Smart Rustic Turkey Meatball Soup
with Parmesan Toast Soldiers- Barley
- Milk
- Wheat
- Rye
- Sesame
- Soy
- Oats
- Sulphites
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.
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 facts
Utensils
Cooking Steps
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.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The broth and meatballs are well-loved for their cosy, comforting flavour, though some reviewers found the overall seasoning a bit light and suggest boosting the broth with extra stock powder or a splash of chicken broth.
- Ease of prep: This is a quick, straightforward one-pot meal that comes together in under 30 minutes with minimal cleanup.
- Suggestions: Make the meatballs smaller than suggested for easier spoonfuls; consider searing or pan-frying them first for added depth. Adding a squeeze of lemon juice, a splash of Worcestershire sauce, extra garlic, or Italian seasoning can round out the flavour nicely. Several reviewers also recommend increasing the liquid by a cup or two, and adding the zucchini a few minutes after the meatballs to keep it from going too soft.
- Leftovers: This soup keeps well and many reviewers noted the flavour improves the next day, with generous portions often stretching to a second meal or lunch.
- Customisation: Reviewers enjoyed swapping or adding vegetables like broccoli, carrots, or green beans, and some added orzo, wild rice, or cauliflower rice to make the soup more substantial.
