Smart Double Turkey Meatball and Veggie Soup
with Buttered Toasts
Tender turkey meatballs made with breadcrumbs and Italian seasoning are paired with a medley of veggies in a marinara broth to make this light but nourishing soup. This cozy bowl of deliciousness will have everyone saying, "mmmm...good soup!"
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.
Ingredients
500 g
Ground Turkey
1 unit(s)
Ciabatta Roll
(Contains Barley, Wheat)
160 g
Sweet Bell Pepper
113 g
Mirepoix
56 g
Baby Spinach
1 unit(s)
Garlic, cloves
¼ cup
Italian Breadcrumbs
(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)
½ cup
Marinara Sauce
1 tbsp
Italian Seasoning
1 tbsp
Chicken Stock Powder
(Contains Soy)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
½ tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, remove 1 tbsp ( 2 tbsp) butter from the fridge and set aside to come up to room temperature. Preheat the oven to 450˚F.Wash and dry all produce. Roughly chop spinachCore, then cut pepper into 1/4-inch pieces.Peel, then mince or grate garlic.
Combine turkey, breadcrumbs, half the stock powder, half the Italian Seasoning and 3/4 tsp (1 1/2 tsp) salt in a large bowl. Season with pepper. Mix thoroughly to combine. Line a baking sheet with parchment paper.Form turkey mixture into 20 equal-sized meatballs (40 meatballs for 4 ppl) and arrange on the prepared baking sheet.
Roast in the middle of the oven, until golden brown and cooked through, 12-14 min.**
Meanwhile, heat a large pot over medium heat. When hot, add 1/2 tbsp (1 tbsp) oil, then garlic, peppers and mirepoix. Cook, stirring occasionally, until veggies begin to soften, 3-4 min. Season with salt and pepper.Add marinara sauce, remaining Italian Seasoning, remaining stock powder and 2 cups (4 cups) water. Cover and bring to a boil over high. Once boiling, reduce heat to medium and cook uncovered, stirring occasionally, until veggies are tender, 5-6 min.
Meanwhile, when soup is almost done, halve ciabatta. Arrange on an unlined baking sheet, cut-side up.Spread 1 tbsp (2 tbsp) softened butter over ciabatta. Season with salt and pepper.Toast in the bottom of the oven until golden brown, 3-4 min. (TIP: Keep an eye on them so they don't burn!). Let cool slightly, then carefully cut into triangles.
Add spinach and meatballs to soup. Cook until spinach is wilted, 1-2 min.Divide soup between bowls. Serve buttered toasts alongside.
