Meal Kit

Mexican "Albondigas" Soup

With Turkey Meatballs and Poblano Peppers

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Eggs

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 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

"Albondigas" is simply the Spanish word for "meatballs," and this twist on traditional Mexican comfort food is packed with flavor. Mild poblano peppers add a smoky punch to a hearty tomato-infused broth, and the gluten-free turkey albondigas fill you up without weighing you down.

In Your Box (serves 2)

  • 8 oz. Ground Turkey
  • 1 Yellow Onion
  • 7 oz. Crushed Tomatoes
  • 4 oz. Cilantro Sprigs
  • 1 Poblano Pepper
  • 3 oz. Carrots
  • Info
    1 fl. oz. Liquid Egg
  • 0.7 oz. White Rice Flour
  • 2 tsp. Gluten Free Minor's Chicken Base
  • 2 Garlic Cloves
  • 2 tsp. Dried Oregano

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
  • 1 Medium Pot
  • 1 Mixing Bowl

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

    Throughly rinse produce and pat dry. Peel and cut onion and carrot into medium dice. Stem, core, and cut poblano pepper into medium dice. Mince garlic. Set aside 2 small cilantro sprigs for garnish. Stem remaining cilantro and coarsely chop.

  2. 2

    Cook the Vegetables

    In a medium pot, heat 2 tsp. of olive oil over medium-high heat. Add the onions and cook five minutes until they start to soften. Add the carrot and poblano pepper. Cook five more minutes until all the vegetables are soft but not browned.

  3. 3

    Add Tomatoes and Spices

    Add the chicken base, garlic, half of the oregano and crushed tomatoes. Stir to incorporate and add 3 cups of water. Bring to a simmer and reduce heat to low.

  4. 4

    Form the Turkey Albondigas

    In a mixing bowl, combine the ground turkey with the ** liquid egg, **rice flour and remaining oregano, and stir until well mixed. Form into 8 ping-pong ball sized albondigas.

  5. 5

    Add Albondigas To Soup

    Gently add the albondigas to the simmering soup, spacing them evenly. Simmer the soup an additional 15 minutes and season with a pinch of salt and pepper. During the last minute of simmering, add the cilantro.

  6. 6

    Plate the Dish

    Using a slotted spoon, divide the albondigas between soup bowls, 3-4 per serving. Ladle the broth and vegetables into the bowl and garnish with the reserved cilantro sprigs.

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