Pork Meatball Italian Wedding Soup with Ditali Pasta & Rosemary
Christian Petroni

Pork Meatball Italian Wedding Soup

with Ditali Pasta & Rosemary

40 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

For four weeks, Blue Apron is thrilled to team up with Christian Petroni, television star and Fortina restaurant chef and owner, to bring you his unique, flavor-packed twists on Italian-American classics. Minestra maritata (or married soup) references the traditional combination of robust greens and meat paired here with a hearty broth that boasts an abundance of flavor from aromatic rosemary, savory chicken bone broth, and more.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    750 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Pork Meatball Italian Wedding Soup with Ditali Pasta & Rosemary
Title
  • 1⅛ lbs Ground Pork
  • ¾ lb Ditali Pasta
  • ¾ lb Carrots
  • 2 cloves Garlic
  • 2 Scallions
  • 1 bunch Kale
  • 1 bunch Rosemary
  • 2 Tbsps Tomato Paste
  • ⅓ cup Chicken Bone Broth
  • ¼ cup Grated Parmesan Cheese
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
  • 2 Tbsps Red Wine Vinegar
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots and thinly slice into rounds. Using your hands, separate the kale leaves from the stems; discard the stems and tear the leaves into bite-sized pieces. Peel and roughly chop 2 cloves of garlic. Pick the rosemary leaves off the stems; roughly chop the leaves. Thinly slice the scallions. Combine in a bowl. 

Form & cook the meatballs:
2 Form & cook the meatballs:

In a large bowl, combine the pork and half the cheese; season with salt and pepper. Gently mix to combine. Shape the mixture into 20 tightly packed meatballs. Transfer to a plate. In a large pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the meatballs in an even layer and cook, turning occasionally, 6 to 7 minutes, or until browned on all sides and cooked through. Leaving any browned bits (or fond) in the pot, transfer to a separate plate. 

Cook the pasta:
3 Cook the pasta:

Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 9 to 11 minutes, or until al dente (still slightly firm to the bite). Drain thoroughly. Divide the cooked pasta between 4 bowls. Drizzle with olive oil.

Cook the vegetables:
4 Cook the vegetables:

Add the sliced carrots to the pot of reserved fond; season with salt and pepper. Cook on medium-high, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add the torn kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add the prepared aromatics; season with salt, pepper, and the Italian seasoning. Cook, stirring frequently, 30 seconds to 1 minute, or until softened and fragrant. 

Make the soup & serve your dish:
5 Make the soup & serve your dish:

Add the tomato paste to the pot. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined. Add the vinegar, broth, and 4 cups of water; season with salt and pepper. Stir to combine. Heat to boiling on high.Once the soup is boiling, add the cooked meatballs to the pot. Reduce the heat to medium-high. Cook, stirring occasionally, 1 to 2 minutes, or until heated through and combined. Taste, then season with salt and pepper if desired. Serve the finished soup over the cooked pasta. Garnish with the remaining cheese and a drizzle of olive oil. Enjoy! 

Tips from Home Chefs

Get Plans

Pork Meatball Italian Wedding Soup

Prepare the ingredients:
1 Prepare the ingredients:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots and thinly slice into rounds. Using your hands, separate the kale leaves from the stems; discard the stems and tear the leaves into bite-sized pieces. Peel and roughly chop 2 cloves of garlic. Pick the rosemary leaves off the stems; roughly chop the leaves. Thinly slice the scallions. Combine in a bowl. 

2 Form & cook the meatballs:

In a large bowl, combine the pork and half the cheese; season with salt and pepper. Gently mix to combine. Shape the mixture into 20 tightly packed meatballs. Transfer to a plate. In a large pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the meatballs in an even layer and cook, turning occasionally, 6 to 7 minutes, or until browned on all sides and cooked through. Leaving any browned bits (or fond) in the pot, transfer to a separate plate. 

Form & cook the meatballs:
Cook the pasta:
3 Cook the pasta:

Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 9 to 11 minutes, or until al dente (still slightly firm to the bite). Drain thoroughly. Divide the cooked pasta between 4 bowls. Drizzle with olive oil.

4 Cook the vegetables:

Add the sliced carrots to the pot of reserved fond; season with salt and pepper. Cook on medium-high, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add the torn kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add the prepared aromatics; season with salt, pepper, and the Italian seasoning. Cook, stirring frequently, 30 seconds to 1 minute, or until softened and fragrant. 

Cook the vegetables:
Make the soup & serve your dish:
5 Make the soup & serve your dish:

Add the tomato paste to the pot. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined. Add the vinegar, broth, and 4 cups of water; season with salt and pepper. Stir to combine. Heat to boiling on high.Once the soup is boiling, add the cooked meatballs to the pot. Reduce the heat to medium-high. Cook, stirring occasionally, 1 to 2 minutes, or until heated through and combined. Taste, then season with salt and pepper if desired. Serve the finished soup over the cooked pasta. Garnish with the remaining cheese and a drizzle of olive oil. Enjoy! 

Browse Steps
1 of 5