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One-Pot Greek-Inspired Mini Turkey Meatball Soup

One-Pot Greek-Inspired Mini Turkey Meatball Soup

with Lemon, Spinach and Orzo
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Calories
690 kcal
Protein
42g protein
Total
30 minutes
Difficulty
Easy
Allergens:
  • Wheat
  • Soy
  • Milk
  • Oats
  • Rye
  • Sesame
  • Barley
  • May contain traces of allergens
  • Milk
  • Mustard
  • Tree nuts
  • Peanuts
  • Sesame
  • Sulphites
  • Wheat
  • Fish
  • Egg
  • Triticale
  • Crustaceans
  • Soy
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

250 g

Ground Turkey

170 g

Orzo

(Contains: Wheat)

227 g

Mirepoix

7 g

Dill

1 unit(s)

Lemon

113 g

Baby Spinach

2 unit(s)

Garlic, cloves

15 g

Chicken Stock Powder

(Contains: Soy May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites, Wheat)

¼ cup

Feta Cheese, crumbled

(Contains: Milk)

2 tbsp

Italian Breadcrumbs

(Contains: Oats, Rye, Sesame, Soy, Wheat, Barley, Milk May be present: Fish, Egg, Sulphites, Peanuts, Triticale, Crustaceans, Mustard, Tree nuts, Soy)

Not included in your delivery

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Calories690 kcal
Fat20 g
Saturated Fat4.5 g
Carbohydrate86 g
Sugar7 g
Dietary Fiber9 g
Protein42 g
Cholesterol105 mg
Sodium1630 mg
Trans Fat0.1 g
Potassium1250 mg
Calcium200 mg
Iron5.5 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.
Large Pot
Measuring Spoons
Measuring Cups
Zester
Large Bowl

Cooking Steps

Start soup
1
  • Before starting, wash and dry all produce.
  • Heat a large pot over medium-high.
  • When hot, add 1 tbsp (2 tbsp) oil, mirepoix and orzo. Season with salt and pepper. Cook for 1-2 min, stirring often, until orzo is toasted.
  • Add stock powder and 4 cups (8 cups) water. Bring to a boil over high. Reduce heat to medium. Cover and cook for 8-10 min, stirring occastionally, until orzo has softened but still has a slight bite. 
Prep meatball mix
2
  • Meanwhile, zest, then juice half the lemon. Cut remaining lemon into wedges.
  • Roughly chop dill.
  • Peel, then mince or grate garlic.
Make meatball mix
3
  • To a large bowl, add breadcrumbs, turkey, half the dill, lemon zest, garlic and 1/4 tsp (1/2 tsp) salt. Stir to combine.
Cook meatballs
4
  • Using your fingers or two spoons, roll 1/2 tbsp-sized meatballs and gently drop directly into simmering soup. (Note: It's okay if meatballs are not perfectly round!)
  • Cook for 3-6 min, stirring occassionally, until orzo is tender and meatballs are cooked through.** 
  • While meatballs cook, roughly chop spinach. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors!)
Finish and serve
5
  • Add spinach and 1/2 tbsp (1 tbsp) lemon juice to soup. Season with salt and pepper. Stir for 1 min, until spinach wilts. (TIP: If you prefer a brothier soup, add more water, 1/4 cup at a time.) 
  • Divide soup between bowls.
  • Sprinkle feta and remaining dill over top.
  • Squeeze a lemon wedge over top.

Customer reviews

Review summary

Updated on Feb 2026
  • Flavor: Many enjoyed the bright, fresh taste of lemon and dill, though some found it too tangy or bland; consider adjusting seasonings to taste.
  • Ease of prep: Quick and easy to make, with pre-cut mirepoix saving time; forming small meatballs can be a bit messy.
  • Suggestions: Add more chicken bouillon or herbs for a stronger broth; reduce orzo for a soupier consistency.
  • Portions: Generous servings; many found it made more than expected, with some getting multiple meals from one pot.
  • Texture: The orzo absorbs liquid over time; consider cooking pasta separately or reducing the amount for a brothier soup.
AI-generated from customer reviews
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