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


  • 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


  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.