Chorizo meatball soup with kale and arugula-pistachio pesto

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

Chorizo meatball soup with kale and arugula-pistachio pesto

Soy-Free, Protein Plus

2 Servings, 740 Calories/Serving

25–40 Minutes

Mildly spicy chorizo meatballs, hearty vegetables, and pasta all come together beautifully in this one-pot meal, topped with fresh arugula-pistachio pesto.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

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.
  • ½ pound fresh loose chorizo (contains pork and spices)
  • 1½ ounces roasted red peppers
  • ½ cup cooked white beans
  • 7 ounces Talluto’s fresh whole wheat spaghetti
  • ½ cup organic mirepoix (onions - carrots - celery)
  • ½ cup diced fire-roasted tomatoes
  • 3 ounces organic shredded kale or other leafy greens
  • Sunbasket arugula-pistachio pesto (EVOO - arugula - pistachios - Parmesan - garlic - honey - lemon juice - kosher salt - Aleppo chile flakes)
Chef's Tip
To save prep and cooking time, skip forming the chorizo meatballs in Step 1 and simply crumble the meat in the pan until nicely browned, then proceed with the remaining instructions.

Nutrition per serving

Calories 740, Total Fat 40g (51% DV), Sat. Fat 9g (45% DV), Trans Fat 0g, Cholest. 155mg (52% DV), Sodium 1120mg (49% DV), Total Carb. 70g (25% DV), Fiber 11g (39% DV), Total Sugars 7g (Incl. 1g Added Sugars, 2% DV), Protein 31g
Contains: Milk, Eggs, Tree Nuts (pistachio), 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.

Instructions

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

Wash produce before use

1

Make the chorizo meatballs

  • Cut a small corner from the chorizo packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
Using wet hands, form the chorizo into ½-inch meatballs.
In a large sauce pot over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the meatballs and cook, stirring occasionally, until browned on all sides but not yet cooked through, 3 to 4 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate. Spoon off all but about 1 tablespoon [2 TBL] fat from the pot. While the meatballs are cooking, prepare the remaining ingredients.

2

Prep the remaining ingredients

  • Scrape off any seeds from the roasted red peppers; thinly slice the peppers.
  • Rinse the white beans.
  • Cut the spaghetti crosswise into thirds.

3

Cook the soup

In the same pot used for the meatballs, add the mirepoix, season generously with salt and pepper, and cook over medium-high heat, scraping up any browned bits from the bottom of the pot, until the vegetables start to soften, 3 to 4 minutes. Add the tomatoes and 4 cups [6 cups] water, season with salt and pepper, and bring to a boil.
Add the meatballs, kale, roasted red peppers, beans, and spaghetti. Cook, stirring occasionally, until the spaghetti is tender and the meatballs are cooked through, 3 to 4 minutes. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer the soup to individual bowls, top with the arugula-pistachio pesto, and serve.
Kids Can!
  • Rinse the beans.
  • Measure the water for the soup.
  • Top the soup with the pesto.
This website uses cookies to enhance user experience and to analyze performance and traffic on our website. By using our site, you agree to the storing of cookies on your device.