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Smart Rustic Turkey Meatball Soup
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Smart Rustic Turkey Meatball Soup

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.

Tags:
Quick Prep
Carb Smart
Calorie Smart
Allergens:
Barley
Milk
Wheat
Rye
Sesame
Soy
Oats
Sulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
DifficultyMedium

Ingredients

serving amount

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)

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Nutrition Values

Calories530 kcal
Fat27 g
Saturated Fat11 g
Carbohydrate37 g
Sugar7 g
Dietary Fiber5 g
Protein37 g
Cholesterol130 mg
Sodium1580 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.

Utensils

Medium Bowl
Measuring Spoons
Large Pot
Measuring Cups
Baking Sheet

Instructions

Prep
1

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.

Sauté veggies
2

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.

Cook meatballs
3

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.**

Toast ciabatta
4

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!)

Finish toast soldiers and soup
5

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.

Finish and serve
6

Divide soup between bowls. Serve Parmesan toast soldiers alongside for dipping.