In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Calabrian wedding soup with orzo and turkey meatballs
Soy-Free, Protein Plus
2 Servings, 630 Calories/Serving
25–40 Minutes
Spiced ground turkey meatballs give this soup lean protein, while simmered baby kale brings iron, and garlic helps boost immunity.
In your bag
- 4 or 5 sprigs organic fresh dill
- 10 ounces ground turkey
- Sunbasket meatball seasoning blend (garlic powder - onion powder - dried thyme - dried oregano)
- Sunbasket Parmesan panko (Parmesan - panko)
- 1 or 2 cloves organic peeled fresh garlic
- 5 ounces orzo
- 1 packet chicken broth concentrate
- 1 cup organic mirepoix (onions - carrots - celery)
- 3 ounces organic baby kale or other leafy greens
Nutrition per serving
Calories 630, Total Fat 32g (41% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 110mg (37% DV), Sodium 610mg (27% DV), Total Carb. 49g (18% DV), Fiber 6g (21% DV), Total Sugars 5g (Incl. 1g Added Sugars, 2% DV), Protein 40g
Contains:
Milk, Wheat
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Instructions
Wash produce before use
1
Prep the meatballs
- Strip the dill leaves from the stems; coarsely chop the leaves. Set aside half for garnish.
- Cut a small corner from the ground turkey packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
2
Brown the meatballs
In a medium [large] sauce pot over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Working in batches if needed, add the meatballs and cook, turning once, until lightly browned but not yet cooked through, 2 to 3 minutes per side. Transfer to a plate. Add more oil between batches if needed. Do not clean the pot.
While the meatballs are browning, prepare the remaining ingredients.
3
Prep and cook the soup
- Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
- Measure ½ cup [1 cup] orzo; save the rest for another use.
- In a small bowl or cup, mix the chicken broth concentrate with 1 cup [2 cups] warm water and stir to combine.
In the same pot used for the meatballs, warm 2 tablespoons oil over medium-high heat until hot but not smoking. Add the mirepoix and garlic, season with salt, and cook, stirring occasionally, until the vegetables start to soften, 3 to 5 minutes. Add the chicken broth, kale, meatballs, ½ cup [1 cup] orzo, and 3 cups [6 cups] water and season with salt and pepper. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the orzo is tender and the meatballs are cooked through, 12 to 18 minutes. Remove from the heat and season to taste with salt and pepper.
Serve
Kids Can!
- Strip the dill leaves.
- Press the garlic (if you have a press).
- Measure the orzo.
- Measure the water for the soup.
- Garnish with the dill.