Meal Kit

Beef Meatball Italian Wedding Tortellini Soup

with Parmesan and kale

Prep & Cook Time: 40-50 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Eggs, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

You don't have to be throwing a wedding, or Italian, to enjoy this soup. In fact, this soup doesn't need any preconditions or such to be absolutely delicious. Healthy, fresh kales gets cooked down and served with scrumptious tortellini (filled with five cheeses) and meaty meatballs, and topped off with a bit of heat and a bit of cheese. This soup is amazeballs, no nuptials or nationalities needed.

In Your Box (serves 2)

  • Info
    2 Tbsp. Italian Panko Blend
  • 2 oz. Kale
  • 1 Shallot
  • ¼ tsp. Red Pepper Flakes
  • ½ tsp. Garlic Salt
  • Info
    ½ oz. Grated Parmesan
  • Info
    9 oz. Par-Cooked 5-Cheese Tortellini
  • 10 oz. Ground Beef
  • Info
    4 tsp. Beef Flavor Demi-Glace Concentrate

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    789
  • Carbohydrates
    63g
  • Fat
    38g
  • Protein
    46g
  • Sodium
    1669mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 1 Medium Pot
  • 1 Mixing Bowl

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

    Stem and coarsely chop kale. Peel shallot and cut into ¼" dice.

  2. 2

    Sear the Meatballs

    In a mixing bowl, combine ground beef, garlic salt, panko, and half the Parmesan (reserve remaining for garnish). Form ground beef mixture into 12-16 meatballs. Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add meatballs to hot pan and roll occasionally until browned all over, 3-4 minutes. Remove from burner.

  3. 3

    Start the Soup

    Place a medium pot over medium-high heat and add 1 tsp. olive oil. Add shallot to hot pot. Stir occasionally until softened, 2-3 minutes. Add kale and a pinch of salt and pepper. Stir occasionally until wilted, 3-4 minutes.

  4. 4

    Finish the Soup

    Add meatballs (leave excess grease in pan), 2 cups water, and demi-glace to hot pot. Bring to a simmer. Once simmering, add tortellini. Cover, and cook until meatballs reach a minimum internal temperature of 160 degrees, 4-7 minutes. Remove from burner.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, topping soup with remaining Parmesan and red pepper flakes (to taste). Bon appétit!

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