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

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.

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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.
  • 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.