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!“
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
(Contains Barley, Wheat)
Sweet Bell Pepper
(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)
Chicken Stock Powder
Not included in your delivery
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.
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 in the middle of the oven, until golden brown and cooked through, 12-14 min.**
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.
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.
Add spinach and meatballs to soup. Cook until spinach is wilted, 1-2 min.Divide soup between bowls. Serve buttered toasts alongside.