Italian Meatball Soup
With Orzo, Kale, and Carrot
This is soup the way your Italian grandma would’ve made it. Naturally, there’s a soul-soothing broth flavored with Tuscan herbs. And it’s got all the veggies—like kale, carrot, and onion—to make you strong. But that old-world charm really shines through in the pork meatballs, orzo pasta, and garlic toasts. If you want to claim this one as a generations-old family recipe, we’ll keep it a secret.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Carrots
1 unit
Yellow Onion
2 clove
Garlic
4 ounce
Kale
10 ounce
Ground Pork
¼ cup
Panko Breadcrumbs
(Contains Wheat)
1 tablespoon
Tuscan Heat Spice
2 unit
Chicken Stock Concentrate
⅓ cup
Orzo Pasta
(Contains Wheat)
1 unit
Demi-Baguette
(Contains Soy, Wheat)
¼ cup
Parmesan Cheese
(Contains Milk)
Not included in your delivery
2 teaspoon
Olive Oil
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Adjust oven rack to top position and preheat broiler to high. Trim and peel carrot, then cut into ½-inch pieces. Halve onion; peel and dice one half (save the other for another use). Mince garlic. Remove any large ribs from kale. Chop or tear leaves into 1-inch pieces.
Heat a large drizzle of olive oil in a large pot over medium heat. Add carrot, onion, and half the garlic. Cook, tossing occasionally, until softened, 8-10 minutes. TIP: If the veggies cook too quickly, lower heat to medium low.
While veggies cook, place pork, ¼ cup panko (we sent more), half the Tuscan heat spice, and a few big pinches of salt and pepper in a medium bowl. Mix until evenly combined. Shape mixture into small, roughly ½-inch meatballs (you should have about 16 total).
Stir remaining Tuscan heat spice into pot with veggies. Cook, stirring, until fragrant, about 30 seconds. Stir in the kale, stock concentrates, 3 cups hot water, and a few big pinches of salt. Cover pot, increase heat to high, and bring soup to a boil. Once boiling, remove lid. Carefully stir in ⅓ cup orzo (we sent more) and meatballs. Reduce heat to medium low and cover. Cook, covered, until orzo is al dente and meatballs are cooked, about 10 minutes.
Meanwhile, halve demi-baguette lengthwise, then halve again on an angle. Place 2 TBSP butter in a small microwave-safe bowl; microwave until just soft, about 10 seconds (do not melt). Stir in remaining garlic and season with salt. Spread mixture onto cut sides of demi-baguette. Place on a baking sheet cut-side up. Place under broiler and toast until golden, 2-3 minutes. TIP: Keep an eye out the entire time for any burning.
Stir half the Parmesan into soup. Season with salt and pepper. Divide soup between bowls and serve with garlic bread on the side.
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