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 2 1/4 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 1/4 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.