Halve and peel shallot. Cut halves into 1/4" dice.

Cut ciabatta into 1/2" slices.

Stem kale and coarsely chop.

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.

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.

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.

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!