PARTNER POST: Let Blue Apron help you keep things simple this busy holiday season when it comes to dinner. Have your next nutritious meal delivered straight to your door.
Dive into a hearty bowl of warm Italian wedding soup loaded with filling pork meatballs. The perfect dinner to warm you to the bone.
The holidays are upon us. Give yourself more time to plan, prepare or just relax. Head over to Blue Apron for $30 off your first order or three meals free. You’ll be eating delicious meals like this!
It’s no secret I’m all about easy dinners around here. When you have been working all day, the last thing you want to do is get in the kitchen and spend hours slaving away only to enjoy a few bites and then spend more time cleaning up after it all. Creating simple and easy dinners that still satisfy the whole family is a top priority for me, which is why I love this Italian Wedding Soup that’s packed with hearty veggies and pork meatballs.
This recipe and all the ingredients were sent in our Blue Apron meal delivery service shipment along with ingredients for 2 more dinner recipes. I love that they send everything I need, including the seasonings and spices to create a delicious meal. The recipe cards are awesome, showing step-by-step pictures with the instructions so I can easily pass the dinner duties off to the kids and they would be able to cook dinner too.
This soup- WOW it’s so good. I love that it’s loaded with veggies and those tasty pork meatballs. It really is just what you want to fill up with on a chilly winter evening. I know my son sure loved having some after walking the dog. He was chilled to the bone and was definitely ready for some comfort food to warm him up.
You can order enough food through Blue Apron to feed 2 people or change your portions to fit your family size. This was perfect for us and I can’t wait to make the other recipes they sent. The roast turkey with cranberry sauce & the crispy catfish sound so good.
- 10 ounces Ground Pork
- ½ cup semi-pearled Khorasan wheat
- 1 (15oz) can diced tomatoes
- 4 cloves garlic
- 1 carrot
- 1 stalk celery
- 1 yellow onion
- ½ bunch collard greens
- ¼ cup grated parmesan cheese
- ¼ tsp crushed red pepper flakes
- 1 tsp pork meatball spice blend (ground fennel seeds & ground dried oregano)
- 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
- 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.
- 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.
- 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.
- 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:
- 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.