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One Pot Italian Wedding Soup
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Brief Description
Fluffy ricotta pork meatballs in a soup of hearty greens and broth.
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Main Ingredient
ground pork
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Category: Soups
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Cuisine: Italian
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Prep Time: 15 min(s)
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Cook Time: 30 min(s)
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Recipe Type: Private
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Source:
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Tags:
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Notes:
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Posted By: KathyD
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Posted On: Nov 13, 2021
Number of Servings:
Ingredients:
- 8 ounces - ground pork
- 8 ounces - kale
- 1/4 cups - parmesan cheese
- 2 - units chicken stock concentrate
- 1 tablespoons - Italian seasoning
- 1 - onion
- 1/2 cups - Israeli couscous
- 2 cloves - garlic
- 4 ounces - ricotta cheese
- 1 - carrot
- 1/4 cups - panko bread crumbs
- 2 teaspoons - olive oil
- - salt and pepper
Directions:
Wash and dry all produce. Halve, peel, and chop onion. Peel carrot, then halve lengthwise. Slice into thin half-moons. Mince or grate garlic.
In a large bowl, combine pork, ¼ cup ricotta cheese, 2 tablespoons panko, a pinch of salt, half the garlic, and half the Italian seasoning; gently mix together until just blended.
Heat a large drizzle of olive oil in a medium pot over medium-high heat. Add onion, carrot, remaining garlic, remaining Italian seasoning, and a pinch of salt and pepper.
Cook until softened, 3-5 minutes, stirring occasionally. Add 4 cups water along with stock concentrates. Bring to a boil, then reduce heat and let simmer.
While soup simmers, form meatballs: shape meatball mixture into round balls (use about a heaping tablespoon for each meatball). Repeat until all of mixture is used. TIP: Be gentle with the meat— overworking it will cause the meatballs to become dense.
Stir couscous into soup, then carefully drop in meatballs. Return to a simmer and cook until meatballs are no longer pink on outside, about 3 minutes.
Add half the kale from the package (use the rest as you like). Cook until leaves are tender and couscous is al dente, about 4 minutes. Season to taste with salt and pepper.
Ladle soup into bowls. Sprinkle Parmesan over each bowl and serve.
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