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One-Pot Italian Wedding Soup

One-Pot Italian Wedding Soup

with Pork Meatballs and Kale

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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).

Tags:Child friendlyFamily friendly
Allergens:MilkWheat

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

Total Time40 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

16 ounce

Ground Pork

8 ounce

Kale

¼ cup

Parmesan Cheese

(ContainsMilk)

4 unit

Chicken Stock Concentrate

1 tablespoon

Italian Seasoning

1 unit

Yellow Onion

1 cup

Israeli Couscous

(ContainsWheat)

2 clove

Garlic

4 ounce

Ricotta Cheese

(ContainsMilk)

1 unit

Carrots

¼ cup

Panko Breadcrumbs

(ContainsWheat)

Not included in your delivery

2 teaspoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2594 kJ
Calories620 kcal
Fat28 g
Saturated Fat10 g
Carbohydrate54 g
Sugar7 g
Dietary Fiber6 g
Protein39 g
Cholesterol85 mg
Sodium590 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
Utensilsarrow down iconarrow down icon
Peeler
Large Bowl
Pot
Instructionsarrow up iconarrow up icon
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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.

2

Combine pork, ½ cup ricotta cheese, panko, ¼ tsp 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 8 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 lose their fluffiness.

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 kale. Cook until leaves are tender and couscous is al dente, about 4 minutes. Season to taste with salt and pepper.

6

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