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

Pork Meatball Italian Wedding Soup

with Ditali Pasta & Rosemary

Group Created with Sketch. 40 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Fri Delivery Only
Recipe only available for Friday delivery.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 850 Cals/serving
  • View All
    Nutrition Label
    Download

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.

Get Cooking
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)
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 21/2 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

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
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 21/2 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!