One Pot Italian Wedding Soup

ONE-POT ITALIAN WEDDING SOUP

with Pork Meatballs and Kale 

By Hello Freshbwitalian-wedding-soup-92e6ff40-1 

Cooking Time: 35 min.

Servings: 2

Nutrition: Calories 678

Ingredients:

  • Yellow Onion- 1
  • Carrot- 1
  • Garlic- 2 Cloves
  • Ground Pork- 8 oz.
  • Ricotta Cheese- ¼ Cup
  • Panko Breadcrumbs- 1 TBSP
  • Italian Seasoning- 1 TBSP
  • Chicken Stock Concentrates- 2
  • Israeli Couscous- ½ Cup
  • Kale- 4 oz.
  • Parmesan Cheese- ¼ Cup

Preparation:

  1. Prep. Wash and dry all produce. Halve, peel, and chop onion. Peel carrot, then halve lengthwise. Slice into thin halfmoons. Mince or grate garlic.
  2. Make meatball mix. 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.
  3. Start soup. 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 sim
  4. Form meatballs. 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.
  5. Finish soup. 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.
  6. Finish and serve. Ladle soup into bowls. Sprinkle Parmesan over each bowl and serve.