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Menu for 04 Sep to 10 Sep
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Italian Wedding Soup
Italian Wedding Soup

Italian Wedding Soup

with Meatballs, Couscous & Kale

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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.

Tags:Carb SmartCalorie Smart

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

Total Time40 minutes
Prep Time10 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Yellow Onion

1 clove


3 ounce


10 ounce

Ground Beef

¼ cup

Panko Breadcrumbs


1 tablespoon

Italian Seasoning

2 unit

Chicken Stock Concentrate

4 ounce


2.5 ounce

Israeli Couscous


¼ cup

Parmesan Cheese


Not included in your delivery



2 teaspoon

Cooking Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories620 kcal
Fat33 g
Saturated Fat13 g
Carbohydrate43 g
Sugar7 g
Dietary Fiber4 g
Protein36 g
Cholesterol110 mg
Sodium1330 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.
Utensilsarrow down iconarrow down icon
Large Bowl
Baking Sheet
Medium Pot
Instructionsarrow up iconarrow up icon
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• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Halve, peel, and dice onion; mince a bit of diced onion until you have 2 TBSP (4 TBSP for 4 servings). Peel and mince garlic. Trim, peel, and thinly 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).


• Place meatballs on a lightly oiled baking sheet and roast on top rack until browned and cooked through, 12-14 minutes.


• While the meatballs roast, heat a drizzle of oil in a medium 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.


• Remove and discard any large stems from kale; chop into bite-size pieces. • Add half the kale and half the couscous (all the kale and couscous for 4 servings) to pot. Cook until couscous and carrot are tender and kale has softened, 8-10 minutes. • In the last 2-3 minutes of cooking, add roasted meatballs to pot. Taste and season generously with salt and pepper.


• Divide soup between bowls. Top with Parmesan and serve.