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Smart Rustic Sausage Meatball Soup

Smart Rustic Sausage Meatball Soup

with Parmesan Toast Soldiers
4.5(38)
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Calories
640 kcal
Protein
32g protein
Preparation Time
35 minutes
Difficulty
Medium
Allergens:
  • Oats
  • Rye
  • Sesame
  • Soy
  • Wheat
  • Barley
  • Milk
  • Fish
  • Egg
  • Sulphites
  • Peanuts
  • Triticale
  • Crustaceans
  • Mustard
  • Tree nuts
  • Soy
  • May contain traces of allergens
  • Milk
  • Sesame
  • Wheat
  • Walnuts
  • Oats
  • Rye
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

250 g

Mild Italian Sausage, uncased

2 tbsp

Italian Breadcrumbs

(Contains: Oats, Rye, Sesame, Soy, Wheat, Barley, Milk May contain traces of: Fish, Egg, Sulphites, Peanuts, Triticale, Crustaceans, Mustard, Tree nuts, Soy)

227 g

Mirepoix

¼ cup

Parmesan Cheese, shredded

(Contains: Milk)

113 g

Mushrooms

1 unit

Zucchini

15 g

Chicken Stock Powder

(Contains: Soy May contain traces of: Sulphites, Peanuts, Mustard, Tree nuts, Milk, Sesame, Wheat)

1 unit

Ciabatta Roll

(Contains: Wheat, Barley May contain traces of: Triticale, Soy, Sesame, Walnuts, Oats, Rye)

1 unit

Garlic, cloves

Not included in your delivery

0.38 tsp

Salt*

¼ tsp

Pepper*

½ tbsp

Oil*

1.5 tbsp

Butter*

(Contains: Milk)

Calories640 kcal
Fat35 g
Saturated Fat15 g
Carbohydrate49 g
Sugar9 g
Dietary Fiber6 g
Protein32 g
Cholesterol105 mg
Sodium2620 mg
Trans Fat0.5 g
Potassium1200 mg
Calcium225 mg
Iron5 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 Bowl
Measuring Spoons
Large Pot
Measuring Cups
Baking Sheet

Cooking Steps

Prep
1
  • Before starting, preheat the broiler to high. Wash and dry all produce.
  • Peel, then mince or grate garlic.
  • Thinly slice mushrooms.
  • Halve zucchini lengthwise, then cut into 1/4-inch half-moons.
  • To a medium bowl, add sausage, breadcrumbs, half the garlic, half the Parmesan and 1/4 tsp (1/2 tsp) salt. Season with pepper, then combine.
Sauté veggies
2
  • Heat a large pot over medium.
  • When hot, add 1 1/2 tbsp (3 tbsp) butter, then swirl the pot until melted.
  • Add mirepoix and mushrooms. Cook 3-4 min, stirring occasionally, until slightly softened.
  • Add remaining garlic, then season with pepper. Cook 30 sec, stirring often, until fragrant.
  • Stir in stock powder and 2 1/2 cups (5 cups) water. Bring to a simmer over medium-high.
Cook meatballs
3
  • Once soup is simmering, using 2 spoons, gently drop 1 tbsp sausage mixture at a time into soup. (NOTE: You should have 10 meatballs for 2 servings and 20 meatballs for 4 servings).
  • Bring soup back to a simmer.
  • Once simmering, add zucchini, then reduce heat to medium.
  • Cover and cook 8-10 min, stirring occasionally, until veggies are tender and meatballs are cooked through.**
Toast ciabatta
4
  • When soup is almost done, halve ciabatta.
  • Arrange on an unlined baking sheet, cut-side up.
  • Drizzle with 1/2 tbsp (1 tbsp) oil, then sprinkle remaining Parmesan over top. Season with salt and pepper.
  • Broil in the top of the oven for 1-2 min, until golden. (TIP: Keep an eye on ciabatta so they don't burn!)
Finish toast soldiers and soup
5
  • Cut ciabatta into 1-inch-thick strips.
  • When meatballs are done, season soup with salt and pepper.
Finish and serve
6
  • Divide sausage meatball soup between bowls.
  • Serve Parmesan toast soldiers alongside for dipping.
7

If you've opted to get sausage, prep and cook in the same way the recipe instructs you to prep and cook the chicken.**

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