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Pork Meatball Italian Wedding Soup
with Ditali Pasta & Rosemary
40 MIN
4 Servings
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.
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NutritionPER SERVING
-
Calories750 Cals (est.)
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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
Title
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1⅛ lbs Ground Pork
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¾ lb Ditali Pasta
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¾ lb Carrots
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2 cloves Garlic
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2 Scallions
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1 bunch Kale
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1 bunch Rosemary
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⅓ cup Chicken Bone Broth
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¼ cup Grated Parmesan Cheese
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1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
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2 Tbsps Red Wine Vinegar
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2 Tbsps Tomato Paste
step-by-step
instructions
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.
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.
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!
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.
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.
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!
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