Lemony Turkey-Feta Meatball Soup
with baby spinachCalories
:
720 kcalProtéines
:
38g protéinesDurée de préparation
:
35 minutesDifficulty
:
MoyenAllergènes:
- Blé
- Lait
- Soya
- Soya
- Gluten
- Peut contenir des traces d’allergènes
- Sésame
- Sulfites
- Noix
- Blé
- Lait
- Moutarde
- Arachides
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.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
quantité par portion
250 g
Porc haché
¾ tasse(s)
Couscous perlé
(Contient: Blé Peut contenir : Soya, Gluten)
⅓ tasse(s)
Chapelure panko
(Contient: Blé Peut contenir : Gluten)
¼ tasse(s)
Feta, émietté
(Contient: Lait)
1 pièce(s)
Échalote
7 g
Aneth
4 g
Mélange d'épices au curcuma doré
(Peut contenir : Soya, Sésame, Sulfites, Noix, Blé, Lait, Moutarde, Arachides)
15 g
Bouillon de poulet en poudre
(Contient: Soya Peut contenir : Sésame, Sulfites, Noix, Blé, Lait, Moutarde, Arachides)
56 g
Jeunes épinards
1 pièce(s)
Citron
Pas inclus dans votre livraison
0.06 cc
Poivre*
0.19 cc
Sel*
½ cs
Beurre*
½ cs
Huile*
Ustensiles
•Casserole moyenne
•Cuillères à mesurer
•Bol à mélanger, moyen
•Grande casserole
•Verre doseur
•Passoire
Instructions
1
- 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.
2
- 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.
3
- 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.
4
- 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.
5
- 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!
