Italian Meatball Soup

🥘 Ingredients

• Tuscan Heat Spice
  2 tbsp
• butter
  4 tbsp
• carrot (cut into 1/2-inch pieces)
  2 unit
• chicken stock concentrate
  4 unit
• cranko breadcrumbs
  ½ cup
• demi-baguette
  2 unit
• garlic
  4 clove
• ground pork
  20 oz
• kale (chopped into 1-inch pieces)
  8 oz
• olive oil
  4 tsp
• orzo pasta
  ⅔ cup
• parmesan cheese
  ½ cup
• pepper
• salt
• water
  3 c
• yellow onion (peel and dice one half; dice whole onion for 4 servings)
  1 unit

🍳 Cookware

• large pot
• medium bowl
• baking sheet

1. 

   1

   Adjust oven rack to top position and preheat broiler to high. Wash and dry all produce. Trim and peel carrot . Halve yellow onion . Mince garlic . Remove and discard any large ribs from kale .

   carrot: 2 unit (cut into 1/2-inch pieces), yellow onion: 1 unit (peel and dice one half; dice whole onion for 4 servings), garlic: 4 clove, kale: 8 oz (chopped into 1-inch pieces)
2. 

   2

   Heat a large drizzle of olive oil in a large pot over medium heat. Add carrot, onion, and half the garlic. Cook, stirring occasionally, until softened, ⏱️ 10 minutes . TIP: If veggies cook too quickly, lower heat to medium-low.

   olive oil: 4 tsp
3. 

   3

   While veggies cook, in a medium bowl combine ground pork , cranko breadcrumbs , half the Tuscan Heat Spice , and a few big pinches of salt and pepper . Shape mixture into small 1/2-inch-wide meatballs.

   ground pork: 20 oz, cranko breadcrumbs: ½ cup, Tuscan Heat Spice: 2 tbsp, salt, pepper
4. 

   4

   Stir remaining Tuscan Heat Spice into pot with veggies. Cook until fragrant, ⏱️ 30 seconds . Stir in kale and chicken stock concentrate . Add water and a few big pinches of salt and pepper. Cover pot, increase heat to high, and bring soup to a boil. Once boiling, remove lid. Carefully stir in orzo pasta and meatballs. Reduce heat to medium-low and cover. Cook until orzo is al dente and meatballs are cooked, ⏱️ 10 minutes .

   chicken stock concentrate: 4 unit, water: 3 c, orzo pasta: ⅔ cup
5. 

   5

   Meanwhile, halve demi-baguette lengthwise, then halve again on an angle. Place butter in a small microwave-safe bowl; microwave until softened, ⏱️ 15 seconds . Stir in remaining garlic and season with salt. Spread onto cut sides of demi-baguette. Place on baking sheet cut sides up. Toast under broiler until golden, ⏱️ 3 minutes . TIP: Keep an eye out the entire time for any burning.

   demi-baguette: 2 unit, butter: 4 tbsp
6. 

   6

   Stir half the parmesan cheese into soup. Season with salt and pepper. Divide soup between bowls; sprinkle with remaining parmesan. Serve with garlic bread on the side.

   parmesan cheese: ½ cup