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

Pork Meatball Italian Wedding Soup

with Ditali Pasta & Rosemary

40 MIN
2 Servings
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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 soup’s traditional combination of robust greens and meat, paired here with a hearty broth that boasts an abundance of flavor from aromatic rosemary, savory demi-glace, and more.

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  • Nutrition
    PER SERVING
  • Calories
    850 Cals (est.)
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fresh
ingredients
Pork Meatball Italian Wedding Soup with Ditali Pasta & Rosemary
Title
  • 10 oz Ground Pork
  • 6 oz Ditali Pasta
  • 6 oz Carrots
  • 2 cloves Garlic
  • 2 Scallions
  • 1 bunch Kale
  • 1 bunch Rosemary
  • 2 Tbsps Chicken Demi-Glace
  • ¼ cup Grated Parmesan Cheese
  • 2 Tbsps Red Wine Vinegar
  • 2 Tbsps Tomato Paste
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
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 16 tightly packed meatballs. Transfer to a plate. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the meatballs. Cook, turning occasionally, 6 to 8 minutes, or until browned on all sides and cooked through. Leaving any browned bits (or fond) in the pan, 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 and divide between 2 bowls; drizzle with olive oil.

Cook the vegetables:
4 Cook the vegetables:

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 3 to 4 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 and half the Italian seasoning (you will have extra). 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 pan. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the demi-glace, vinegar, and 2 1/2 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. Reduce the heat to medium-high. Cook, stirring occasionally, 1 to 2 minutes, or until combined and the meatballs are heated through. Taste, then season with salt and pepper if desired. Serve the soup over the cooked pasta. Garnish with the remaining cheese and a drizzle of olive oil. Enjoy!

Tips from Home Chefs

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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 16 tightly packed meatballs. Transfer to a plate. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the meatballs. Cook, turning occasionally, 6 to 8 minutes, or until browned on all sides and cooked through. Leaving any browned bits (or fond) in the pan, 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 and divide between 2 bowls; drizzle with olive oil.

4 Cook the vegetables:

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 3 to 4 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 and half the Italian seasoning (you will have extra). 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 pan. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the demi-glace, vinegar, and 2 1/2 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. Reduce the heat to medium-high. Cook, stirring occasionally, 1 to 2 minutes, or until combined and the meatballs are heated through. Taste, then season with salt and pepper if desired. Serve the soup over the cooked pasta. Garnish with the remaining cheese and a drizzle of olive oil. Enjoy!

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