Meal Kit
Italian Wedding Soup with Pork Meatballs
with Parmesan ciabatta
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
Chef
Scott Gorsky
Normally we're suckers for romance, but the truth is this Italian-American soup doesn't get its name because it's served at weddings. The real story is much better: It's actually a mistranslation of “minestra maritata,” or married soup. The flavors--including pork meatballs, ditalini pasta, and fresh kale--are such a perfect combo that they form a happy union. Whip up a pot of this easy soup tonight, and enjoy the nuptials.
In Your Box (serves 2)
- 12 oz. Ground Pork
- 4 oz. Kale
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1 Ciabatta
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3 oz. Ditalini
- 1 Shallot
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1 oz. Grated Parmesan
- 4 tsp. Chicken Broth Concentrate
- 1 Tbsp. Cornstarch
- 1 tsp. Italian Seasoning Blend
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) QPGbxv3E
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Calories850
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Carbohydrates68g
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Net Carbs63g
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Fat44g
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Protein48g
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Sodium1630mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Mixing Bowl
- 1 Medium Pot
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Halve and peel shallot. Cut halves into 1/4" dice.
Cut ciabatta into 1/2" slices.
Stem kale and coarsely chop.
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2 Form the Meatballs
Thoroughly combine ground pork, half the Parmesan (reserve remaining for ciabatta), half the cornstarch, half the Italian seasoning (reserve remaining of both for soup), a pinch of salt, and 1/4 tsp. pepper in a mixing bowl.
Form pork mixture into eight meatballs, about the size of a ping-pong ball.
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3 Sear the Meatballs
Place a medium pot over medium-high heat. Add 2 tsp. olive oil and meatballs to hot pot. Cook until well-browned on three sides, 2-3 minutes per side.
Transfer meatballs to a plate. Meatballs will finish cooking in a later step.
Reserve pot; no need to wipe clean.
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4 Start the Soup
Return pot used to sear meatballs to medium heat and add 2 tsp. olive oil and shallot. Stir until translucent, 30-60 seconds.
Add remaining Italian seasoning, chicken base, and 4 cups water. Increase heat to medium-high and bring to a simmer. Cook, 5 minutes.
While soup simmers, bake ciabatta.
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5 Bake Ciabatta and Finish Soup
Place ciabatta on prepared baking sheet. Top with 1/2 tsp. olive oil and remaining Parmesan (reserve a pinch for garnish). Bake in hot oven until golden brown, 10-12 minutes.
While ciabatta bakes, add pasta, kale, meatballs, and a pinch of salt and pepper to soup. Combine remaining cornstarch with 1 tsp. water and stir into soup.
Return to a simmer and cook until pasta is tender and meatballs reach a minimum internal temperature of 160 degrees, 8-10 minutes.
Plate dish as pictured on front of card, garnishing soup with reserved Parmesan. Bon appétit!
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