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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
1 unit
Carrots
½ unit
Yellow Onion
2 clove
Garlic
4 ounce
Kale
10 ounce
Ground Pork
¼ cup
Panko Breadcrumbs
(ContainsWheat)1 tablespoon
Tuscan Heat Spice
2 unit
Chicken Stock Concentrate
⅓ cup
Orzo Pasta
(ContainsWheat)1 unit
Demi Baguette
(ContainsWheat, Soy)¼ cup
Parmesan Cheese
(ContainsMilk)Not included in your delivery
2 teaspoon
Olive Oil
2 tablespoon
Butter
(ContainsMilk)Kosher Salt
Pepper
Adjust oven rack to top position and preheat broiler to high. Wash and dry all produce. Trim and peel carrot, then cut into ½-inch pieces. Halve onion; peel and dice one half (dice whole onion for 4 servings). Mince garlic. Remove and discard any large ribs from kale; chop 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, stirring occasionally, until softened, 8-10 minutes. TIP: If veggies cook too quickly, lower heat to medium low.
While veggies cook, in a medium bowl, combine pork, ¼ cup panko (½ cup for 4 servings), half the Tuscan Heat Spice, and a few big pinches of salt and pepper. Shape mixture into small ½-inch-wide meatballs.
Stir remaining Tuscan Heat Spice into pot with veggies. Cook until fragrant, about 30 seconds. Stir in kale, stock concentrates, 3 cups hot water (6 cups for 4 servings), 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 (⅔ cup for 4 servings) and meatballs. Reduce heat to medium low and cover. Cook 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 (4 TBSP for 4 servings) in a small microwave-safe bowl; microwave until softened, about 15 seconds (do not melt). Stir in remaining garlic and season with salt. Spread onto cut sides of demi-baguette. Place on a baking sheet cut sides 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; sprinkle with remaining Parmesan. Serve with garlic bread on the side.