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 milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Chicken Stock Concentrate
• 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.