Smart Rustic Sausage 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 sausage 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.
Ingredients: Mild Italian sausage (pork, spices, salt, sugars (sugar, dextrose), onion, dehydrated garlic, flavour, sunflower oil, water) • Mirepoix (carrot, onion, celery) • Zucchini • Mushrooms • Ciabatta roll (unbleached untreated enriched wheat flour flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Chicken stock powder (salt, sugars (dextrose, corn syrup solids, sugar), chicken fat, corn starch, hydrolyzed vegetable proteins(corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour) (soy) • Italian breadcrumbs (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lethicin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) (barley, milk, oats, rye, sesame, soy, wheat) • Garlic.
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
250 g
Mild Italian Sausage, uncased
(May contain Mustard, Soy, Wheat, Egg, Milk)
2 tbsp
Italian Breadcrumbs
(Contains Oats, Rye, Sesame, Soy, Wheat, Barley, Milk May contain Fish, Egg, Sulphites, Peanuts, Triticale, Crustaceans, Mustard, Tree nuts, Soy)
227 g
Mirepoix
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
113 g
Mushrooms
1 unit(s)
Zucchini
15 g
Chicken Stock Powder
(Contains Soy May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites, Wheat)
1 unit(s)
Ciabatta Roll
(Contains Wheat, Barley May contain Sesame, Soy, Walnuts, Oats, Rye, Triticale)
1 unit(s)
Garlic, cloves
Not included in your delivery
0.38 tsp
Salt*
¼ tsp
Pepper*
½ tbsp
Oil*
1.5 tbsp
Butter*
(Contains Milk)
Nutrition Values
Utensils
Cooking Steps
- Peel, then mince or grate garlic.
- Thinly slice mushrooms.
- Halve zucchini lengthwise, then cut into 1/4-inch half-moons.
- In a medium bowl, add sausage, breadcrumbs, half the garlic, 1/4 tsp (1/2 tsp) salt and half the Parmesan. Season with pepper, then combine.
- Heat a large pot over medium.
- 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 2 1/2 cups (5 cups) water. Bring to a simmer over medium-high.
- Once soup is simmering, using 2 spoons, gently drop 1 tbsp sausage 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.**
- When soup is almost done, halve ciabatta.
- On an unlined baking sheet, arrange ciabatta 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.)
- Cut ciabatta into 1-inch-thick strips.
- When meatballs are done, season with salt and pepper, to taste.
- Divide sausage meatball soup between bowls.
- Serve Parmesan toast soldiers alongside for dipping.
If you've opted to get sausage, prep and cook in the same way the recipe instructs you to prep and cook the chicken.**
