Hearty Pork Meatball and Kale Soup with Israeli Couscous

This soup brings together tender pork meatballs, nutritious kale and pearl-like Israeli couscous in a rich, savory broth. The meatballs are made extra fluffy with ricotta cheese and seasoned with Italian herbs, creating a satisfying bite in every spoonful.

Despite its hearty ingredients, this soup comes together in about 40 minutes, making it a perfect weeknight dinner. The one-pot method means minimal cleanup and the combination of textures-from the tender meatballs to the slightly chewy couscous and wilted kale-makes each bowl a delight.

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Ingredients

16 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

8 ounce KaleView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

4 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 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, ¼ teaspoon salt, half of the minced garlic and half of 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 8 cups of 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 for each. Repeat until all the mixture is used. Tip: Be gentle with the meat-overworking it will cause the meatballs to lose their fluffiness.
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 the kale and cook until the leaves are tender and the couscous is al dente, about 4 minutes. Season to taste with salt and pepper.
6. Ladle the soup into bowls. Sprinkle Parmesan cheese over each bowl and serve.

Recipe Tips

FAQ

Can I use ground turkey or chicken instead of pork?

Yes, you can substitute ground turkey or chicken for the pork. Keep in mind that leaner meats may result in slightly less tender meatballs, so consider adding a tablespoon of olive oil to the mixture.

Can I make this soup ahead of time?

Yes, this soup stores well in the refrigerator for up to 3 days. The couscous will continue to absorb liquid, so you may need to add a splash of broth or water when reheating.

Is Israeli couscous gluten-free?

No, Israeli couscous is made from wheat flour and contains gluten. For a gluten-free option, you can use rice or quinoa.