---
title: One-Pot Italian Wedding Soup
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/one-pot-italian-wedding-soup-586bdb73b32fbe3d50711302
prep time: 20 minutes
cook time: 20 minutes
time required: 40 minutes
difficulty: easy
allergens:
  - Milk
  - Wheat
tags:
  - Child Friendly
  - Kid Friendly
rating: 4.0
rating_count: 3000
source_chef: Michelle Doll Olson
nutrition:
  calories: 620
  protein: 39
  fat: 28
  saturated fat: 10
  carbohydrates: 54
  sugar: 7
  fiber: 6
  cholesterol: 85
  sodium: 590
image: "https://images.recipes.furrysalamander.com/Italian%20Recipes/Meatballs/one-pot-italian-wedding-soup.avif"
---
Wash and dry all produce. Halve, peel, and chop @yellow onion{1%unit}. Peel @carrots{1%unit}, then halve lengthwise. Slice into thin half-moons. Mince or grate @garlic{2%clove}.

In a #large bowl{}, combine @ground pork{16%ounce}, ½ cup @ricotta cheese{4%ounce}, @panko breadcrumbs{¼%cup}, ¼ tsp @salt{}, half the garlic, and half the @Italian seasoning{1%tablespoon}. Gently mix just until blended.

Heat a large drizzle of @olive oil{2%teaspoon} in a #medium pot{} over medium-high heat. Add 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 water and @chicken stock concentrate{4%unit}. Bring to a boil, then reduce heat and let simmer.

While soup simmers, form meatballs: shape meatball mix into round balls (use about a heaping TBSP for each). Repeat until all of mixture is used. TIP: Be gentle with the meat - overworking it will cause the meatballs to lose their fluffiness.

Stir @Israeli couscous{1%cup} into soup, then carefully drop in meatballs. Return to a simmer and cook until meatballs are no longer pink on outside, about 3 minutes. Add @kale{8%ounce}. Cook until leaves are tender and couscous is al dente, about 4 minutes. Season to taste with @salt{} and @pepper{}.

Ladle soup into bowls. Sprinkle @Parmesan cheese{¼%cup} over each bowl and serve.
