Family Meal Kit
One-Pot Classic Pork Meatball Wedding Soup
with pasta and vegetables
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesOver 30g protein
Chef
Tom Scodari
Who's excited for piles of dishes that stretch from floor to ceiling? Anybody...anybody....Bueller...? Hey, no problem! These one pot (or pan), four-serving meals are made with you in mind. We designed them for family taste buds (even picky eaters), so it's all the fresh ingredients and delicious flavors you expect from Home Chef, but simplified to require just one pot or pan. No more hours amongst the suds; one pot, one pan, one happy family!
In Your Box (serves 4)
- 16 oz. Ground Pork
- 8 oz. Carrot
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6 oz. Pipette Pasta
- 5 oz. Baby Spinach
- 1 Onion
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4 oz. Grated Parmesan Cheese
- 8 tsp. Chicken Broth Concentrate
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¼ cup Panko Breadcrumbs
- 1 tsp. Potato Spice Seasoning
- 1 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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Calories620
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Carbohydrates47g
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Net Carbs41g
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Fat33g
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Protein38g
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Sodium2580mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Large Pot
- 1 Mixing Bowl
- 1 Plate
- 1 Peeler
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
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1 Prepare Ingredients and Form Meatballs
Peel, trim, and halve carrot lengthwise. Cut halves into 1/4" half-moons on an angle. Alternatively, reserve half the carrots raw for snacking.
Halve and peel onion. Cut halves into 1/4" dice.In a mixing bowl, combine ground pork, garlic salt, panko, and half the cheese (reserve remaining for garnish). Form mixture into 16 equally-sized meatballs. -
2 Cook the Meatballs
Place a large pot over medium-high heat and add 2 tsp. olive oil.
Add meatballs to hot pot. Stir occasionally until browned and meatballs reach a minimum internal temperature of 160 degrees, 10-15 minutes.Transfer meatballs to a plate and let cool, 3 minutes.Keep pot over medium-high heat; no need to wipe clean. -
3 Cook the Vegetables
Add 2 tsp. olive oil, carrots, and onions to hot pot.
Stir occasionally until onions are translucent and carrots are slightly tender, 3-5 minutes. -
4 Add Broth and Pasta and Halve Meatballs
Add 8 cups water, chicken base, potato spice seasoning, and 1 tsp. salt to hot pot. Bring to a simmer.
Once simmering, add pasta and cook until al dente, 9-10 minutes.Reduce heat to low.While pasta cooks, halve meatballs. -
5 Finish the Dish
Add halved meatballs and spinach to hot pot. Stir occasionally until spinach is wilted and meatballs are heated through, 3-5 minutes.
Remove from burner.Plate dish as pictured on front of card, topping soup with remaining cheese. Bon appétit!
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