Meal Kit

Creamy Mushroom and Turkey Meatball Soup

with peas and Parmesan

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat

Calories Conscious
Carb Conscious
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

In Your Box (serves 2)

  • 8 oz. Cremini Mushrooms
  • 2 Green Onions
  • Info
    ¼ oz. Flour
  • Info
    1 oz. Grated Parmesan
  • 12 oz. Ground Turkey
  • 4 tsp. Chicken Broth Concentrate
  • Info
    0.42 oz. Mayonnaise
  • 5 oz. Peas
  • Info
    2 oz. Light Cream Cheese
  • Info
    2 Tbsp. Panko Breadcrumbs

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 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

    Trim and thinly slice green onions on an angle, keeping white and green portions separate. Cut mushrooms into ¼" slices.

  2. 2

    Make and Bake the Meatballs

    In a mixing bowl, combine ground turkey, mayonnaise, panko, and half the chicken broth concentrate (reserve remaining for soup). Form into twelve evenly-sized meatballs. Place meatballs on prepared baking sheet. Bake in hot oven until meatballs reach a minimum internal temperature of 165 degrees, 12-14 minutes. While meatballs bake, start soup.

  3. 3

    Start the Soup

    Place a medium pot over medium-high heat and add 2 tsp. olive oil. Add mushrooms and white portions of green onions to hot pot. Stir often until mushrooms soften, 3-6 minutes. Stir in flour until no dry flour remains.

  4. 4

    Finish the Soup

    Add 1¼ cups water, remaining chicken broth concentrate, cream cheese, ¼ tsp. salt, and a pinch of pepper. Bring to a simmer. Once simmering, stir often until smooth and beginning to thicken, 2-4 minutes. Stir in meatballs, peas, half the Parmesan (reserve remaining for garnish), and a pinch of salt.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, garnishing with remaining Parmesan and green portions of green onions. Bon appétit!

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