Smart Rustic Chicken Meatball Soup
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Smart Rustic Chicken Meatball Soup

Smart Rustic Chicken Meatball Soup

with Parmesan Toast Soldiers

There are few meals more comforting than a simple, heartwarming soup! We've filled this version with free-form DIY chicken meatballs packed with Parmesan and garlic, along with hearty veggies for the ultimate comfort food.

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

Tags:
Low CO2
Carb Smart
Allergens:
Barley
Milk
Wheat
Rye
Sesame
Soy
Oats

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

Preparation Time35 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

250 g

Ground Chicken

2 tbsp

Italian Breadcrumbs

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

227 g

Mirepoix

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

113 g

Mushrooms

1 unit(s)

Zucchini

2 tbsp

Chicken Stock Powder

(Contains Soy)

1 unit(s)

Ciabatta Roll

(Contains Barley, Wheat)

1 unit(s)

Garlic, cloves

Not included in your delivery

0.38 tsp

Salt*

¼ tsp

Pepper*

½ tbsp

Oil*

1.5 tbsp

Unsalted Butter*

(Contains Milk)

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Nutrition Values

Calories550 kcal
Fat28 g
Saturated Fat11 g
Carbohydrate42 g
Sugar10 g
Dietary Fiber5 g
Protein35 g
Cholesterol132 mg
Sodium2040 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

Instructions

Prep
1

Before starting, preheat the broiler to high. Wash and dry all produce. Peel, then mince or grate garlic.Thinly slice mushrooms. Halve zucchini lengthwise, then cut into 1/4-inch half-moons. Add chicken, breadcrumbs, half the garlic, 1/4 tsp (1/2 tsp) 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 1/2 tbsp (3 tbsp) butter, then swirl the pot until melted. Add mirepoix and mushrooms. Cook, stirring occasionally, until slightly softened, 3-4 min. Add remaining garlic, then season with pepper. Cook, stirring often, until fragrant, 30 sec.Stir in stock powder and 3 cups (5 1/4 cups) water. Bring to a simmer over medium-high.

Cook meatballs
3

Once soup is simmering, using 2 spoons, gently drop 1 tbsp chicken mixture at a time into soup. (NOTE: You should have 10 meatballs for 2 ppl; 20 meatballs for 4 ppl). Bring soup back to a simmer. Once simmering, add zucchini, then 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 (1 tbsp) oil, 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 ciabatta so they don't burn!)

Finish toast soldiers and soup
5

Cut ciabatta into 1-inch-thick strips.When meatballs are done, season with salt and pepper, to taste.

Finish and serve
6

Divide chicken meatball soup between bowls. Serve Parmesan toast soldiers alongside for dipping.