One-Pot Italian Wedding Soup

🥘 Ingredients

• Israeli couscous
  1 c
• Italian seasoning
  1 tbsp
• Parmesan cheese
  ¼ cup
• carrots
  1 unit
• chicken stock concentrate
  4 unit
• garlic
  2 clove
• ground pork
  1 lb
• kale
  8 oz
• olive oil
  2 tsp
• panko breadcrumbs
  ¼ cup
• pepper
• ricotta cheese
  4 oz
• salt
• yellow onion
  1 unit

🍳 Cookware

• large bowl
• medium pot

1. 

   1

   Wash and dry all produce. Halve, peel, and chop yellow onion . Peel carrots , then halve lengthwise. Slice into thin half-moons. Mince or grate garlic .

   yellow onion: 1 unit, carrots: 1 unit, garlic: 2 clove
2. 

   2

   In a large bowl , combine ground pork , ½ cup ricotta cheese , panko breadcrumbs , ¼ tsp salt , half the garlic, and half the Italian seasoning . Gently mix just until blended.

   ground pork: 1 lb, ricotta cheese: 4 oz, panko breadcrumbs: ¼ cup, salt, Italian seasoning: 1 tbsp
3. 3

   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 8 cups water and chicken stock concentrate . Bring to a boil, then reduce heat and let simmer.

   olive oil: 2 tsp, salt, pepper, chicken stock concentrate: 4 unit
4. 4

   While soup simmers, form meatballs: shape meatball mix into round balls (use about a heaping TBSP for each). Repeat until all of mixture is used. TIP: Be gentle with the meat - overworking it will cause the meatballs to lose their fluffiness.
5. 

   5

   Stir Israeli 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 kale . Cook until leaves are tender and couscous is al dente, about 4 minutes. Season to taste with salt and pepper .

   Israeli couscous: 1 c, kale: 8 oz, salt, pepper
6. 

   6

   Ladle soup into bowls. Sprinkle Parmesan cheese over each bowl and serve.

   Parmesan cheese: ¼ cup