Calabrian wedding soup with orzo and turkey meatballs

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Calabrian wedding soup with orzo and turkey meatballs

Great for Entertaining

Calabrian wedding soup with orzo and turkey meatballs

Soy-Free, Protein Plus

2 Servings, 740 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.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note 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 cup organic mirepoix (onions - carrots - celery)
  • 1 cup chicken broth
  • 3 ounces organic baby kale or other leafy greens

Nutrition per serving

Calories 740, Total Fat 32g (41% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 110mg (37% DV), Sodium 580mg (25% DV), Total Carb. 70g (25% DV), Fiber 7g (25% DV), Total Sugars 6g (Incl. 0g Added Sugars, 0% DV), Protein 42g
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.


2-serving instructions (4-serving modifications in red)

Wash produce before use


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.
In a large bowl, using a fork or whisk, blend the meatball seasoning blend, Parmesan panko, and half the dill. Add the ground turkey, season generously with salt and pepper, and mix until just combined. Using wet hands, form the mixture into 1-inch balls.


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 brown, prepare the remaining ingredients.


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 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.


Transfer the soup to individual bowls, garnish with the remaining dill, and 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.