All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
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 kale 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.
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.
You Will Need
Medium Non-Stick Pan
Before You Cook
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
Customize It Instructions
If using Impossible burger, follow same instructions as ground beef in Steps 2 and 4, cooking until heated through, 4-7 minutes.
If using ground chicken, follow same instructions as ground beef in Steps 2 and 4, cooking until chicken reaches minimum internal temperature, 7-9 minutes.
Prepare the Ingredients
Stem and coarsely chop kale.
Peel shallot and cut into 1/4" dice.
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 evenly-sized 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.
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.
Finish the Soup
Add meatballs (leaving any 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 tortellini is al dente and meatballs reach a minimum internal temperature of 160 degrees, 4-7 minutes.Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, garnishing soup with remaining Parmesan and red pepper flakes (to taste). Bon appétit!
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