Italian Wedding Soup with Pork Meatballs

with Parmesan ciabatta

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

A note about serious food allergies

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)

  • Info
    1 oz. Grated Parmesan
  • 1 Tbsp. Cornstarch
  • 1 tsp. Italian Seasoning Blend
  • 1 Shallot
  • Info
    1 Ciabatta
  • 4 oz. Kale
  • 12 oz. Ground Pork
  • 4 tsp. Chicken Base
  • Info
    3 oz. Ditalini
  • Nutrition (per serving)

  • Calories
    838
  • Carbohydrates
    66g
  • Fat
    43g
  • Protein
    50g
  • Sodium
    1627mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Medium Pot

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Halve and peel shallot. Cut halves into ¼" dice. Cut ciabatta into ½" slices. Stem kale and coarsely chop.

  • Step 2 - Form the Meatballs
    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 ¼ tsp. pepper in a mixing bowl. Form pork mixture into eight meatballs, about the size of a ping-pong ball.

  • Step 3 - Sear the Meatballs
    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.

  • Step 4 - Start the Soup
    4

    Start the Soup

    Return pot used to sear meatballs to medium heat and add 2 tsp. olive oil and shallot. Stir often until translucent, 30-60 seconds. Add remaining Italian seasoning, chicken base, and 4 cups water. Increase heat to medium-high, bring to a simmer, and cook, 5 minutes. While soup simmers, bake ciabatta.

  • Step 5 - Bake Ciabatta and Finish Soup
    5

    Bake Ciabatta and Finish Soup

    Place ciabatta on prepared baking sheet. Top with ½ tsp. olive oil and remaining Parmesan (reserve a pinch for garnish). Bake 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!