Description
Hearty pork meatballs simmered in a flavorful broth with tender greens and khorasan wheat. Perfect for a cozy weeknight dinner.
Ingredients
Units
Scale
- 10 oz (283 g) Ground Pork
- 0.5 cups (118 ml) semi-pearled Khorasan wheat
- 1 15 oz (425 g) can diced tomatoes
- 4 cloves garlic
- 1 carrot
- 1 stalk celery
- 1 yellow onion
- 0.5 bunch collard greens
- 0.25 cups (59 ml) grated parmesan cheese
- 0.25 tsp crushed red pepper flakes
- 1 tsp pork meatball spice blend (ground fennel seeds and ground dried oregano)
Instructions
- 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:
- 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:
- While the khorasan wheat continues to cook, in a medium bowl, combine the ground pork, spice blend, half the cheese and as much of the red pepper flakes as you’d like; 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:
- In a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high (approximately 350-375°F / 177-191°C) until hot.
- Add the meatballs and cook, turning occasionally, 4 to 6 minutes, or until browned on all sides. Leaving any browned bits in the pan, transfer to a paper towel-lined plate and set aside in a warm place.
- Start the soup:
- Add the carrot, onion, celery and garlic to the pan of reserved browned bits; season with salt and pepper.
- (If the pan seems dry, add 1 teaspoon of olive oil.)
- Cook on medium-high (approximately 350-375°F / 177-191°C), stirring occasionally, 4 to 6 minutes, or until slightly softened and fragrant.
- Finish the soup and 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.
Notes
- For a richer broth, sauté the vegetables in a little olive oil before adding the other ingredients.
- Feel free to substitute other hearty greens like spinach or kale for the collard greens.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5
- Sodium: 700
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 12
- Carbohydrates: 40
- Fiber: 5
- Protein: 30
- Cholesterol: 100