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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Ground Pork
Ā¾ cup
Pearl Couscous
(Contains: Wheat May contain traces of: Soy, Gluten)
ā cup
Panko Breadcrumbs
(Contains: Wheat May contain traces of: Gluten)
Ā¼ cup
Feta Cheese, crumbled
(Contains: Milk)
1 unit(s)
Shallot
7 g
Dill
4 g
Golden Turmeric Spice Blend
(May contain traces of: Soy, Sesame, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts)
15 g
Chicken Stock Powder
(Contains: Soy May contain traces of: Sesame, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts)
56 g
Baby Spinach
1 unit(s)
Lemon
Not included in your delivery
0.06 tsp
Pepper*
0.19 tsp
Salt*
Ā½ tbsp
Butter*
Ā½ tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- 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!
