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