Smart Rustic Turkey Meatball Soup
with Parmesan Toast Soldiers
There are few meals in life more comforting than a simple, heartwarming soup! We've filled this version with free-form DIY turkey meatballs, packed with Parmesan, garlic and thyme, along with hearty veggies for the ultimate 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.
Ingredients
250 g
Ground Turkey
2 tbsp
Italian Breadcrumbs
(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)
113 g
Aromatics Blend
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
113 g
Mushrooms
200 g
Zucchini
1 tbsp
Vegetable Stock Powder
(Contains Soy, Sulphites)
1 unit
Ciabatta Roll
(Contains Barley, Wheat)
28 g
Baby Spinach
½ tsp
Celery Salt
1 unit
Garlic, cloves
Not included in your delivery
0.13 tsp
Salt*
¼ tsp
Pepper*
½ tbsp
Oil*
1.5 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
Before starting, preheat the broiler to high. Wash and dry all produce. Peel, then mince or grate garlic.Thinly slice mushrooms. Roughly chop spinach.Halve zucchini lengthwise, then cut into 1/4-inch half-moons. Add turkey, breadcrumbs, half the garlic, 1/4 tsp celery salt (dbl for 4 ppl) and half the Parmesan to a medium bowl. Season with pepper, then combine.
Heat a large pot over medium heat. When hot, add 1 1/2 tbsp butter (dbl for 4 ppl), then swirl the pot until melted. Add aromatics blend and mushrooms. Cook, stirring occasionally, until slightly softened, 3-4 min. Add remaining garlic and remaining celery salt, then season with pepper. Cook, stirring often, until fragrant, 30 sec.Stir in stock powder and 2 1/2 cups water (4 1/2 cups for 4 ppl). Bring to a simmer over medium-high.
Once soup is simmering, using 2 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, then 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 ciabatta so they don't burn!)
Cut ciabatta into 1-inch-thick strips.When meatballs are done, add spinach to soup. Stir until wilted, 1 min. Season with pepper and salt or any remaining celery salt, to taste.
Divide soup between bowls. Serve Parmesan toast soldiers alongside for dipping.
