in chicken stock powder, lemon juice and 3 cups (5 cups) water. Bring to a simmer over medium-high.
  • Once simmering, using 2 spoons, gently drop meatball mixture 1 tablespoonful at a time into soup. (NOTE: You should have roughly 10 meatballs for 2 portions; 20 meatballs for 4 portions).
  • Return soup to a simmer, then reduce heat to medium.
  • Cover and cook, uncovering and stirring occasionally, for 8-10 min, until meatballs are cooked through.**
  • Meanwhile, strain couscous, then return to the pot, off heat.
  • To the soup, add spinach, then stir until wilted. Spoon in as much couscous as you like.*
  • Season soup with pepper. (TIP: Add more water if you like a looser consistency, or cook longer if you prefer a thicker one!)
  • Divide soup between bowls. Sprinkle remaining dill over top.
  • Enjoy!
Meal right image

Explore Similar Recipes

Meal left image