Meal Kit
Beef Meatball Italian Wedding Tortellini Soup
with Parmesan and kale
Prep & Cook Time: 35-45 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Milk, Eggs, Wheat
Chef
Patrick Le Beau
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.
In Your Box (serves 2)
- 10 oz. Ground Beef
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9 oz. Par-Cooked 5-Cheese Tortellini
- 2 oz. Kale
- 1 Shallot
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4 tsp. Natural Beef Flavor Demi-Glace Concentrate
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½ oz. Grated Parmesan
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2 Tbsp. Italian Panko Blend
- ½ tsp. Garlic Salt
- ¼ tsp. Red Pepper Flakes
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.
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Nutrition (per serving) QOjVK7Ow
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Calories780
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Carbohydrates65g
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Net Carbs58g
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Fat38g
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Protein45g
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Sodium1660mg
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
Customize It Instructions
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If using Impossible burger, follow same instructions as ground beef in Steps 2 and 4, cooking until heated through, 4-7 minutes.
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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.
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1 Prepare the Ingredients
Stem and coarsely chop kale.
Peel shallot and cut into 1/4" dice. -
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 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. -
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 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.AFTER PARTY: test this before next run to add more water so it is more "soup-like" and make sure flavor is still OK -
5 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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