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 and garlic, 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.

Carb Smart
Calorie Smart

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

Preparation Time35 minutes
Cooking Time


serving amount

250 g

Ground Turkey

2 tbsp

Italian Breadcrumbs

(Contains Egg, Milk, Sesame, Soy, Sulphites, Gluten)

113 g

Aromatics Blend

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

113 g


200 g


1 tbsp

Vegetable Stock Powder

(Contains Soy, Sulphites)

1 unit

Ciabatta Roll

(Contains Gluten)

½ tsp

Celery Salt

1 unit

Garlic, cloves

Not included in your delivery

0.13 tsp


¼ tsp


½ tbsp


1.5 tbsp

Unsalted Butter*

(Contains Milk)


Nutrition Values

/ per serving
Calories520 kcal
Fat27 g
Saturated Fat11 g
Carbohydrate36 g
Sugar6 g
Dietary Fiber4 g
Protein37 g
Cholesterol130 mg
Sodium1870 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



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. Add turkey, breadcrumbs, half the garlic, 1/4 tsp (1/2 tsp) celery salt and half the Parmesan to a medium bowl. Season with pepper, then combine.

Sauté veggies

Heat a large pot over medium heat. When hot, add 1 1/2 tbsp (3 tbsp) butter, 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 (4 1/2 cups) water. Bring to a simmer over medium-high.

Cook meatballs

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

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 until golden-brown, 1-2 min. (TIP: Keep an eye on ciabatta so they don't burn!)

Finish toast soldiers and soup

Cut ciabatta into 1-inch-thick strips.When meatballs are done, season with pepper and salt, to taste.

Finish and serve

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