Hearty Pork Meatball and Kale Soup with Israeli Couscous

This hearty soup brings together tender pork meatballs, nutritious kale and delightful Israeli couscous in a savory broth. The ricotta cheese keeps the meatballs incredibly moist and fluffy, while the Italian seasoning adds a familiar warmth.

Perfect for a cozy weeknight dinner, this recipe comes together in one pot with minimal fuss. The marriage of greens, broth and meatballs creates a satisfying bowl that will become a family favorite.

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Ingredients

8 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

8 ounce KaleView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

0.5 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

4 ounce Ricotta CheeseView ingredient guideLike ingredientDislike ingredient

1 unit CarrotsView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve, peel and chop the onion. Peel the carrot, then halve lengthwise and slice into thin half-moons. Mince or grate the garlic.
2. In a large bowl, combine the ground pork, ricotta cheese, panko breadcrumbs, a pinch of salt, half the minced garlic and half the Italian seasoning. Gently mix just until blended; do not overwork.
3. Heat a drizzle of olive oil in a medium pot over medium-high heat. Add the onion, carrot, remaining garlic, remaining Italian seasoning and a pinch of salt and pepper. Cook until softened, 3-5 minutes, stirring occasionally. Add 4 cups water and the chicken stock concentrates. Bring to a boil, then reduce heat and let simmer.
4. While the soup simmers, form the meatballs: shape the meat mixture into round balls using about a heaping tablespoon each. Repeat until all mixture is used. (Tip: Be gentle with the meat-overworking will make meatballs dense.)
5. Stir the Israeli couscous into the soup, then carefully drop in the meatballs. Return to a simmer and cook until the meatballs are no longer pink on the outside, about 3 minutes. Add half the kale (use the rest as desired). Cook until the kale is tender and the couscous is al dente, about 4 minutes. Season with salt and pepper to taste.
6. Ladle the soup into bowls. Sprinkle Parmesan cheese over each bowl and serve.

Recipe Tips

FAQ

Can I use a different type of ground meat?

Yes, ground chicken or turkey work well as substitutes for pork.

Can I make this soup ahead of time?

Absolutely. The soup keeps well in the refrigerator for up to 3 days. Reheat gently on the stove.

What can I use instead of Israeli couscous?

Orzo, small pasta shells or even rice can be used in place of Israeli couscous.