60 min active60 min total3 servings

Italian Wedding Soup

What You’ll Use: Italian wedding soup, Basil, Lemon, Pre-washed baby spinach, Salt and freshly ground pepper, Grated Parmesan cheese, and Olive oil. Re-heat Instructions: In a saucepan over medium heat, bring the soup to a simmer. Pick half of the basil, toss the stems, and tear the leaves. Stir in the juice of ½ lemon and 2 large handfuls of spinach. (Reserve the remaining lemon half and spinach for the salad.) Season with salt and a few grinds of pepper. Ladle the soup into bowls. Scatter with the Parmesan cheese and basil. Grind with more pepper, drizzle with olive oil, and serve warm.

Ingredients Included

  • Turkey meatball mix (see note below)
  • Pizza sauce
  • Broccoli di ciccio
  • Garlic
  • Chicken broth
  • Orzo pasta
  • Watermelon radishes
  • Chickpeas
  • Marinated beets
  • Sandwich rolls
  • Provolone cheese
  • Lemons
  • Basil
  • Pre-washed baby spinach
  • Grated Parmesan cheese
  • Avocado
  • Green goddess dressing
  • Pickled red onions

You'll Need

  • Olive oil
  • Salt and freshly ground pepper
Allergen Note: Contains milk, eggs, wheat.

Step 1

To shape and cook the meatballs, scoop up the turkey mixture using a tablespoon and shape it into 24 meatballs. (They may be a bit sticky, but you can rub a little olive oil between your palms.) In a large sauté pan over medium heat, warm 2 tablespoons olive oil. When the oil shimmers, add the meatballs and cook in batches until browned on the first side, 3 to 4 minutes. Flip and cook until browned on the second side, 3 minutes. (If the pan seems dry as the meatballs cook, add another tablespoon of olive oil.) Transfer 12 meatballs to a plate and set aside. Leave the remaining meatballs in the pan.

Step 2

To prep the subs, add the pizza sauce to the pan and turn down the heat to low. Simmer, flipping the meatballs halfway through, until firm and no longer pink in the center, 5 minutes. Season with salt and pepper. Let cool, transfer to an airtight container, and refrigerate.

Step 3

Meanwhile, in a sauté pan over medium-high heat, warm 1 tablespoon olive oil. When the oil is hot, add the broccoli and 2 tablespoons water, and cook until bright green and tender-crisp, 3 to 4 minutes. Season with salt. Let cool, transfer to an airtight container, and refrigerate.

Step 4

To prep the soup, chop 2 cloves of garlic. In a saucepan over medium-high heat, bring the chicken broth and garlic to a boil. Stir in ¼ cup orzo and cook until al dente, 7 minutes or according to package instructions. Lower the heat to a simmer, add the remaining meatballs to the soup, and simmer until firm and no longer pink in the center, 5 minutes. Season with salt and pepper. Let cool, transfer to an airtight container, and refrigerate.

Step 5

To prep the salad, cut the radishes in half and slice (you should have about 3 cups). Transfer to an airtight container and refrigerate. Rinse and drain the chickpeas. In a bowl, toss the marinated beets and chickpeas together with 1 tablespoon olive oil. Season with salt and pepper. Transfer to an airtight container and refrigerate.

Note:

The turkey meatball mix may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.
Find more recipes like this in the Good Eggs Make-Ahead Dinner Kit
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