One-Pot Greek-Inspired Mini Turkey Meatball Soup

Name: One-Pot Greek-Inspired Mini Turkey Meatball Soup with Lemon, Spinach and Orzo
Total time: 30 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; 1 tbsp Oil*; 0.13 tsp Salt*; 0.13 tsp Pepper*

with Lemon, Spinach and Orzo

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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 Time30 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

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

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.

Utensils

•Large Pot

•Measuring Spoons

•Measuring Cups

•Zester

•Large Bowl

Cooking Steps

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.

Meanwhile, zest, then juice half the lemon. Cut remaining lemon 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 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!)

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, if desired.