Nutritionist's Pick: Italian Wedding Soup with Beef Meatballs
with Penne and Zucchini- Wheat
- Milk
- Oats
- Rye
- Sesame
- Soy
- Barley
- Sulphites
- Fish
- Egg
- Sulphites
- Peanuts
- Triticale
- Crustaceans
- Mustard
- Tree nuts
- Soy
- May contain traces of allergens
- Milk
- Sesame
- Wheat
- Gluten
Ingredients: Ground beef • Zucchini • Penne pasta (wheat) (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • Mirepoix (onion, carrot, celery) • Parmesan cheese (milk) (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) • Chicken stock powder (soy) (salt, sugars (dextrose, corn syrup solids, sugar), chicken fat, corn starch, hydrolyzed vegetable proteins(corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour) • Italian breadcrumbs (barley, milk, oats, rye, sesame, soy, wheat) (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lecithin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) • Miso stock concentrate (soy) (sugars (maltodextrin, glucose), water, soybean, rice, salt, alcohol) • Dill • Garlic • Italian herb spice blend (sulphites) (salt, dehydrated onion, dehydrated garlic, herbs, sugar, onion powder, garlic powder, canola oil, silicon dioxide) • Dill-garlic spice blend (sulphites) (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide).
Ingredients
250 g
Ground Beef
170 g
Penne
(Contains: Wheat)
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
2 tbsp
Italian Breadcrumbs
(Contains: Oats, Rye, Sesame, Soy, Wheat, Barley, Milk May be present: Fish, Egg, Sulphites, Peanuts, Triticale, Crustaceans, Mustard, Tree nuts, Soy)
2 unit(s)
Garlic, cloves
5 g
Italian Herb Spice Blend
(Contains: Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
1 unit(s)
Zucchini
15 g
Chicken Stock Powder
(Contains: Soy May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites, Wheat)
7 g
Dill
1 unit(s)
Miso Broth Concentrate
(Contains: Soy May be present: Crustaceans, Mustard, Sesame, Sulphites, Wheat, Gluten, Egg, Milk, Fish)
113 g
Mirepoix
4 g
Dill-Garlic Spice Blend
(Contains: Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 450°F. Bring a large pot of salted water to a boil over high (use same for 4 servings). Wash and dry all produce.
- To the boiling water, add penne. Cook for 12-14 min, stirring occasionally, until tender but still firm to the bite.
- Reserve 1 cup (2 cups) pasta water.
- Strain penne, then return to the pot, off heat.
- Meanwhile, peel, then mince or grate garlic.
- Quarter zucchini lengthwise, then cut into 1/4-inch pieces.
- Roughly chop dill.
- To a medium bowl, add beef, half the Dill-Garlic Spice Blend, breadcrumbs, half the dill and half the Parmesan. Season with salt and pepper, then combine.
- With damp hands, roll mixture into 12 (24) equal-sized meatballs.
- Arrange meatballs on a foil-lined baking sheet. Roast in the middle of the oven for 10-12 min, until browned and cooked through.**
- In a large pot, heat 1 tbsp (2 tbsp) oil over medium.
- When the pot is hot, add mirepoix. Season with salt and pepper. Cook for 4-5 min, stirring often, until slightly softened.
- Add garlic, zucchini, remaining Dill-Garlic Spice Blend and Italian Herb Spice Blend. Cook for 1 min, stirring constantly, until fragrant.
- Add chicken stock powder, miso broth concentrate, reserved pasta water and 2 1/2 cups (3 3/4 cups) water. Bring to a boil over high.
- Once soup is boiling, reduce heat to medium-low. Cook for 10-12 min, stirring occasionally, until veggies are tender. Season with salt and pepper.
- When meatballs are done, transfer to the pot, along with any resting juices from the baking sheet.
- Add cooked penne to soup. Heat for 1-2 min, until warmed. Season with salt and pepper.
- Divide soup and meatballs between bowls.
- Sprinkle remaining dill and remaining Parmesan over top.
If you've opted to get beef, prep and cook in the same way the recipe instructs you to prep and cook turkey.**
