Pork Meatball Italian Wedding Soup

with Ditali Pasta & Rosemary

  • Group Created with Sketch.
    Time
    40 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 850 calories Group 22 Created with Sketch.
    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
  • 1 bunch Kale
  • 2 Scallions
  • 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)
tried-and-true
kitchen tools
step-by-step
instructions
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!