Smart Turkey Meatball and Veggie Soup
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Smart Turkey Meatball and Veggie Soup

Smart Turkey Meatball and Veggie Soup

with Buttered Toasts

Tender turkey meatballs made with breadcrumbs and Italian seasoning are paired with a medley of veggies in a marinara broth to make this light but nourishing soup. This cozy bowl of deliciousness will have everyone saying, "mmmm...good soup!"

Calorie Smart
Carb Smart

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

Preparation Time30 minutes
Cooking Time


serving amount

250 g

Ground Turkey

1 unit(s)

Ciabatta Roll

(Contains Barley, Wheat)

160 g

Sweet Bell Pepper

113 g


28 g

Baby Spinach

1 unit(s)

Garlic, cloves

¼ cup

Italian Breadcrumbs

(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)

½ cup

Marinara Sauce

1 tbsp

Italian Seasoning

1 tbsp

Chicken Stock Powder

(Contains Soy)

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

½ tbsp


¼ tsp


¼ tsp



Nutrition Values

Calories530 kcal
Fat23 g
Saturated Fat8 g
Carbohydrate50 g
Sugar11 g
Dietary Fiber6 g
Protein32 g
Cholesterol125 mg
Sodium1710 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.


Baking Sheet
Large Bowl
Parchment Paper
Measuring Spoons
Large Pot
Measuring Cups
Small Bowl



Before starting, remove 1 tbsp ( 2 tbsp) butter from the fridge and set aside to come up to room temperature. Preheat the oven to 450˚F.Wash and dry all produce. Roughly chop spinachCore, then cut pepper into 1/4-inch pieces.Peel, then mince or grate garlic.

Form meatballs

Combine turkey, breadcrumbs, half the stock powder, half the Italian Seasoning and 1/8 tsp (1/4 tsp) salt in a large bowl. Season with pepper. Mix thoroughly to combine. Line a baking sheet with parchment paper.Form turkey mixture into 10 equal-sized meatballs (20 meatballs for 4 ppl) and arrange on the prepared baking sheet.

Roast meatballs

Roast in the middle of the oven, until golden brown and cooked through, 12-14 min.**

Start soup

Meanwhile, heat a large pot over medium heat. When hot, add 1/2 tbsp (1 tbsp) oil, then garlic, peppers and mirepoix. Cook, stirring occasionally, until veggies begin to soften, 3-4 min. Season with salt and pepper.Add marinara sauce, remaining Italian Seasoning, remaining stock powder and 2 cups (4 cups) water. Cover and bring to a boil over high. Once boiling, reduce heat to medium and cook uncovered, stirring occasionally, until veggies are tender, 5-6 min.

Make toasts

Meanwhile, when soup is almost done, halve ciabatta. Arrange on an unlined baking sheet, cut-side up.Spread 1 tbsp (2 tbsp) softened butter over ciabatta. Season with salt and pepper.Toast in the bottom of the oven until golden brown, 3-4 min. (TIP: Keep an eye on them so they don't burn!). Let cool slightly, then carefully cut into triangles.

Finish and serve

Add spinach and meatballs to soup. Cook until spinach is wilted, 1-2 min.Divide soup between bowls. Serve buttered toasts alongside.

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