Smart Rustic Turkey Meatball Soup
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Smart Rustic Turkey Meatball Soup

Smart Rustic Turkey Meatball Soup

with Parmesan Toast Soldiers

There are few things that beat a simple and heartwarming soup! We've filled this version with free-form DIY turkey meatballs, packed with Parmesan, garlic and thyme, and hearty veggies for the ultimate in comfort food.

Smart is based on a per serving calculation of the recipe's kilocalorie and carbohydrate amount.

Tags:
Quick Prep
Carb Smart
Calorie Smart
Allergens:
Barley
Milk
Wheat
Rye
Sesame
Soy
Oats
Gluten

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
DifficultyMedium

Ingredients

serving amount

250 g

Ground Turkey

¼ cup

Italian Breadcrumbs

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

227 g

Mirepoix

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

7 g

Thyme

113 g

Mushrooms

200 g

Zucchini

2 unit

Chicken Broth Concentrate

1 unit

Ciabatta Roll

(Contains Gluten)

1 tsp

Garlic Salt

Not included in your delivery

0.13 tsp

Salt*

¼ tsp

Pepper*

½ tbsp

Oil*

½ tbsp

Unsalted Butter*

(Contains Milk)

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Nutrition Values

Calories540 kcal
Fat23 g
Saturated Fat8 g
Carbohydrate47 g
Sugar9 g
Dietary Fiber6 g
Protein37 g
Cholesterol130 mg
Sodium1900 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

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

Instructions

Prep
1

Before starting, preheat the broiler to high. Wash and dry all produce. Strip 1/2 tbsp thyme leaves (dbl for 4 ppl) from stems, then finely chop. Thinly slice mushrooms. Halve zucchini lengthwise, then cut into 1/4-inch-thick half-moons. Add turkey, breadcrumbs, half the thyme, half the garlic salt and half the Parmesan to a medium bowl. Season with pepper, then combine.

Sauté veggies
2

Heat a large pot over medium heat. When hot, add 1/2 tbsp butter (dbl for 4 ppl), then swirl the pot until melted. Add mirepoix and 3-4 thyme sprigs (dbl for 4 ppl). Season with pepper and remaining garlic salt. Cook, stirring occasionally, until slightly softened, 3-4 min. Add mushrooms, 2 1/2 cups water (dbl for 4 ppl) and broth concentrates. Bring to a simmer over medium-high.

Cook meatballs
3

Once soup is simmering, using 2 spoons, gently drop turkey mixture into soup, 1 tbsp at a time. (NOTE: You should have 10 meatballs for 2 ppl, 20 for 4 ppl). Bring back to a simmer. Once simmering, add zucchini. Season with salt and pepper. Reduce heat to medium. Cover and cook, stirring occasionally, until veggies are tender and meatballs are cooked through, 8-10 min.**

Toast ciabatta
4

When soup is almost done, halve ciabatta. Arrange on an unlined baking sheet, cut-side up. Drizzle with 1/2 tbsp oil (dbl for 4 ppl), then sprinkle remaining Parmesan over top. Season with salt and pepper. Broil in the top of the oven until golden-brown, 1-2 min. (TIP: Keep an eye on them so they don't burn!)

Finish toast soldiers
5

Cut ciabatta into 1-inch-thick strips.

Finish and serve
6

Season soup with salt and pepper, to taste. Carefully remove thyme sprigs. Divide soup between bowls. Sprinkle with remaining chopped thyme. Serve Parmesan toast soldiers alongside for dipping.