One Pot Greek Inspired Mini Turkey Meatball Soup

Name: One Pot Greek Inspired Mini Turkey Meatball Soup with Orzo and Lemony Broth
Total time: 35 min
Yield: 2
Cuisine: Greek
Ingredients: 250 g Ground Turkey; 170 g Orzo; 227 g Mirepoix; 7 g Dill; 1 unit(s) Lemon; 113 g Baby Spinach; 2 unit(s) Garlic, cloves; 15 g Chicken Stock Powder; ¼ cup Feta Cheese, crumbled; 2 tbsp Italian Breadcrumbs; tbsp Oil*; tsp Salt*; tsp Pepper*

with Orzo and Lemony Broth

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Made famous by ' Avgolemono' which is traditionally made with rice and sometimes chicken this version plays off another fan favorite soup, Italian meatball. With mini turkey meatballs, tender veggies, and a clean and flavorful lemon broth, this is a true dinner time one pot wonder.

Tags:

One Pot

Allergens:

Wheat

•Soy

•Milk

•Oats

•Rye

•Sesame

•Barley

The quantities provided above are averages only.

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

Preparation Time35 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

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 contain traces of: 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 contain traces of: Fish, Egg, Sulphites, Peanuts, Triticale, Crustaceans, Mustard, Tree nuts, Soy)

Not included in your delivery

tbsp

Oil*

tsp

Salt*

tsp

Pepper*

Nutrition Values

Calories630 kcal

Fat15 g

Saturated Fat5 g

Carbohydrate86 g

Sugar7 g

Dietary Fiber9 g

Protein41 g

Cholesterol120 mg

Sodium1470 mg

Trans Fat0.1 g

Potassium1200 mg

Calcium250 mg

Iron6.5 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.

Utensils

•Zester

Cooking Steps

TESTER PLS NOTE IT IS 2 UNITS OF STOCK POWDER for 2P!

Before starting, wash and dry all produce.
Heat a large pot over medium-high heat.
When hot, add 1 tbsp (2tbsp) oil, mirepoix and orzo. Season with salt and pepper. Cook, for 1-2 min, stirring often orzo is toasted.
Add stock powders 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. PLS CONFIRM

Meanwhile, zest, then juice half the lemon. Cut remaining into wedges.
Roughly chop dill.
Peel, then mince or grate garlic.

To a large bowl, add breadcrumbs, turkey, half the dill, lemon zest, garlic and 1/4 tsp (1/2 tsp) salt. Stir to combine.

Using fingers to pinch, or two spoons, form 1/2 tbsp sized meatballs and gently drop directly into simmering soup.
Cook for 3-6 min, stirring occassionally until orzo is tender and meatballs are cooked through.** PLS CONFIRM.
While meatballs cook, roughly chop spinach. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors!)

Add spinach and 1/2 tbsp (1 tbsp) lemon juice to soup. Stir for 1 min until spinach wilts. (TIP: If you prefer a brothier soup, add more water, 1/4 cup at a time.) DOES THIS NEED A SEASONING CUE???
Divide soup between bowls.
Sprinkle feta and remaining dill over top.
Squeeze a wedge of lemon over top, if desired.

HEY TESTER, please comment on water levels as well as lemon flavour!