Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Italian Wedding Soup

with Pork Meatballs

Easy
  • Group Created with Sketch.
    Time
    45-55 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 780 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

This hearty soup is all about the union of aromatic vegetables with rich meat. The dish that likely inspired modern-day Italian wedding soup was called “minestra maritata,” or “married soup”—brought to the U.S. and adapted by immigrants from Naples in the early 20th Century. Our version features earthy collard greens and juicy pork meatballs seasoned with a blend of fennel seeds and dried oregano. We’re simmering it all with a robust, ancient variety of wheat berries that have a deliciously distinctive, nutty flavor.

fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Cook the khorasan wheat:
1 Cook the khorasan wheat:

Heat a medium pot of salted water to boiling on high. Once boiling, add the khorasan wheat and cook, uncovered, 16 to 18 minutes, or until tender. Reserving 2¼ cups of the khorasan wheat cooking water, drain thoroughly.

Prepare the ingredients:
2 Prepare the ingredients:

While the khorasan wheat cooks, wash and dry the fresh produce. Peel and medium dice the carrot. Peel and small dice the onion. Medium dice the celery. Peel and mince the garlic. Remove and discard the collard green stems; roughly chop the leaves.

Form the meatballs:
3 Form the meatballs:

While the khorasan wheat continues to cook, in a medium bowl, combine the ground pork (removing and discarding the paper lining from the bottom), spice blend, half the cheese and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Gently mix until just combined. Using your hands, form the mixture into 12 to 14 equal-sized meatballs; transfer to a plate.

Brown the meatballs:
4 Brown the meatballs:

In a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the meatballs and cook, turning occasionally, 4 to 6 minutes, or until browned on all sides. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate and set aside in a warm place.

Start the soup:
5 Start the soup:

Add the carrot, onion, celery and garlic to the pan of reserved fond; season with salt and pepper. (If the pan seems dry, add 1 teaspoon of olive oil.) Cook on medium-high, stirring occasionally, 4 to 6 minutes, or until slightly softened and fragrant.

Finish the soup & plate your dish:
6 Finish the soup & plate your dish:

Add the collard greens, diced tomatoes, browned meatballs, cooked khorasan wheat and reserved khorasan wheat cooking water to the pan; season with salt and pepper. Bring to a simmer. Once simmering, cook, stirring occasionally, 8 to 10 minutes, or until the liquid has reduced in volume by about ¼ and the meatballs are cooked through. Season with salt and pepper to taste. Divide the finished soup between 2 bowls. Garnish with the remaining cheese and a drizzle of olive oil. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
1 Cook the khorasan wheat:

Heat a medium pot of salted water to boiling on high. Once boiling, add the khorasan wheat and cook, uncovered, 16 to 18 minutes, or until tender. Reserving 2¼ cups of the khorasan wheat cooking water, drain thoroughly.

2 Prepare the ingredients:

While the khorasan wheat cooks, wash and dry the fresh produce. Peel and medium dice the carrot. Peel and small dice the onion. Medium dice the celery. Peel and mince the garlic. Remove and discard the collard green stems; roughly chop the leaves.

Form the meatballs:
3 Form the meatballs:

While the khorasan wheat continues to cook, in a medium bowl, combine the ground pork (removing and discarding the paper lining from the bottom), spice blend, half the cheese and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Gently mix until just combined. Using your hands, form the mixture into 12 to 14 equal-sized meatballs; transfer to a plate.

4 Brown the meatballs:

In a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the meatballs and cook, turning occasionally, 4 to 6 minutes, or until browned on all sides. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate and set aside in a warm place.

Brown the meatballs:
Start the soup:
5 Start the soup:

Add the carrot, onion, celery and garlic to the pan of reserved fond; season with salt and pepper. (If the pan seems dry, add 1 teaspoon of olive oil.) Cook on medium-high, stirring occasionally, 4 to 6 minutes, or until slightly softened and fragrant.

6 Finish the soup & plate your dish:

Add the collard greens, diced tomatoes, browned meatballs, cooked khorasan wheat and reserved khorasan wheat cooking water to the pan; season with salt and pepper. Bring to a simmer. Once simmering, cook, stirring occasionally, 8 to 10 minutes, or until the liquid has reduced in volume by about ¼ and the meatballs are cooked through. Season with salt and pepper to taste. Divide the finished soup between 2 bowls. Garnish with the remaining cheese and a drizzle of olive oil. Enjoy!

Finish the soup & plate your dish: