One-Pot Italian Wedding Soup
with Pork Meatballs and Kale
The name “wedding soup” supposedly comes from the marriage of hearty greens and broth, but we like to think it’s because the soup is so good, you could make it your one and only. Fluffy ricotta pork meatballs steal the spotlight here, but you’ll also fall in love with the soup’s tenderness (from wilted kale) and mischievous fun side (from bouncy, bubbly couscous).
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
8 ounce
Ground Pork
8 ounce
Kale
¼ cup
Parmesan Cheese
(Contains Milk)
2 unit
Chicken Stock Concentrate
1 tablespoon
Italian Seasoning
1 unit
Yellow Onion
½ cup
Israeli Couscous
(Contains Wheat)
2 clove
Garlic
4 ounce
Ricotta Cheese
(Contains Milk)
1 unit
Carrots
¼ cup
Panko Breadcrumbs
(Contains Wheat)
Not included in your delivery
2 teaspoon
Olive Oil
unit
Salt
unit
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Halve, peel, and chop onion. Peel carrot, then halve lengthwise. Slice into thin half-moons. Mince or grate garlic.
Combine pork, ¼ cup ricotta cheese, 2 TBSP panko, a pinch of salt, half the garlic, and half the Italian seasoning in a large bowl. Gently mix just until blended.
Heat a large drizzle of olive oil in a medium pot over medium-high heat. Add onion, carrot, remaining garlic, remaining Italian seasoning, and a pinch of salt and pepper. Cook until softened, 3-5 minutes, stirring occasionally. Add 4 cups water and stock concentrates. Bring to a boil, then reduce heat and let simmer.
While soup simmers, form meatballs: shape meatball mix into round balls (use about a heaping TBSP for each). Repeat until all of mixture is used. TIP: Be gentle with the meat— overworking it will cause the meatballs to become dense.
Stir couscous into soup, then carefully drop in meatballs. Return to a simmer and cook until meatballs are no longer pink on outside, about 3 minutes. Add half the kale from the package (use the rest as you like). Cook until leaves are tender and couscous is al dente, about 4 minutes. Season to taste with salt and pepper.
Ladle soup into bowls. Sprinkle Parmesan over each bowl and serve.
