Meal Kit
Pork Spring Roll Soup
with noodles and savory mushroom broth
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Wheat
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Fiber RichOver 30g protein
Chef
David Welch
This newly developed Home Chef First Taste meal has undergone extensive testing in our Home Chef R&D kitchen, and now it’s time to trial it with real-life customers like you. First Taste meals may utilize exciting new ingredients or techniques/equipment not commonly found in our recipes, so we value your feedback to ensure these new recipes work for you and taste delicious. We read each and every review—so let us know what you think!
In Your Box (serves 2)
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10 oz. Par Cooked Asian Noodles
- 10 oz. Ground Pork
- 2 Heads of Baby Bok Choy
- 4 oz. Slaw Mix
- 2 Green Onions
- ⅖ oz. Mushroom Broth Concentrate
- 2 tsp. Minced Garlic and Chili Pepper
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⅓ oz. Panko Breadcrumbs
- ½ tsp. Garlic Salt
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)
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Calories800
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Carbohydrates97g
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Net Carbs91g
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Fat27g
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Protein42g
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Sodium1750mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Large Pot
- 1 Mixing Bowl
- 1 Plate
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 ground beef, add meatballs to hot pan and cook until beef reaches minimum internal temperature, 10-12 minutes.
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If using ground turkey, add meatballs to hot pan and cook until turkey reaches minimum internal temperature, 11-13 minutes.
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1 Prepare the Ingredients
Remove any discolored outer leaves from bok choy and trim ends. Cut stems into 1/2" slices and coarsely chop leaves. Keep stems and leaves separate.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.In a mixing bowl, combine ground pork, minced garlic and chili pepper (use less if spice-averse), panko, and half the garlic salt (reserve remaining for bok choy). Form mixture into 8 equally-sized meatballs. -
2 Cook the Meatballs
Place a large pot over medium-high heat and add 1 tsp. olive oil.
Add meatballs to hot pot. Stir occasionally until meatballs are browned and reach a minimum internal temperature of 160 degrees, 10-12 minutes.Transfer meatballs to a plate. Keep pot over medium-high heat; no need to wipe clean. -
3 Cook the Vegetables
Add bok choy stems, slaw mix, and white portions of green onions to hot pot. Stir occasionally until slightly tender, 2-3 minutes.
Add bok choy leaves and remaining garlic salt. Stir occasionally until wilted, 1-2 minutes. -
4 Add the Broth
Add 3 cups water and mushroom base to hot pot. Stir to combine and bring to a simmer.
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5 Add Meatballs and Noodles and Finish Dish
Once simmering, add meatballs, 1/4 tsp. salt, and noodles to hot pot. Cover and cook until noodles are heated through, 4-6 minutes.
Remove from burner.Plate dish as pictured on front of card, topping soup with green portions of green onions. Bon appétit!
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