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.
Ingredients
1 unit
Carrots
½ 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
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.
