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One-Pot Italian Wedding Soup
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One-Pot Italian Wedding Soup

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).

Allergens:
Milk
Wheat

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
DifficultyEasy

Ingredients

serving amount

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

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Nutrition Values

/ per serving
Energy (kJ)2845 kJ
Calories680 kcal
Fat30 g
Saturated Fat11 g
Carbohydrate61 g
Sugar10 g
Dietary Fiber8 g
Protein42 g
Cholesterol95 mg
Sodium710 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Peeler
Large Bowl
Pot

Instructions

Prep
1

Wash and dry all produce. Halve, peel, and chop onion. Peel carrot, then halve lengthwise. Slice into thin half-moons. Mince or grate garlic.

Make Meatball Mix
2

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

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.

4

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.

Finish Soup
5

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.

Finish and Serve
6

Ladle soup into bowls. Sprinkle Parmesan over each bowl and serve.