Meal Kit

Italian Wedding Soup with Pork Meatballs

with Parmesan ciabatta

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
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 Broth Concentrate
  • Info
    3 oz. Ditalini

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

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
  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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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