Turkey meatballs and wilted greens in lemongrass broth

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

Turkey meatballs and wilted greens in lemongrass broth

Turkey meatballs and wilted greens in lemongrass broth

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, <600 Calories

2 Servings, 430 Calories/Serving

30–45 Minutes

We’re having a serious lemongrass moment. This tropical plant adds lemony-floral zing to our Thai-inspired soup along with a king-size list of health benefits. 

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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.
  • 1 organic lime
  • 4 or 5 sprigs organic fresh cilantro
  • Protein options:
  • 10 ounces ground turkey
  • 12 ounces plant-based Impossible Burger
  • Sunbasket meatball seasoning blend (granulated garlic - turmeric - ground ginger)
  • 1 or 2 organic shallots
  • Sunbasket lemongrass paste (lemongrass - extra virgin olive oil - garlic - ginger - turmeric)
  • ½ cup diced tomatoes
  • 1 cup vegetable broth
  • 2 ounces organic shredded carrots
  • 3 ounces organic baby spinach or other leafy greens

Nutrition per serving

Calories 430, Total Fat 27g (35% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 75mg (25% DV), Sodium 440mg (19% DV), Total Carb. 27g (10% DV), Fiber 6g (21% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 24g
Contains: Tree Nuts (almond)

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.


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

Wash produce before use


Prep the meatballs

  • Zest the lime; cut the lime into wedges for garnish. [Zest 1 lime and cut into wedges; save the remaining lime for another use.]
  • Coarsely chop the cilantro; set aside half for garnish.
  • Cut a small corner from your protein packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.

In a large bowl, combine the meatball seasoning blend, ½ teaspoon [1 tsp] lime zest, and half the cilantro. Add your protein, season with salt and pepper, and mix until just combined. Using wet hands, form the mixture into 1-inch meatballs. 


Brown the meatballs

In a large sauce pot over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the meatballs and cook, turning occasionally, until lightly browned but not yet cooked through, 2 to 3 minutes per side. Transfer to a plate. Do not clean the pot. Meanwhile, prepare the shallots. 


Prep the shallots; cook the soup

  • Peel and finely chop enough shallots to measure ¼ cup [½ cup].

In the same pot used for the meatballs, warm 1 to 2 teaspoons oil over medium-high heat until hot but not smoking. Stir in the shallots and cook, scraping up any browned bits from the bottom of the pot, until starting to soften, 1 to 2 minutes. Stir in the lemongrass paste and cook until fragrant, about 30 seconds. 

Add the tomatoes, vegetable broth, and 1¼ cups [2½ cups] water, season with salt and pepper, and bring to a boil, then reduce to a simmer. Add the meatballs and carrots and cook, stirring occasionally, until the meatballs are cooked through and the carrots are tender, 5 to 7 minutes. Remove from the heat. Working in batches if needed, stir in the spinach; season to taste with salt and pepper. 


Transfer the soup to individual bowls. Garnish with the remaining cilantro and serve with the lime wedges. 

Kids Can!
  • Divide the cilantro in half.
  • Measure the shallots.
  • Measure the water for the soup.
  • Garnish with the cilantro.