There are few things that beat a simple and heartwarming soup! We've filled this version with free-form DIY turkey meatballs, packed with Parmesan, garlic and thyme, and hearty veggies for the ultimate in comfort food.
Smart is based on a per serving calculation of the recipe's kilocalorie and carbohydrate amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
250 g
Ground Turkey
¼ cup
Italian Breadcrumbs
(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)
227 g
Mirepoix
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
7 g
Thyme
113 g
Mushrooms
200 g
Zucchini
2 unit
Chicken Broth Concentrate
1 unit
Ciabatta Roll
(Contains Gluten)
1 tsp
Garlic Salt
0.13 tsp
Salt*
¼ tsp
Pepper*
½ tbsp
Oil*
½ tbsp
Unsalted Butter*
(Contains Milk)
Before starting, preheat the broiler to high. Wash and dry all produce. Strip 1/2 tbsp thyme leaves (dbl for 4 ppl) from stems, then finely chop. Thinly slice mushrooms. Halve zucchini lengthwise, then cut into 1/4-inch half-moons. Add turkey, breadcrumbs, half the chopped thyme, half the garlic salt and half the Parmesan to a medium bowl. Season with pepper, then combine.
Heat a large pot over medium heat. When hot, add 1/2 tbsp butter (dbl for 4 ppl), then swirl the pot until melted. Add mirepoix and 3-4 thyme sprigs (dbl for 4 ppl). Season with pepper and remaining garlic salt. Cook, stirring occasionally, until slightly softened, 3-4 min. Add mushrooms, 2 1/2 cups water (dbl for 4 ppl) and broth concentrates. Bring to a simmer over medium-high.
Once soup is simmering, using two spoons, gently drop 1 tbsp turkey mixture at a time into soup. (NOTE: You should have 10 meatballs for 2 ppl, 20 for 4 ppl). Bring back to a simmer. Once simmering, add zucchini. Season with salt and pepper. Reduce heat to medium. Cover and cook, stirring occasionally, until veggies are tender and meatballs are cooked through, 8-10 min.**
When soup is almost done, halve ciabatta. Arrange on an unlined baking sheet, cut-side up. Drizzle with 1/2 tbsp oil (dbl for 4 ppl), then sprinkle remaining Parmesan over top. Season with salt and pepper. Broil in the top of the oven until golden-brown, 1-2 min. (TIP: Keep an eye on them so they don't burn!)
Cut ciabatta into 1-inch-thick strips.
Season soup with salt and pepper, to taste. Carefully remove thyme sprigs. Divide soup between bowls. Sprinkle with remaining chopped thyme. Serve Parmesan toast soldiers alongside for dipping.