Italian Wedding Soup
with Meatballs, Couscous & Kale
The name “wedding soup” supposedly comes from the perfect marriage of all its ingredients, but we like to think it’s because the soup is so good, you could make it your one and only. This version stars bite-size mini meatballs that float in an herby, aromatic broth with chewy pearl couscous, tender kale, sweet onion and carrot, and rich Parmesan. It’s pretty easy to see why all of this is a match made in heaven.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Yellow Onion
1 clove
Garlic
3 ounce
Carrot
10 ounce
Ground Beef
¼ cup
Panko Breadcrumbs
(Contains Wheat)
1 tablespoon
Italian Seasoning
2 unit
Chicken Stock Concentrate
4 ounce
Kale
2.5 ounce
Israeli Couscous
(Contains Wheat)
¼ cup
Parmesan Cheese
(Contains Milk)
Not included in your delivery
Salt
Pepper
1 teaspoon
Cooking Oil
1 teaspoon
Olive Oil
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Halve, peel, and dice onion; mince diced onion until you have 2 TBSP (4 TBSP for 4 servings). Peel and mince garlic. Trim, peel, and slice carrot crosswise into ¼-inch-thick rounds.
• In a large bowl, combine beef*, panko, minced onion, half the garlic, half the Italian Seasoning (you’ll use the rest later), ¾ tsp salt (1¼ tsp for 4 servings), and pepper. • Form into 14-16 1-inch meatballs (28- 32 meatballs for 4).
• Heat a drizzle of olive oil in a medium pot over medium-high heat. Add meatballs and cook, turning occasionally, until browned all over, 3-6 minutes (they’ll finish cooking in step 5). TIP: Be sure not to crowd the pot. Cook in batches if necessary. • Turn off heat; transfer meatballs to a plate. Carefully wash out pot.
• Heat a drizzle of oil in same pot over medium-high heat. Add diced onion and carrot; cook, stirring occasionally, until browned and slightly softened, 3-4 minutes. • Add remaining garlic and remaining Italian Seasoning; cook until fragrant, 30 seconds. • Stir in stock concentrates, 3½ cups water (6 cups for 4 servings), and a big pinch of salt. Bring to a simmer.
• Meanwhile, remove and discard any large stems from half the kale (all for 4 servings); chop into bite- size pieces. • Add the chopped kale and half the couscous (all for 4) to pot. Cook until couscous and carrot are tender and kale is softened, 8-10 minutes. • In the last 2-3 minutes of cooking, return meatballs to pot and cook until cooked through. Taste and season generously with salt and pepper.
• Divide soup between bowls. Top with Parmesan and serve.
